Pineapple Pound Cake is a deliciously moist and flavorful dessert that brings together the sweetness of pineapple and the richness of a classic pound cake. With its soft crumb and tropical taste, this cake is perfect for any occasion, from casual family gatherings to special celebrations. Topped with a simple yet luscious pineapple glaze, this cake offers a perfect balance of sweet, buttery, and fruity flavors that will leave everyone craving more.
Ingredients
For the Cake: To make the cake, you will need three cups of all-purpose flour and one teaspoon of baking powder, which will provide the base structure for the cake. You’ll also need one cup of unsalted butter and half a cup of shortening to create a tender, moist crumb. For sweetness, two and three-quarters cups of granulated sugar will help to balance the tang of the pineapple and enrich the flavor. Four eggs, at room temperature, are essential for building volume and stability, and half a cup of buttermilk will add moisture and help the cake rise properly. One cup of crushed pineapple (from an 8-ounce can, drained) will infuse the cake with a sweet, fruity flavor. Lastly, one teaspoon of vanilla extract rounds out the flavor profile.
For the Glaze: To make the glaze, you’ll need two tablespoons of melted unsalted butter, which will provide the base for the glaze’s smooth texture. Two cups of powdered sugar will ensure the glaze is sweet and thick, and half a teaspoon of vanilla extract will enhance the flavor. Finally, you’ll use one-quarter cup of reserved pineapple juice from the can to give the glaze a smooth, fruity finish.
Instructions
Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Lightly spray a 9-inch Bundt cake pan with nonstick baking spray that includes flour, or grease and flour the pan to ensure the cake doesn’t stick once baked. Set the pan aside while you prepare the cake batter. Mix the Dry Ingredients: In a medium-sized bowl, combine three cups of all-purpose flour with one teaspoon of baking powder. Whisk them together thoroughly and set the mixture aside.Cream the Butter, Shortening, and Sugar: In the bowl of a stand mixer or a large mixing bowl, cream together the one cup of softened unsalted butter, half a cup of shortening, and two and three-quarters cups of granulated sugar. Beat them together on medium speed until the mixture is light, fluffy, and pale. This step is crucial for creating a cake with a tender crumb.Add the Eggs: Add the four eggs to the creamed mixture, one at a time. Beat the mixture on high speed for about 30 seconds after adding each egg to ensure proper incorporation. Be careful not to overbeat the eggs, as this can result in a crumbly cake texture.Combine the Wet and Dry Ingredients: Next, alternate between adding the dry flour mixture and half a cup of buttermilk into the creamed mixture. Add the flour mixture in batches, mixing only briefly between each addition. This will help to avoid overworking the batter, which can lead to a dense cake. Continue mixing until the batter is smooth and combined.Add Pineapple and Vanilla: Add the one cup of drained, crushed pineapple and one teaspoon of vanilla extract into the batter. Mix gently to ensure the pineapple is evenly distributed throughout the cake batter.Bake the Cake: Pour the batter into the prepared Bundt cake pan, ensuring it is spread evenly. Place the pan in the preheated oven and bake for 75 to 85 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached. The cake should be golden brown on top.Cool the Cake: Allow the cake to cool in the pan for 30 minutes before turning it out onto a wire rack to cool completely. This resting period will help the cake settle and make it easier to remove from the pan without breaking.Prepare the Glaze: While the cake cools, prepare the glaze by whisking together the two tablespoons of melted unsalted butter, two cups of powdered sugar, half a teaspoon of vanilla extract, and one-quarter cup of reserved pineapple juice. Whisk until smooth and free of lumps.Glaze the Cake: Once the cake has cooled completely, drizzle the prepared glaze over the top of the cake, allowing it to flow down the sides. The glaze will add a glossy finish and a burst of pineapple flavor that complements the cake beautifully.
Tips
For best results, use the scoop and sweep method when measuring flour. This helps to prevent adding too much flour, which can result in a dry cake. It’s also essential to bring the eggs and buttermilk to room temperature before using them in the recipe. Room temperature ingredients combine more easily and help the batter rise better, resulting in a fluffier cake.
If the cake appears uneven after baking, you can cut a thin layer off the bottom to help it sit flat when turned out of the pan.
Serving Suggestions
This Pineapple Pound Cake is perfect for any occasion, from casual family dinners to special events like birthdays or holidays. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. For a tropical twist, top it with fresh pineapple chunks or toasted coconut flakes.
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it for a longer period, wrap the cake tightly in plastic wrap and then in foil before freezing. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw at room temperature.
FAQ
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used in place of canned pineapple. Be sure to drain the fresh pineapple well to avoid adding excess moisture to the cake.
Can I make this cake ahead of time?
Yes, this cake can be made a day ahead. It stays moist and flavorful overnight. Just be sure to glaze it just before serving.
Conclusion
This Pineapple Pound Cake is a delightful dessert that combines the richness of a traditional pound cake with the tropical sweetness of pineapple. Its moist texture and flavorful glaze make it a standout at any gathering. Whether you’re serving it at a family dinner or as a special treat for friends, this cake is sure to impress and satisfy everyone with its perfect balance of sweetness and flavor.
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Pineapple Pound Cake 🍍
Description
A moist and tropical cake with crushed pineapple, buttery richness, and a sweet pineapple glaze that brings together the best of both worlds for a perfect dessert.
Ingredients
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1/2 cup shortening
• 2 3/4 cups granulated sugar
• 4 eggs, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1 cup crushed pineapple (drained, juices reserved)
• 1 teaspoon vanilla extract
For the Glaze: • 2 tablespoons unsalted butter, melted
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup reserved pineapple juice
Instructions
1️⃣ Preheat the oven to 325°F (163°C). Grease and flour a 9-inch Bundt cake pan, or use nonstick baking spray with flour.
2️⃣ In a medium bowl, combine the flour and baking powder. Set aside.
3️⃣ Cream together the butter, shortening, and sugar in a large mixing bowl until light and fluffy.
4️⃣ Add the eggs one at a time, beating after each addition. Avoid overbeating.
5️⃣ Gradually add the flour mixture and buttermilk, alternating between the two. Mix until just combined.
6️⃣ Stir in the crushed pineapple and vanilla extract until evenly distributed.
7️⃣ Pour the batter into the prepared Bundt pan and bake for 75-85 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8️⃣ Let the cake cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
9️⃣ For the glaze, whisk together the melted butter, powdered sugar, vanilla, and reserved pineapple juice until smooth.
🔟 Drizzle the glaze over the cooled cake before serving.