Mexican Vanilla Pineapple Pound Cake

I like the idea of Mexican vanilla, but the only time I can really taste a difference is when I eat Amy’s Mexican Vanilla ice cream. Whatever she uses is the best (in my opinion), and Amy’s Mexican vanilla is what inspired this recipe. Of course, not knowing what brand Amy uses, I just ordered a bottle of fancy Mexican vanilla from Williams Sonoma. If I try really hard I can discern the subtle difference in flavor, but not really. It’s very good, but not the same as Amy’s.

Mexican Vanilla

This pound cake is small, easy to whip up, and kind of interesting in that it starts in a slow oven. Mine was done in about 50 minutes, but your bake time may vary depending on your oven and the type of pan you use. I used a pan that’s somewhere between 8 1/4 by 4 1/2 inches, but loaf pan sizes vary. If you use a 9×5 inch pan, the cake might be done even sooner and if you use a big, thick, stoneware pan it might take longer. Anyway, you’ll know it’s ready when the house smells like pineapple and vanilla.

Mexican Vanilla Pineapple Pound Cake
Prep time
Cook time
Total time
Perfect for topping with whipped cream and berrries
Recipe type: Cake
Serves: 8
  • 1 1/2 cups sifted all-purpose flour (6 oz) โ€“ weight it or sift carefully
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 12 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 large eggs
  • 1 teaspoon Mexican vanilla extract
  • 1/3 cup undrained crushed pineapple
  • 2 tablespoons milk
  • Icing
  • 1 tablespoon melted unsalted butter
  • 1 cup confectioners' sugar
  • 1 teaspoon fresh lemon juice
  • 1-2 tablespoons pineapple juice
  • 1/4 teaspoon Mexican vanilla extract
  1. Donโ€™t preheat the oven yet, because this cake starts in a cold oven. Spray an 8x4 inch (ish) loaf pan with flour-added baking spray.
  2. Thoroughly mix together the sifted flour, salt and baking powder; set aside.
  3. In a mixing bowl using a hand-held electric mixer, beat the butter and both types of sugar until light and creamy. Add the eggs, one at a time, beating for 30 seconds after each egg. Beat in the milk and vanilla, and then add the pineapple. Using a heavy duty rubber scraper or a big fat spoon, gradually stir in the flour mixture.
  4. Pour the batter into the pan and place in a cold oven. Turn heat to 325 F and bake for 50-60 minutes or until top is browned and a toothpick inserted comes out with moist crumbs. Let cool for 10 minutes in the pan. Turn from pan and set upright on a baking rack to cool.
  5. Make the icing. Mix together the butter and sugar. Add the lemon juice and 1 tablespoon of pineapple juice and stir until smooth. If icing is still thick, add more pineapple juice. You want it to be a little too thick to drizzle, but not quite thick enough to spread. Stir in the vanilla. Scrape the icing into a heavy duty freezer bag or just a zipper bag. Snip off the bottom corner and pipe the icing over the cake decoratively.

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  1. says

    That looks great. I have yet to make anything with pineapple in it. Come to think of it, I haven’t made a pound cake yet either :).
    I love Mexican Vanilla, I notice a very strong difference between the domestic kind and Mexican. Granted, it always depends on the application. Something that focusses on the flavour of vanilla will undoubtedly showcase it more (I made some biscotti to that end) but if it’s just a flavour enhancer it’s going to be a very subtle difference.
    I think I’m going to go sniff some vanilla now ๐Ÿ™‚

  2. Darlene says

    I bet a slice of that would be delicious toasted or grilled (minus the icing of course). My mother-in-law loves pineapple pie and pound cake, so I think I’ll try and make this for her. I was so hesitant the first time a recipe called for putting cake batter in a cold oven (Paula Deen’s Southwest Georgia Pound Cake), but it worked out fine!

  3. says

    funny that you mentioned amys. amys mexican vanilla ice cream is the only time i can tell the difference in mex. vanilla and regular as well. btw, i LOVE their mex vanilla ice cream and the coffee ice cream as well!

  4. says

    Sounds delicious! I have tried William Sonoma’s vanilla bean paste (great stuff- especially for homemade ice cream), but I’ll have to try the Mexican vanilla.

  5. says

    Hi Anna,

    This pound cake sounds wonderful and I’m going into my kitchen right now to bake it! I will report back with the results although I won’t be using any fancy Mexican vanilla. I will be using Costco brand pure vanilla. I’m sure it will still be good. My husband loves pineapple so I’m excited to see how it turns out. Better get to baking before DWTS comes on!


  6. says

    Good morning Anna,

    I wanted to report back on my pineapple poundcake results. I LOVED it but I did make a couple of changes. I didn’t use the crushed pineapple like the recipe called for, I used tidbits and I loved the texture of the little bits throughout the cake and I used more pineapple than the recipe called for. And my glaze was simply pineapple juice, powdered sugar & a bit of vanilla. I thought the cake tasted like pineapple upside down cake. Very moist & very tender and absolutely delicious. I made it in mini loaf pans. My loaves did not get a nice dome on top, they were very flat but that seems to be the case whenever I make pound cake or quick breads. Still tastes good but it would be nice to get that nice rounded dome on top. Do you know what could be the cause of the flatness? But the recipe is definitely a keeper and I thank you for sharing it.

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