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
Scale
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
