Pineapple Pound Cake Recipe
If you’re searching for a dessert that perfectly balances moist richness with a tropical twist, you’ve got to try this Pineapple Pound Cake Recipe. Imagine a tender, buttery cake infused with just the right amount of crushed pineapple and pineapple juice, adding fresh brightness and moistness like no other pound cake out there. Whether it’s for a family gathering, a weekend treat, or a special occasion, this cake brings warmth and sunshine to the table with every bite.
Ingredients You’ll Need
Every ingredient in this Pineapple Pound Cake Recipe plays a crucial role in building that luscious, tender crumb and delightful pineapple flavor. They’re simple pantry staples, but each one contributes something vital to the texture, taste, or aroma of the final cake.
- 1 cup unsalted butter, softened: Adds rich creaminess and keeps the cake moist and tender.
- 1 1/2 cups granulated sugar: Sweetens the cake while helping create a light, fluffy texture during creaming.
- 4 large eggs: Provides structure and stability, while adding to the cake’s richness.
- 2 cups all-purpose flour: The base for the cake’s crumb; be sure to measure it correctly for the best texture.
- 1 teaspoon baking powder: Gives the cake a gentle lift to keep it from feeling dense.
- 1/4 teaspoon salt: Enhances flavors and balances sweetness beautifully.
- 1/2 cup crushed pineapple, drained: Infuses moisture and true tropical essence without making the batter soggy.
- 1/4 cup pineapple juice: Adds extra pineapple flavor and ensures the cake stays perfectly moist.
- 1 teaspoon vanilla extract: Brings depth and warmth that complements the pineapple notes.
- Optional: powdered sugar or pineapple glaze: For that final pretty, glossy touch on top of your cake.
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 it reaches the perfect baking temperature, and prepare your loaf or bundt pan by greasing and flouring it well. This step is key to preventing sticking and helping your cake pop right out once baked.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This incorporates air into the batter, which gives the pound cake its signature tender crumb and lift.
Step 3: Add the Eggs One at a Time
Beat in the eggs, one by one, making sure each egg is fully incorporated before adding the next. This gradual process helps maintain the batter’s stability while building richness.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix ensures your cake has a uniform texture and an even rise.
Step 5: Combine Dry Ingredients and Pineapple Juice Alternately
Gradually add the dry ingredients to the creamed butter and sugar, alternating with the pineapple juice. Begin and end with the flour mixture. This alternating method keeps the batter smooth and light without overmixing.
Step 6: Fold in Crushed Pineapple and Vanilla
Gently fold in the drained crushed pineapple and vanilla extract until just combined. Be careful not to overmix here, as you want to keep as much air in the batter as possible for that perfect texture.
Step 7: Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. This slow and low baking approach guarantees a tender center with beautifully caramelized edges.
Step 8: Cool and Finish
Allow the cake to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. Add a dusting of powdered sugar or pineapple glaze for a lovely finishing touch before serving.
How to Serve Pineapple Pound Cake Recipe
Garnishes
Simple garnishes can elevate your Pineapple Pound Cake Recipe even further. A light dusting of powdered sugar brings a rustic sweetness, while a pineapple glaze adds glossy shine and an extra punch of flavor. Fresh pineapple slices or a sprinkle of toasted coconut can also provide a fresh, tropical contrast.
Side Dishes
This cake pairs wonderfully with sides that balance its richness. Serve it alongside a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream to add creaminess and fresh acidity that brighten the whole dessert experience.
Creative Ways to Present
Want to impress dinner guests? Slice the pound cake and layer it with whipped cream and pineapple chunks in parfait glasses for an elegant tropical trifle. Or transform it into mini cake pops by cutting small cubes, dipping in white chocolate, and decorating with colored sprinkles for a fun, portable treat.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Pound Cake Recipe keeps beautifully when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This preserves its moisture and flavor without drying out.
Freezing
You can freeze the cake for longer storage by wrapping it in plastic wrap and then aluminum foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the fridge before serving for best results.
Reheating
If you want to enjoy the cake warm, simply heat individual slices in the microwave for 15 to 20 seconds. This revives the moist texture and brings out the pineapple aroma wonderfully.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Using fresh pineapple that’s finely chopped and drained works just as well and gives the cake a fresh, vibrant flavor. Just make sure to remove excess juice to avoid making the batter too wet.
What if I don’t have pineapple juice? Can I substitute it?
If you don’t have pineapple juice on hand, you can substitute with orange juice or even water, but keep in mind the pineapple flavor will be less intense without the juice.
Can I make this cake dairy-free or vegan?
While this recipe relies on butter and eggs for its traditional texture, you can try dairy-free butter substitutes and egg replacers, but results may vary. For the best authentic Pineapple Pound Cake Recipe experience, the original ingredients are recommended.
How can I tell when the cake is done baking?
The surest test is inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, your cake is ready. Avoid overbaking to keep it moist and tender.
Can I make this in a bundt pan instead of a loaf pan?
Definitely! A bundt pan is a fantastic choice for this cake and offers a beautiful presentation. Just be mindful that baking time might adjust slightly depending on the pan size and shape.
Final Thoughts
I hope you’re as excited as I am for you to try this delightful Pineapple Pound Cake Recipe. It’s a perfect combination of classic comfort and tropical freshness, making it a memorable dessert that’s surprisingly easy to pull off. Once you bake it, I bet it will become a favorite to share again and again with friends and family.
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Pineapple Pound Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
Description
This Pineapple Pound Cake is a moist and flavorful dessert made with crushed pineapple and pineapple juice that adds a tropical twist to the classic pound cake. It’s perfect for any occasion and easy to prepare, featuring a rich buttery texture balanced by the natural sweetness and tang of pineapple. The cake can be enjoyed as is, dusted with powdered sugar, or topped with a pineapple glaze for extra indulgence.
Ingredients
For the Cake
- 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
- Powdered sugar for dusting
- Pineapple glaze for drizzling
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air and ensure a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Alternate Adding Dry Ingredients and Pineapple Juice: Gradually add the dry flour mixture to the creamed butter mixture, alternating with the pineapple juice. Start and end with the flour mixture to maintain batter consistency.
- Fold in Pineapple and Vanilla: Gently fold the drained crushed pineapple and vanilla extract into the batter until just combined, avoiding overmixing which can toughen the cake.
- Pour Batter and Smooth: Pour the batter into the prepared baking pan and gently smooth the surface for even baking.
- Bake the Cake: Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then turn it out onto a wire rack to cool completely, preventing sogginess.
- Serve: Before serving, optionally dust the cake with powdered sugar or drizzle with pineapple glaze to enhance sweetness and presentation.
Notes
- Ensure pineapple is well-drained to avoid excess moisture in the batter.
- Use room temperature butter and eggs for better mixing and batter consistency.
- The baking time may vary slightly depending on your oven—the toothpick test is the best indicator of doneness.
- Store the cake covered at room temperature for up to 3 days or refrigerate for extended freshness.
- For a pineapple glaze, mix powdered sugar with pineapple juice until desired consistency is reached.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
