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Pineapple Juice Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 36 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pineapple Juice Pound Cake is a moist and flavorful dessert that combines the richness of a traditional pound cake with the tropical sweetness of pineapple juice. Perfect for any occasion, it features a tender crumb enhanced with pineapple juice in the batter and a simple pineapple glaze that adds a delightful finishing touch.

Ingredients

Cake

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pineapple juice
  • 1 teaspoon vanilla extract

Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons pineapple juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a bundt or loaf pan to ensure the cake does not stick after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes with an electric mixer.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them and create a smooth batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agents and seasoning.
  5. Combine Ingredients: Alternately add the dry ingredient mixture and pineapple juice to the butter mixture, beginning and ending with the dry ingredients. Stir just until combined to avoid overmixing, which could toughen the cake.
  6. Add Vanilla: Stir in the vanilla extract to enhance the overall flavor of the cake.
  7. Transfer and Bake: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set, then carefully invert it onto a wire rack to cool completely before applying the glaze.
  9. Prepare and Add Glaze: In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Drizzle this glaze over the cooled cake for a sweet, tangy finish.

Notes

  • Use 100 percent pineapple juice (not pineapple drink) for the best pineapple flavor.
  • This cake keeps well at room temperature for up to three days when stored in an airtight container.
  • Ensure eggs are at room temperature for better batter consistency and volume.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.

Find it online: https://slsrecipes.com/pineapple-juice-pound-cake-recipe-2/