In this moist and delicious healthy pound cake recipe, we use coconut oil in place of butter because an enzyme in fresh pineapple can react with dairy when heated, resulting in an off flavor. Alternatively, you can use melted butter and canned pineapple. To make a large cake, bake in a 9-by-5-inch loaf pan for 35 to 40 minutes.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2014


Recipe Summary

50 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line the bottoms of three 6-by-3-inch nonstick mini loaf pans with parchment paper; coat with cooking spray.

  • Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a medium bowl.

  • Pulse 3/4 cup pineapple and water (or juice) in a mini food processor or blender until smooth, scraping down the sides as needed. Beat sugar, coconut oil and vanilla in a bowl with an electric mixer on medium-high speed until combined. Beat in the pureed pineapple and eggs. Finely chop the remaining 3/4 cup pineapple and fold it in.

  • Make a well in the dry ingredients and pour in the wet ingredients; fold until combined. Divide the batter among the prepared pans.

  • Bake the cakes until the tops are golden and a cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Loosen the edges and turn the loaves out onto the rack to cool completely before slicing.


Equipment: 3 nonstick mini loaf pans (6-by-3-inch, 2-cup capacity), parchment paper

Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.

Nutrition Facts

147 calories; protein 3.3g; carbohydrates 24.5g; dietary fiber 1.5g; sugars 10.5g; fat 4.3g; saturated fat 3.2g; cholesterol 31mg; vitamin a iu 57.1IU; vitamin c 9.9mg; folate 30.4mcg; calcium 8.7mg; iron 1.9mg; magnesium 5.3mg; potassium 56.4mg; sodium 113.2mg; thiamin 0.1mg; added sugar 8g.

Reviews (2)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Question if using canned pineapple is the pineapple drained or do you keep the juice plus use the tablespoon of water/juice? Read More
Rating: 4 stars
One Word - YUMMY Make no mistake - canned pineapple is your friend for this recipe. We added sunflower seeds some unsweetened flaked coconut and went the butter route. Made 3 loaves and took for dessert to a friend's house. Could not stop eating. Would make again. Freezes well. Pros: Easy and quick to make with everyday pantry ingredients. Cons: Can't stop eating it hot from the oven.... Read More
Rating: 4 stars
Forgot to sign in earlier.... Hope you all enjoy this as much as we did. Added sunflower seeds golden raisins unsweetened coconut and some chopped walnuts. Pros: Hard to stop eating the entire cake.... Cons: Gone too quickly! Read More
Rating: 3 stars
fresh and light I made these into muffins. There were good. I used fresh pineapple and also added 1/2 c chopped pecans. I will make again. Pros: pineapple whole wheat pecans Cons: none Read More