There’s something truly magical about this Pineapple Pound Cake Recipe that just makes you want to grab a fork and dive right in. Imagine a dense, buttery cake that’s bursting with bright, tropical pineapple flavor in every bite, balanced by a tender crumb that melts in your mouth. This cake is not only a crowd-pleaser but also surprisingly simple to make, embodying the perfect harmony of texture and sweetness. Whether it’s a sunny afternoon treat or a charming dessert for your next gathering, this Pineapple Pound Cake Recipe is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
When it comes to this Pineapple Pound Cake Recipe, the ingredients are straightforward yet each one plays a key role. From the creamy butter that gives richness, to the fresh pineapple that adds a hint of tropical zest, every component brings something special to the table, creating a cake that’s both flavorful and beautifully moist.
- Unsalted butter (1 cup, softened): Provides the cake’s rich, tender texture and helps create that classic pound cake crumb.
- Granulated sugar (1 1/2 cups): Sweetens the cake while also contributing to its moistness and golden crust.
- Large eggs (4): Act as a binder and add structure, while also enriching the flavor and texture.
- All-purpose flour (2 cups): The base of the cake, giving it substance and structure.
- Baking powder (1 teaspoon): Helps the cake rise just enough to keep it light without losing the pound cake’s signature density.
- Salt (1/4 teaspoon): Enhances the other flavors and balances the sweetness perfectly.
- Crushed pineapple (1/2 cup, drained): Brings vibrant tropical flavor and moisture, keeping the cake deliciously tender.
- Pineapple juice (1/4 cup): The reserved juice adds extra pineapple zing and helps with the cake’s moist crumb.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
- Optional toppings: Powdered sugar for a simple dusting or pineapple glaze for a glossy, tangy finish.
How to Make Pineapple Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan. This simple prep ensures your cake won’t stick and will bake evenly, setting the stage for a perfect bake every time.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy. This process is crucial because it incorporates air, which helps achieve that light yet tender texture that pound cake lovers adore.
Step 3: Add Eggs One at a Time
Next, add your eggs slowly, one at a time, beating well after each addition. This method ensures each egg is fully incorporated, maintaining the smooth batter and preventing it from breaking or separating.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these dry components before adding them helps to distribute the leavening agent evenly for consistent rising.
Step 5: Alternate Adding Dry Ingredients and Pineapple Juice
Gradually add the flour mixture to the butter and egg mixture, alternating with the pineapple juice. Begin and end with the dry ingredients. This careful folding keeps the batter balanced and prevents it from becoming too dense or overworked.
Step 6: Fold in Pineapple and Vanilla
Gently fold in the drained crushed pineapple and vanilla extract until just combined. Avoid overmixing here to keep the texture light while infusing the cake with bursts of juicy pineapple flavor.
Step 7: Pour and Bake
Pour your luscious batter into the prepared pan and smooth out the top. Bake the cake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The low-and-slow bake helps develop that signature golden crust while keeping the inside moist.
Step 8: Cool and Finish
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with pineapple glaze to elevate the presentation and add a final layer of sweetness.
How to Serve Pineapple Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar can add that touch of elegance and a delicate sweetness, while a tangy pineapple glaze provides a glossy, flavorful bite that complements the cake’s tropical notes. Fresh pineapple slices or a sprig of mint can also brighten the plate beautifully.
Side Dishes
This cake pairs wonderfully with light sides like whipped cream or vanilla ice cream, which balance the cake’s richness. For a fruity twist, fresh berries or a tropical fruit salad enhance the pineapple flavor and add a refreshing contrast.
Creative Ways to Present
For a fun twist, serve slices of this Pineapple Pound Cake Recipe atop fruit parfaits or transform it into a trifle layered with whipped cream and pineapple chunks. You can also cut the cake into cubes, skewer with tropical fruits, and serve as festive bite-size treats at parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This preserves the cake’s moisture and flavor, perfect for snacking or dessert the next day.
Freezing
You can freeze the pineapple pound cake by wrapping it securely in plastic wrap and then in aluminum foil. It will keep well for up to 3 months and can be thawed overnight in the refrigerator or at room temperature before serving.
Reheating
If you want to enjoy the cake warm, reheat individual slices in the microwave for 15-20 seconds or in a low oven (about 300°F) for 10 minutes. Warm cake enhances the buttery, pineapple aroma and makes every bite feel freshly baked.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! If you use fresh pineapple, make sure to drain it well to avoid excess moisture in the batter. Crushing or finely chopping the pineapple will help it blend seamlessly into the cake.
Is it okay to use salted butter?
It’s best to use unsalted butter for this Pineapple Pound Cake Recipe. That way, you control the salt content more precisely and avoid oversalting the cake, which could affect the balance of flavors.
Can I substitute the all-purpose flour with gluten-free flour?
Yes, you can try gluten-free flour blends, but choose one that’s meant for baking and includes xanthan gum or another binder. Keep in mind the texture might differ slightly from traditional pound cake.
Can I make this cake without a bundt or loaf pan?
Definitely! You can use a square or round cake pan; just keep an eye on the baking time as it may vary. A smaller or larger pan might require adjustments to ensure the cake cooks evenly.
What is the best way to make a pineapple glaze?
A simple pineapple glaze can be made by mixing powdered sugar with some reserved pineapple juice until smooth and pourable. Drizzle it over the cooled cake for a shiny, sweet finish that packs a tangy punch.
Final Thoughts
This Pineapple Pound Cake Recipe is a testament to how simple ingredients can come together to create a dessert that feels both special and comforting. Its tender crumb, lush buttery flavor, and tropical pineapple brightness make it a perfect treat to share with family and friends. I can’t wait for you to try baking it yourself and discover how this cake can brighten any occasion with its cheerful flavor and wonderful texture.
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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 featuring tender crumb infused with crushed pineapple and a hint of vanilla. Perfect for summer gatherings or anytime you crave a tropical twist on a classic pound cake, this recipe yields a beautifully golden loaf with a tender texture and sweet pineapple undertones.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 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 or pineapple glaze for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure proper incorporation and a smooth batter.
- Mix Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the creamed butter mixture, alternating with the pineapple juice. Begin and end with the dry ingredients to maintain the batter’s structure.
- Fold in Pineapple and Vanilla: Gently fold in the drained crushed pineapple and vanilla extract until just combined to avoid overmixing which can toughen the cake.
- Pour and Smooth Batter: Transfer the batter into the prepared pan, smoothing the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes to set. Then remove the cake from the pan and transfer it onto a wire rack to cool completely to prevent sogginess.
- Serve: Optionally dust the cooled cake with powdered sugar or drizzle with pineapple glaze before serving for an extra touch of sweetness and decoration.
Notes
- Ensure the crushed pineapple is well drained to prevent the cake from becoming too wet.
- You can substitute the pineapple glaze with a simple powdered sugar glaze if preferred.
- Use room temperature ingredients for best mixing results and to achieve a smooth batter.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
