Pineapple Pound Cake

This Pineapple Pound Cake is a delightful twist on the traditional pound cake. It combines the buttery richness of pound cake with the tropical sweetness of crushed pineapple, topped off with a delicious pineapple glaze. Perfect for dessert or a sweet treat any time of the day, this cake is sure to impress your family and guests.

Prep Time : 15 minutes
Cooking Time : 60-70 minutes
Total Time : 1 hour 25 minutes
Servings : 12 slices

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1 can (20 oz) crushed pineapple, drained
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons pineapple juice (from the drained can)

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 10-inch tube pan.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
3. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture for a smooth batter.
6. Add Pineapple and Vanilla: Stir in the drained crushed pineapple and vanilla extract until just combined. Be careful not to overmix.
7. Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
9. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and pineapple juice until smooth and pourable.
10. Glaze the Cake: Once the cake has cooled, drizzle the pineapple glaze over the top. Let it set for a few minutes before slicing and serving. Enjoy! 😋

Popular Questions

1. Can I use fresh pineapple instead of canned?
Yes, you can! Just be sure to chop the fresh pineapple into small pieces and drain any excess juice. Fresh pineapple will add a slightly different texture but still deliver great flavor.

2. How do I store the Pineapple Pound Cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to 5 days or freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap and foil before freezing.

3. Can I add other ingredients to the cake?
Absolutely! You can add shredded coconut for a tropical twist or mix in some chopped nuts like pecans or walnuts for extra texture. Just fold them into the batter after adding the crushed pineapple.

4. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking flour that is designed for 1:1 substitution in baking. Be sure to check that your baking powder is gluten-free as well.

5. How do I know if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. You’ll also notice that the edges of the cake pull away slightly from the pan when it’s ready.

Tips for the Perfect Pineapple Pound Cake

• Don’t Overmix: After adding the flour mixture, mix just until combined. Overmixing can lead to a dense cake.
• Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This will help the ingredients blend together smoothly and ensure an even texture.
• Drain the Pineapple: Be sure to drain the crushed pineapple well to avoid adding too much moisture to the cake, which can affect its texture.