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Pineapple Pound Cake

Pineapple Pound Cake
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This Pineapple Pound Cake is a moist and tender dessert combining the classic buttery richness of traditional pound cake with the sweet, tangy flavor of fresh or canned pineapple. Perfect for casual or elegant occasions, it features a balanced sweetness and tropical aroma, offering a delightful treat that is easy to prepare and sure to impress.

Ingredients

Scale

Wet Ingredients

  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) sugar
  • 3 large eggs, at room temperature
  • 1/2 cup crushed pineapple (with juice), drained if fresh
  • 1/4 cup pineapple juice
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups (190g) all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Instructions

  1. Prepare Your Ingredients and Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or bundt pan and optionally line with parchment paper for easy removal. Let the butter soften at room temperature.
  2. Cream Butter and Sugar: Using a mixer, beat the softened butter and sugar together until the mixture is light and fluffy, trapping air to create a tender, airy crumb.
  3. Add Eggs and Vanilla: Beat in eggs one at a time to emulsify the batter, then stir in the vanilla extract for added flavor depth.
  4. Mix Dry Ingredients Separately: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
  5. Incorporate Dry Ingredients Alternately with Pineapple: Add the dry ingredient mixture to the wet ingredients alternately with crushed pineapple and pineapple juice, mixing gently to keep the batter airy and flavors well blended.
  6. Transfer Batter and Bake: Pour the batter into the prepared pan and smooth the surface. Bake for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
  7. Cool Completely Before Serving: Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. This helps maintain moisture and supports clean slicing.

Notes

  • Use room temperature butter and eggs to ensure a smooth and even batter.
  • Mix just until combined after adding flour to avoid a tough cake crumb.
  • Fresh or canned crushed pineapple can be used; drain fresh pineapple well to avoid excess moisture.
  • Line the pan with parchment paper for easier cake removal and cleaner edges.
  • Check doneness a few minutes before baking time ends to prevent overbaking and drying out the cake.

Nutrition

Keywords: pineapple pound cake, tropical cake, moist pound cake, pineapple dessert, easy pound cake

Find it online: https://recipesemilly.com/pineapple-pound-cake/