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If you’re looking for a dessert that’s both classic and tropical, this Pineapple Pound Cake is the perfect choice. With a tender, buttery crumb and bursts of pineapple flavor, this cake is ideal for family gatherings, brunches, or anytime you want a slice of sunshine on your plate. Finished with a sweet pineapple glaze, every bite is moist, rich, and delightfully flavorful.
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Why You’ll Love This Recipe
- Moist and Flavorful: Crushed pineapple keeps the cake tender and adds natural sweetness.
- Classic Yet Tropical: A traditional pound cake with a refreshing twist.
- Perfect for Any Occasion: Ideal for holidays, parties, or afternoon tea.
- Easy to Make: Uses pantry staples and simple steps.
- Glaze Finish: Pineapple glaze adds a sweet, tangy, and glossy topping that enhances every bite.
Ingredients Breakdown
Understanding the key ingredients:
- Butter: Provides rich flavor and a tender crumb.
- Granulated Sugar: Sweetens the cake and contributes to a moist texture.
- Eggs: Bind ingredients together and create a soft, fluffy structure.
- All-Purpose Flour: Forms the base and structure of the cake.
- Baking Powder: Helps the cake rise evenly.
- Salt: Enhances all other flavors.
- Whole Milk: Adds moisture and richness.
- Crushed Pineapple: Adds sweetness, flavor, and natural moisture.
- Vanilla Extract: Enhances the overall flavor and complements the pineapple.
- Powdered Sugar & Pineapple Juice (Glaze): Adds a sweet, tropical finishing touch.
Tips and Tricks
- Drain Pineapple Well: Excess juice can make the batter too wet, leading to a dense cake.
- Room Temperature Ingredients: Butter, eggs, and milk at room temperature create a smoother, more consistent batter.
- Don’t Overmix: Overmixing flour can make the cake dense. Fold ingredients gently.
- Check for Doneness: Use a toothpick — it should come out clean when inserted in the center.
- Cooling: Allow the cake to cool slightly before removing from the pan to prevent breaking.
Variations and Customizations
- Coconut Twist: Add ½ cup shredded coconut to the batter for tropical flair.
- Glazed with Rum: Add a teaspoon of rum or rum extract to the glaze for a richer flavor.
- Pineapple Upside-Down Style: Place pineapple slices at the bottom of the pan before pouring the batter for a decorative twist.
- Chocolate Pairing: Add white chocolate chips or drizzle melted white chocolate over the glaze.
- Mini Bundts: Make individual mini cakes for parties or gifts.
Pairing Suggestions
- Beverages: Serve with coffee, tea, or a chilled tropical drink like pineapple juice or a piña colada mocktail.
- Toppings: Add whipped cream or fresh berries for extra indulgence.
- Ice Cream: Pair slices with vanilla or coconut ice cream for a decadent dessert.
- Fruit Salad: Complement with a fresh fruit salad for a balanced dessert table.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep covered for up to 5 days; allow slices to reach room temperature before serving.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.
- Glaze Tip: Apply glaze just before serving to prevent it from absorbing into the cake and losing its shine.
Popular Questions
Can I use crushed pineapple in juice instead of drained?
Yes, but reduce the milk slightly to compensate for the extra liquid.
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Can this be made in a loaf pan?
Absolutely — adjust baking time to 55–65 minutes for a loaf pan.
What if I don’t have a bundt pan?
A tube pan or standard 9×13 pan works. Reduce baking time slightly for a thinner cake.
Can I make it dairy-free?
Use plant-based butter and milk alternatives like almond or oat milk.
Pineapple Pound Cake
This Pineapple Pound Cake is moist, buttery, and filled with tropical sweetness from crushed pineapple, topped with a tangy pineapple glaze. A perfect dessert for gatherings or afternoon tea.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour your pan.
- In a large mixing bowl, beat butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, beating well after each addition.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to butter mixture, alternating with milk. Start and end with flour mixture.
- Fold in drained pineapple and vanilla extract until just combined. Avoid overmixing.
- Pour batter into prepared pan, smooth the top, and bake 60–70 minutes, until a toothpick comes out clean.
- Let cake cool in the pan 10 minutes, then transfer to a wire rack.
- Whisk powdered sugar and pineapple juice until smooth.
- Drizzle glaze over cooled cake. Allow to set for a few minutes before slicing.
Notes
Ensure pineapple is well-drained to prevent a soggy cake. Room temperature ingredients yield a smoother batter. Cake can be made a day ahead; the flavor improves as it rests. Use a serrated knife for clean slices.
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