why make this recipe
Pineapple Pound Cake is a delightful treat that offers a perfect balance of sweetness and tropical flavor. The moist texture, coupled with the vibrant taste of crushed pineapple, makes it a favorite for gatherings and family desserts. Not only is it delicious, but it’s also simple to make. This cake is perfect for those who enjoy baking with fruit and want something a little different from the usual pound cake.
how to make Pineapple Pound Cake
Ingredients :
- Unsalted Butter: 1 cup (softened)
- Granulated Sugar: 2 cups
- Eggs: 4 large
- All-Purpose Flour: 2 1/2 cups
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Crushed Pineapple: 1 cup (drained)
- Vanilla Extract: 1 1/2 teaspoons
- Sour Cream: 1/2 cup
Directions :
- Preheat oven to 325°F (163°C) and grease a 9×5-inch loaf or Bundt pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually alternate adding the dry mixture and sour cream to the butter mixture. Mix until just combined.
- Fold in the crushed pineapple gently to ensure it is evenly distributed.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice the cake and serve plain, topped with glaze, or dusted with powdered sugar.
how to serve Pineapple Pound Cake
Pineapple Pound Cake is versatile when it comes to serving. You can enjoy it plain, which allows the natural flavors to shine through. For a little extra sweetness, drizzle a glaze made of powdered sugar and milk over the top. Alternatively, sprinkle a dusting of powdered sugar for a simple yet elegant presentation. This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream.
how to store Pineapple Pound Cake
To store Pineapple Pound Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for about a week. For extended storage, slice the cooled cake and wrap individual pieces in plastic wrap before placing them in a freezer-safe bag. It can last in the freezer for up to 3 months. Just thaw it in the refrigerator before serving.
tips to make Pineapple Pound Cake
- Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
- For a richer flavor, use fresh pineapple instead of canned.
- Ensure all ingredients are at room temperature for a better mixing process.
- If you find the cake is browning too quickly on the top while baking, loosely cover it with aluminum foil.
- You can also add chopped nuts or coconut flakes for added texture and flavor.
variation
You can customize this Pineapple Pound Cake with different flavors. Consider adding crushed walnuts or pecans for a nutty crunch. If you’re in the mood for more tropical flavors, mix in some shredded coconut or even a hint of lime zest for a refreshing twist.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to finely chop and drain it well to avoid extra moisture.
2. Is there a gluten-free option for this cake?
You can substitute all-purpose flour with a gluten-free all-purpose flour blend to make this cake gluten-free.
3. How long does the cake last in the fridge?
The Pineapple Pound Cake can be stored in the refrigerator for up to a week when stored in an airtight container.
Pineapple Pound Cake
Ingredients
Cake Ingredients
- 1 cup Unsalted Butter (softened)
- 2 cups Granulated Sugar
- 4 large Eggs
- 2.5 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1 cup Crushed Pineapple (drained) Make sure to drain well to avoid excess moisture.
- 1.5 teaspoons Vanilla Extract
- 0.5 cup Sour Cream Ensure it's at room temperature.
Instructions
Preparation
- Preheat oven to 325°F (163°C) and grease a 9×5-inch loaf or Bundt pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually alternate adding the dry mixture and sour cream to the butter mixture. Mix until just combined.
- Fold in the crushed pineapple gently to ensure it is evenly distributed.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
- Slice the cake and serve plain, topped with glaze, or dusted with powdered sugar.
