Ah, pineapple pound cake! Sweet, moist, and tropical—perfect for dessert, brunch, or just a cozy snack. Here’s a detailed recipe for a classic Pineapple Pound Cake that’s rich but not heavy.
Pineapple Pound Cake
Ingredients (Loaf Cake, 8×4-inch pan):
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup crushed pineapple, drained
- ¼ cup pineapple juice (from the can)
- Optional: ½ cup chopped walnuts or pecans
For the glaze (optional):
- ½ cup powdered sugar
- 1–2 tbsp pineapple juice
Instructions:
1. Prepare the oven and pan:
- Preheat oven to 175°C (350°F).
- Grease and flour an 8×4-inch loaf pan, or line with parchment paper.
2. Mix dry ingredients:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar:
- In a large bowl, beat softened butter and sugar until light and fluffy (about 3–4 minutes).
4. Add eggs and vanilla:
- Beat in eggs one at a time, then add vanilla extract.
5. Incorporate pineapple:
- Mix in crushed pineapple and pineapple juice until combined.
6. Combine with dry ingredients:
- Gradually fold the flour mixture into the wet mixture until just combined.
- Optional: Fold in nuts if using.
7. Bake the cake:
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes, then remove and cool completely on a wire rack.
8. Glaze (optional):
- Whisk powdered sugar and pineapple juice until smooth.
- Drizzle over cooled cake for extra sweetness and shine.
💡 Tips:
- For extra tropical flavor, add a teaspoon of coconut extract or shredded coconut to the batter.
- Cake can be stored in an airtight container at room temperature for 2–3 days or refrigerated for up to a week.
- For mini loaves or bundt cakes, adjust baking time slightly (mini loaves ~25–30 mins, bundt ~60–70 mins).
If you want, I can also give a super-moist version that uses crushed pineapple and sour cream—it’s almost like cake-meets-custard texture, extremely tender and flavorful.
Do you want me to share that version too?
