Pineapple Pound Cake is a delicious dessert that combines the rich, buttery flavor of pound cake with the sweet tanginess of pineapple. This cake is moist, flavorful, and perfect for any occasion, whether it’s a family gathering, a birthday celebration, or just a cozy afternoon treat with a cup of tea or coffee.
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Why Make This Recipe
There are many reasons to make Pineapple Pound Cake. First, it’s a simple recipe that requires basic ingredients and easy steps. Second, the combination of butter and pineapple creates a unique taste that is both comforting and refreshing. Lastly, this cake is a great way to impress friends and family with your baking skills while keeping things straightforward.
How to Make Pineapple Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup sour cream (or Greek yogurt)
- 1/2 cup crushed pineapple, drained
- 1 tsp vanilla extract
- 1/2 tsp pineapple extract (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture.
- Fold in the crushed pineapple, vanilla extract, and pineapple extract if using.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Pineapple Pound Cake
Pineapple Pound Cake can be served plain, or you can dress it up a bit. A simple dusting of powdered sugar or a dollop of whipped cream on top adds a lovely touch. It’s also great with fresh fruit or a scoop of vanilla ice cream.
How to Store Pineapple Pound Cake
To store your Pineapple Pound Cake, wrap it in plastic wrap or aluminum foil to keep it fresh. It can stay at room temperature for up to three days. For longer storage, consider keeping it in the refrigerator for up to a week. You can also freeze the cake for up to three months. Just make sure it is tightly wrapped to prevent freezer burn.
Tips to Make Pineapple Pound Cake
- Ensure your butter is softened for easy mixing.
- Drain the crushed pineapple well to avoid adding extra moisture to the cake.
- Instead of a bundt pan, you can use loaf pans for individual servings.
- Add nuts or coconut flakes for added texture if desired.
Variation
If you want to change things up, consider adding macadamia nuts or shredded coconut to the batter. For a tropical twist, you could even substitute the crushed pineapple with crushed mango or use a combination of tropical fruits.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to chop it finely and drain any excess juice.
2. How can I make the cake gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour.
3. What should I do if my cake is too dry?
If your cake turns out dry, make sure the oven temperature is accurate. You can also brush a little pineapple juice over the cooled cake for added moisture.
Enjoy making and sharing this delightful Pineapple Pound Cake with your friends and family!
Pineapple Pound Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is softened for easy mixing.
- 2 cups granulated sugar
- 4 large eggs
- 2.5 cups all-purpose flour Can substitute with gluten-free flour if needed.
- 2 tsp baking powder
- 1 cup sour cream (or Greek yogurt)
- 0.5 cup crushed pineapple, drained Drain well to avoid excess moisture.
- 1 tsp vanilla extract
- 0.5 tsp pineapple extract (optional) For enhanced pineapple flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture.
- Fold in the crushed pineapple, vanilla extract, and pineapple extract if using.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
