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Pineapple Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 33 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
  5. 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.
  6. 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.
  7. Pour batter and smooth: Transfer the batter into the prepared pan, smoothing the top evenly with a spatula to promote even baking.
  8. 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.
  9. 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.
  10. 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.

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