Pineapple Pound Cake is a delightful dessert that perfectly balances the sweetness of pineapple with the buttery richness of a classic pound cake. This cake is not only incredibly moist but also has a refreshing tropical twist that makes it a favorite at gatherings and parties. Whether you’re celebrating a special occasion or just want a comforting treat, this recipe will surely impress your family and friends!
What You’ll Need for Pineapple Pound Cake
To bake this delicious Pineapple Pound Cake, gather the following ingredients:
- 1 cup unsalted butter, softened (225g)
- 1/2 cup vegetable oil (120ml)
- 2 3/4 cups granulated sugar (550g)
- 5 large eggs, room temperature
- 3 cups all-purpose flour (375g)
- 1/2 tsp baking powder (2g)
- 1/2 tsp salt (3g)
- 1 cup crushed pineapple, drained slightly but not dry (240g)
- 1/2 cup sour cream or buttermilk (120ml)
- 1 tbsp vanilla extract (15ml)
- 1 tsp pineapple extract (optional) (5ml)
- 1 1/2 cups powdered sugar (180g)
- 2-3 tbsp pineapple juice (30-45ml)
- 1/2 tsp vanilla or pineapple extract (2.5ml)
- Pinch of salt
How to Make Pineapple Pound Cake
Follow these simple steps to create your Pineapple Pound Cake:
- Preheat your oven to 325°F (165°C). Grease and flour a Bundt or tube pan to ensure easy removal.
- In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy, around 5 minutes.
- Introduce the eggs to the creamed mixture one at a time, making sure to mix well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- In another bowl, combine the crushed pineapple, sour cream (or buttermilk), vanilla extract, and optional pineapple extract.
- Gradually add the flour mixture and the pineapple mixture to the creamed batter, starting and ending with the flour mixture.
- Pour the batter into the prepared baking pan. Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, pineapple juice, and extract until smooth.
- Once the cake has cooled, drizzle the glaze generously over the top.
Serve & Enjoy Pineapple Pound Cake
This Pineapple Pound Cake is best served warm or at room temperature. A slice topped with a dollop of whipped cream or a scoop of vanilla ice cream can elevate its tropical flavor even more. Consider pairing it with a refreshing beverage like iced tea or coconut water to complement the pineapple flavor.
The cake can be garnished with fresh pineapple slices or toasted coconut for a delightful presentation. Place it on a cake stand and let it shine at your next gathering!
Expert Tips for Pineapple Pound Cake
- Drain the Pineapple: Make sure to drain the crushed pineapple well, but don’t let it dry out completely. Too much liquid can make the cake dense.
- Get Creative with Flavors: Feel free to experiment by adding coconut flakes to the batter for an extra tropical twist!
- Leftover Cake: If you have any leftovers, store the cake in an airtight container. It stays moist for several days and is perfect for snacking.
Pineapple Pound Cake FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop it and measure out the same amount as the canned variety.
2. How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh for longer.
3. Can I freeze the Pineapple Pound Cake?
Absolutely! You can freeze the unglazed cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil, then thaw it in the fridge before glazing and serving.
There’s nothing quite like the aroma of Pineapple Pound Cake baking in the oven, and the taste is even better! Give this recipe a try, and I hope it becomes a favorite in your dessert repertoire. Happy baking!