Pineapple Pound Cake Recipe

Pineapple Pound Cake is a delightful twist on the classic pound cake, infused with tropical flavors that offer a perfect balance of sweetness and tanginess. This moist and rich cake is a great choice for gatherings, dessert tables, or simply to enjoy with your afternoon tea. The crushed pineapple not only adds flavor but also ensures a delightful texture that every bite will reveal. In this recipe, you will learn how to create this delicious dessert that is sure to impress your family and friends.

Ingredients

  • 1 cup unsalted butter, softened (225g)
  • 1/2 cup vegetable oil (120ml)
  • 2 3/4 cups granulated sugar (550g)
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour (375g)
  • 1/2 tsp baking powder (2g)
  • 1/2 tsp salt (3g)
  • 1 cup crushed pineapple, drained slightly but not dry (240g)
  • 1/2 cup sour cream or buttermilk (120ml)
  • 1 tbsp vanilla extract (15ml)
  • 1 tsp pineapple extract (optional) (5ml)
  • 1 1/2 cups powdered sugar (180g)
  • 2-3 tbsp pineapple juice (30-45ml) (from crushed pineapple or canned juice)
  • 1/2 tsp vanilla or pineapple extract (2.5ml)
  • Pinch of salt

Directions

  1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a Bundt or tube pan.

  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar. Beat until the mixture is light and fluffy, which should take about 5 minutes.

  3. Add Eggs: Incorporate the eggs into the creamed butter mixture one at a time, mixing well after each addition.

  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

  5. Combine Wet Ingredients: In another bowl, mix together the crushed pineapple, sour cream (or buttermilk), vanilla extract, and optional pineapple extract.

  6. Combine Mixtures: Alternately add the flour mixture and the pineapple mixture to the creamed batter. Begin with the flour, then add the pineapple mixture, continuing to alternate and ending with the flour mixture.

  7. Bake: Pour the batter into the prepared baking pan and bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

  9. Prepare Glaze: For the glaze, whisk together the powdered sugar, pineapple juice, and extract until smooth.

  10. Drizzle Glaze: Once the cake has cooled, drizzle the glaze generously over the top.

Prep time: 20 minutes
Cook time: 70-75 minutes
Total time: 90-95 minutes
Servings: 12
Nutrition Information: Approx. 350 calories per slice (varies based on specific ingredients used)

How to Serve

Pineapple Pound Cake is best served at room temperature. You can enjoy it plain or pair it with a scoop of vanilla ice cream for an extra treat. For added flair, garnish each slice with fresh pineapple chunks or a dollop of whipped cream. This cake also pairs wonderfully with a cup of coffee or tea, making it an ideal dessert for afternoon gatherings or special occasions.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Just make sure to crush it and drain the excess juice before adding it to the batter.

2. How do I store leftover Pineapple Pound Cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.

3. Can I freeze Pineapple Pound Cake?
Absolutely! You can freeze the cake (without glaze) for up to three months. Just wrap it tightly in plastic wrap and then foil. Thaw it in the refrigerator before serving.