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

Scale

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

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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