Pineapple Pound Cake Recipe

Pineapple pound cake is a delightful and moist dessert that perfectly blends the sweetness of pineapple with the buttery richness of a traditional pound cake. This recipe is simple to follow and results in a bakery-quality dessert that can be enjoyed any time of the year. In this guide, you'll learn how to create this delectable treat from scratch, ensuring each bite offers a burst of tropical flavor.

Ingredients Required for Pineapple Pound Cake Recipe

To get started with your pineapple pound cake recipe, gather the following ingredients. These are easily found in most kitchens or local grocery stores, making this recipe both accessible and delicious:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
3 cups all-purpose flour
1 cup crushed pineapple, drained
1/2 cup pineapple juice

Steps to Prepare Pineapple Pound Cake

Now that you have all your ingredients ready, follow these steps to create the perfect pineapple pound cake:

Preheat Your Oven

Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan to prevent the cake from sticking.
Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 5 minutes using an electric mixer. The creaming process is essential for incorporating air into the batter, giving the cake its light and tender texture.
Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract. This step ensures that your batter is smooth and well mixed.
Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice. Begin and end with the flour mixture, blending each addition just until combined. Overmixing can result in a dense cake, so mix carefully.
Fold in Pineapple

Gently fold in the crushed pineapple, ensuring it is evenly distributed throughout the batter. The pineapple pieces add bursts of sweetness and moisture to the cake.
Pour and Bake

Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so start checking for doneness at the 60-minute mark.
Cool and Serve

Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Once cooled, you can dust the cake with powdered sugar or drizzle with a simple glaze if desired. Enjoy your homemade pineapple pound cake!

Tips for the Perfect Pineapple Pound Cake

Here are some additional tips to ensure your pineapple pound cake recipe turns out perfectly every time:

Use room temperature ingredients: Room temperature butter, eggs, and pineapple ensure better mixing and a smoother batter.
Drain the pineapple thoroughly: Excess liquid can make the cake batter too moist, leading to a dense texture. Make sure to drain the crushed pineapple well.
Avoid overmixing: Once you add the dry ingredients, mix just until combined to prevent the development of gluten, which can make the cake tough.
Test for doneness: Baking times can vary based on your oven and pan. Insert a toothpick into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs.
Store properly: Store the cake in an airtight container at room temperature for up to three days. You can also freeze the cake for longer storage; wrap it tightly in plastic wrap and foil before freezing.

Frequently Asked Questions

Can I make this pineapple pound cake recipe ahead of time?

Yes, you can make the cake ahead of time. Store it in an airtight container at room temperature for up to three days. Alternatively, you can freeze the cake for longer storage.
Can I use fresh pineapple instead of canned?

Absolutely! If you prefer to use fresh pineapple, finely chop it and ensure it is well-drained before adding it to the batter.
What can I use instead of a bundt pan?

If you don't have a bundt pan, you can use two 9x5 inch loaf pans or a 10-inch tube pan. Be aware that baking times may vary, so adjust accordingly.
How can I make a glaze for the cake?

For a simple glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of pineapple juice until smooth. Drizzle over the cooled cake for an added touch of sweetness.