If you are looking for a dessert that is moist, flavorful, and bursting with tropical charm, this Pineapple Pound Cake Recipe is absolutely the one to try. Imagine biting into a dense yet tender slice of cake, where the natural sweetness and slight tang of crushed pineapple perfectly balance the buttery, velvety crumb. This recipe brings together simple ingredients into a cake that is both comforting and exciting, making it ideal for family gatherings, afternoon tea, or just a special treat that feels like a mini-vacation in every bite.
Ingredients You’ll Need
The beauty of this Pineapple Pound Cake Recipe is in its straightforward ingredients, each playing a crucial role in texture, flavor, and richness. From the rich, creamy butter to the fresh burst of pineapple, every component is essential for creating that perfect pound cake experience.
- 1 cup unsalted butter, softened: Provides a luscious, creamy base that makes the cake tender and moist.
- 1 1/2 cups granulated sugar: Sweetens the cake and helps create a light, fluffy texture when creamed with butter.
- 4 large eggs: Acts as a binding agent and adds richness to the batter.
- 2 cups all-purpose flour: Forms the structure so your cake holds together beautifully without being dense.
- 1 teaspoon baking powder: Gives the cake a gentle lift and a lovely crumb.
- 1/4 teaspoon salt: Enhances all the other flavors for well-rounded taste.
- 1/2 cup crushed pineapple, drained: Adds moisture, sweetness, and that signature pineapple flavor.
- 1/4 cup pineapple juice (reserved from the crushed pineapple): Infuses the batter with extra pineapple essence and keeps it juicy.
- 1 teaspoon vanilla extract: Brings warmth and depth, perfectly complementing the pineapple.
- Optional: powdered sugar for dusting or pineapple glaze: Adds a finishing touch of elegance and extra sweetness.
How to Make Pineapple Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C) to ensure an even baking temperature. While it warms up, grease and lightly flour a 9×5-inch loaf pan or a bundt pan. This step is crucial because it prevents sticking and helps your cake release easily, maintaining its beautiful shape and texture.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process is not just about mixing; it’s where you incorporate air into the batter, which leads to a tender crumb and a cake with wonderful lift, rather than a heavy notification.
Step 3: Incorporate the Eggs
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Doing this gradually rather than all at once helps the batter stay smooth and prevents it from curdling. The eggs add essential richness and moisture, key to that melt-in-your-mouth texture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed and the salt enhances the flavor throughout the cake. Mixing these dry ingredients thoroughly now makes your next step straightforward and smooth.
Step 5: Alternate Adding Dry Ingredients and Pineapple Juice
Gradually add the dry ingredient mixture to the creamed butter and sugar, alternating with the pineapple juice. Start and end with the dry ingredients, mixing gently to maintain airiness. This careful folding in ensures the batter stays light and the pineapple juice infuses its delicate flavor evenly across the cake.
Step 6: Fold in Crushed Pineapple and Vanilla
Gently fold in the drained crushed pineapple and vanilla extract until just combined. The pineapple pieces add delightful bursts of flavor and moisture, while the vanilla harmonizes with the tropical notes, enhancing the overall taste without overpowering it.
Step 7: Pour and Bake
Pour your luscious batter into the prepared pan, smoothing the top with a spatula. Bake for 60 to 70 minutes, testing near the end with a toothpick inserted into the center — it should come out clean or with a few moist crumbs attached. This slow baking allows the cake to cook evenly without drying out.
Step 8: Cool and Finish
Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. Once cool, dust with powdered sugar or drizzle with your favorite pineapple glaze for an irresistible presentation that matches the moist texture inside.
How to Serve Pineapple Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar is always elegant, but you can also add thin pineapple slices or a drizzle of pineapple glaze for extra tropical flair. Fresh mint leaves or a dollop of whipped cream can elevate the presentation, making each slice look as delightful as it tastes.
Side Dishes
This cake pairs beautifully with light sides like fresh fruit salads, a scoop of vanilla ice cream, or even a cup of bold coffee or tea. These pairings complement the pineapple flavors and balance the cake’s richness without overwhelming your palate.
Creative Ways to Present
For a party or special occasion, consider slicing the pineapple pound cake and stacking it as mini cake sandwiches with a spread of cream cheese frosting or pineapple jam. You can also use it as a base for tropical trifle desserts layered with fruit and custard, turning your Pineapple Pound Cake Recipe into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pound cake tightly in plastic wrap or store it in an airtight container to keep it moist and fresh for up to 3 days at room temperature. Storing this way preserves the pineapple’s juicy flavor and the cake’s tender crumb without drying out.
Freezing
You can freeze slices or the whole cake wrapped securely in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving. Freezing this pound cake locks in freshness and allows you to enjoy your Pineapple Pound Cake Recipe anytime you crave a tropical treat.
Reheating
To warm leftover slices, pop them in a microwave for 15-20 seconds or reheat gently in a low oven wrapped in foil to bring back that fresh-from-the-oven feeling. A touch of warmth intensifies the pineapple aroma and makes the cake taste even more comforting.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! If using fresh pineapple, finely chop it and be sure to drain excess juice so the batter doesn’t become too wet. Fresh pineapple offers a vibrant, natural sweetness that can add a lovely twist to this Pineapple Pound Cake Recipe.
What type of pan works best for this cake?
This recipe works well in a 9×5-inch loaf pan or a bundt pan. The bundt pan gives a beautiful shape and more crust area, while the loaf pan is classic and easy to slice. Just be sure to grease and flour your pan properly to avoid sticking.
Can I substitute the butter for oil or margarine?
Butter is preferred here because it provides a rich flavor and tender crumb. Substituting with oil or margarine may alter the texture and taste, so if you must, choose a neutral oil and expect a slightly different outcome but still delicious.
Is this pound cake very sweet?
The sweetness is balanced by the natural tang of the pineapple and the subtle vanilla extract. If you prefer a less sweet cake, you can slightly reduce the sugar by 1/4 cup without compromising too much on moisture and flavor.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend that’s a one-to-one substitute. Just make sure it contains xanthan gum or another binder to help maintain the cake’s structure. The Pineapple Pound Cake Recipe will still be moist and flavorful with this adjustment.
Final Thoughts
This Pineapple Pound Cake Recipe is a delightful way to bring a touch of sunshine and sweetness into your kitchen, no matter the season. It’s a crowd-pleaser with its tender crumb and vibrant pineapple notes, perfect for sharing with loved ones or savoring on your own with a cozy cup of tea. Give this recipe a try and enjoy the warm smiles it brings with every slice!
Print
Pineapple Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Pound Cake is a moist and flavorful dessert combining the classic richness of pound cake with the tropical sweetness of crushed pineapple. Perfectly baked to a golden finish, it offers a delightful citrusy twist with a tender crumb, making it ideal for any occasion from afternoon tea to celebratory gatherings.
Ingredients
Cake Batter
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple, drained
- 1/4 cup pineapple juice (reserved from the crushed pineapple)
- 1 teaspoon vanilla extract
Optional Topping
- Powdered sugar for dusting
- Pineapple glaze
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to ensure the cake doesn’t stick.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which typically takes several minutes of vigorous beating.
- Add eggs: Incorporate the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition to maintain a smooth batter.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the creamed mixture, alternating with the pineapple juice, starting and ending with the flour mixture to keep the batter smooth and well combined.
- Fold in pineapple and vanilla: Gently fold in the drained crushed pineapple and vanilla extract until just combined, taking care not to overmix, which preserves the cake’s tenderness.
- Pour batter and smooth: Transfer the batter into the prepared pan, smoothing the top evenly with a spatula to promote even baking.
- Bake the cake: Bake the cake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully baked.
- Cool the cake: Remove the cake from the oven, let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely, preventing sogginess.
- Serve and garnish: Once cooled, dust the cake with powdered sugar or drizzle it with pineapple glaze if desired, then slice and serve.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture that can affect cake texture.
- Allow the butter to soften at room temperature before creaming for better incorporation.
- Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- For a more intense pineapple flavor, consider folding in small pineapple chunks or adding a pineapple glaze on top.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
