Air Fryer Pineapple Pound Cake with Vanilla Glaze
A tropical twist on the classic pound cake — this Air Fryer Pineapple Pound Cake is tender, moist, and studded with juicy pineapple chunks. Finished with a silky vanilla glaze, it’s a quick, small-batch dessert perfect for when you want cake without heating the whole oven.
Why this recipe works
Using an air fryer gives the pound cake a perfectly even crust while keeping the interior velvety and moist — the hot circulating air mimics a small convection oven. The addition of yogurt (or sour cream) adds acidity and fat that tenderize crumb and retain moisture, and the drained pineapple chunks bring tropical brightness without making the batter soggy when properly prepared.
Ingredients
Below is the ingredient list followed by each ingredient’s role so you understand exactly what it contributes to texture and flavor.
For the Cake
- 1 cup all-purpose flour — structure: provides the cake’s framework and crumb.
- ½ cup granulated sugar — sweetness and tenderizing: helps create a fine crumb and light texture.
- ½ cup (1 stick) unsalted butter, softened — richness and moisture: butter adds flavor and creates a tender crumb when creamed with sugar.
- 2 large eggs — binding and lift: eggs stabilize the batter and help with the cake’s rise and moistness.
- ¼ cup plain yogurt or sour cream — acidity and moisture: keeps the cake tender and prevents dryness; sour cream yields a slightly tangier cake.
- 1 tsp vanilla extract — flavor enhancer: complements pineapple without overpowering it.
- ½ tsp baking powder — leavening: gives the pound cake balanced lift (small amount to maintain dense pound-cake character).
- Pinch of salt — flavor balancer: brightens and rounds out sweetness.
- 1 cup canned pineapple chunks, drained very well — juicy pockets of tropical flavor; draining prevents excess liquid that would weigh the batter down.
For the Vanilla Glaze
- ½ cup powdered sugar — base of the glaze; melts to a glossy finish.
- 1–2 tbsp pineapple juice or milk — thinning agent; pineapple juice adds extra fruit flavor while milk yields a classic vanilla glaze.
- ¼ tsp vanilla extract — rounds out the sweetness and ties the glaze to the cake’s flavor.
Step-by-step Instructions
- Prep & drain the pineapple: Place canned pineapple chunks in a fine mesh strainer and press gently with a spoon or paper towel until well drained — the drier the chunks, the less they’ll weigh down the batter.
- Cream butter + sugar: In a medium bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until pale and fluffy (about 2–3 minutes). This traps air needed for a light crumb.
- Add eggs: Add the eggs one at a time, mixing well after each addition. Scrape the bowl to ensure even mixing.
- Fold in yogurt & vanilla: Mix in the yogurt (or sour cream) and vanilla until combined.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- Combine wet + dry: Add the dry ingredients to the wet in two additions, mixing gently and stopping as soon as the flour disappears — overmixing creates a tough cake.
- Fold in pineapple: Gently fold the well-drained pineapple chunks into the batter so they’re evenly distributed.
- Prepare the pan: Lightly grease a small loaf pan that fits your air fryer basket (a 6×3″ or similar small loaf pan works well). Line with parchment if desired for easy removal.
- Fill & level: Spoon batter into the prepared pan and level the top with a spatula. Tap the pan lightly on the counter to remove large air pockets.
- Preheat air fryer: Preheat your air fryer to 320°F (160°C) for 3–5 minutes. Preheating helps ensure even baking.
- Air fry: Place the loaf pan in the air fryer basket and cook at 320°F (160°C) for 30–35 minutes. Start checking at 25 minutes — a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).
- Cool: Remove the pan and let the cake cool in the pan for 8–10 minutes, then lift out using parchment and cool completely on a rack before glazing. Cooling prevents the glaze from sliding off a hot cake.
- Make the glaze: Whisk the powdered sugar with 1 tablespoon pineapple juice (or milk) and ¼ tsp vanilla. Add a touch more liquid if needed to reach a smooth, pourable consistency.
- Glaze & serve: Drizzle the glaze over the cooled loaf, allow it to set for 10–15 minutes, slice, and enjoy.
Pro Tips for Perfect Results
- Drain pineapple thoroughly: Excess juice will make the loaf dense and soggy — blot with paper towels if necessary.
- Room-temperature ingredients: Bring butter, eggs, and yogurt to room temperature for best emulsion and lighter texture.
- Test for doneness: Use a toothpick or cake tester in the center; a few moist crumbs are ideal. If the top browns too quickly, tent a sheet of foil over the loaf and continue baking until done.
- Pan choice: Use a loaf pan that fits your air fryer snugly. If your air fryer is small, reduce batter or bake in two mini loaf pans.
- Additions: For extra interest, stir in 2 tbsp shredded coconut or ¼ cup chopped macadamia nuts for a tropical crunch.
Serving Suggestions
- Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
- Pair with black coffee or a lightly spiced chai for an afternoon treat.
- For brunch, top slices with fresh berries and a dusting of powdered sugar.
Storage
Store the glazed loaf in an airtight container at room temperature for 1–2 days. For longer storage, refrigerate for up to 5 days (bring to room temperature or warm slightly before serving). The cake also freezes well — wrap slices tightly and freeze up to 2 months.
Variations & Swaps
- Tropical Twist: Replace ¼ cup flour with ¼ cup shredded coconut and fold in toasted coconut before baking.
- Pineapple-Mango: Swap half the pineapple for small diced mango (well-drained) for a fruitier profile.
- Gluten-free: Use a 1:1 gluten-free flour blend, but expect a slightly different crumb.
