Description
This Pineapple Pound Cake is a tropical twist on a classic dessert, delivering a moist and flavorful experience with every bite. The cake combines the tangy sweetness of crushed pineapple with the rich, buttery base of a traditional pound cake, creating a delightful harmony of flavors. A simple pineapple glaze adds a touch of extra sweetness and enhances the tropical notes, making it an irresistible treat for any occasion. Whether you’re looking for a comforting dessert to share with family or a standout cake for a special gathering, this recipe is sure to impress.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 can (20 oz) crushed pineapple, well-drained
- 1/4 cup pineapple juice (reserved from can)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
Preparation:
Step 1: Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Thoroughly grease and flour a 10-inch Bundt or tube cake pan, making sure to coat all crevices to prevent sticking. This preparation step is crucial for easy removal of the finished cake.
Step 2: Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow. This extended creaming process incorporates air into the batter, which contributes to the cake’s tender crumb and proper rise.
Step 3: Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla and almond extracts until the mixture is smooth and creamy. The almond extract adds a subtle depth that complements the pineapple flavor beautifully.
Step 4: Mix Dry Ingredients Separately: In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that the leavening agents are evenly distributed throughout the batter, resulting in a consistent texture throughout the cake.
Step 5: Combine Wet and Dry Mixtures: Add the dry ingredients to the creamed mixture in alternating batches with the sour cream, beginning and ending with the dry ingredients. Mix just until combined, as overmixing can develop gluten and toughen the cake. Gently fold in the drained crushed pineapple and pineapple juice until evenly distributed throughout the batter.
Step 6: Bake: Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles. Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 7: Cool and Glaze: Allow the cake to cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely. While the cake cools, prepare the glaze by whisking together powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth. Once the cake has cooled, drizzle the glaze generously over the top, allowing it to flow down the sides.
Why you’ll love this recipe
This Pineapple Pound Cake is more than just a dessert; it’s an experience. The moist, tender crumb, infused with the tropical sweetness of pineapple, makes it a delightful treat that’s perfect for any occasion. It’s easy to make, and the resulting cake is both comforting and impressive.
Serving Suggestions:
- Serve slices of Pineapple Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair it with a tropical fruit salad for a refreshing and vibrant dessert.
- Enjoy a slice with a cup of coffee or tea for a delightful afternoon treat.
- Garnish with toasted coconut flakes or maraschino cherries for added visual appeal and flavor.
Tips:
- For the best flavor, use fresh pineapple juice instead of the canned juice if available.
- If the cake browns too quickly during baking, tent it loosely with aluminum foil.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- The cake can be frozen (unglazed) for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
- For added tropical flavor, consider adding 1/2 cup toasted coconut to the batter or as a garnish on top of the glaze.
Preparation Time: 20 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 30 minutes
Nutrition Information: (Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)
Calories: 350-400 per serving Protein: 4g Sodium: 150mg
Conclusion
This Pineapple Pound Cake is a delightful twist on a classic dessert that’s sure to become a family favorite. Its moist texture, tropical flavors, and easy preparation make it a winning recipe for any occasion. Whether you’re baking for a holiday gathering, a casual brunch, or simply a sweet treat, this cake is guaranteed to bring a smile to everyone’s face. Enjoy the taste of the tropics with this delicious and easy-to-make Pineapple Pound Cake!
Questions and Answers
Q1: Can I use fresh pineapple instead of canned crushed pineapple? A: Yes, you can use fresh pineapple. Make sure to finely chop it and drain any excess juice before adding it to the batter.
Q2: Can I make this cake without sour cream? A: Sour cream adds moisture and richness to the cake. If you don’t have sour cream, you can substitute it with plain Greek yogurt or buttermilk.
Q3: How do I prevent the cake from sticking to the Bundt pan? A: Thoroughly grease and flour the Bundt pan, making sure to coat all crevices. Alternatively, you can use a baking spray that contains flour.
Q4: Can I add nuts to this recipe? A: Yes, you can add nuts to the batter. Chopped macadamia nuts or pecans would complement the pineapple flavor nicely.
Q5: How do I store the leftover cake? A: Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze the cake (unglazed) for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
