Pineapple Pound Cake Recipe – Learn under Expert Guide: Made from scratch, this pineapple pound cake has a mild pineapple flavour and a rich, buttery taste that is enhanced with a cream cheese icing.
Pineapple Pound Cake Recipe – Learn under Expert Guide
A pineapple bundt cake is a delightful summer dessert. Because of the sour cream, this cake maintains its extremely moist texture even though it has a texture similar to pound cake.
Ingredients
- 1 cup unsalted butter, cut into chunks, slightly cooler than room temperature (2 sticks)
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 3Â large eggs
- 1 cup sour cream
- ⅓ cup milk
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 tablespoon vegetable oil
- 1 ½ cups crushed pineapple, drained (reserve 2 tablespoons of pineapple plus the liquid for the glaze)
- ½ – 1 teaspoon pineapple flavoring (optional for more pineapple flavor)
- 1 cup chopped walnuts (optional)
- ½ cup unsalted butter, room temperature (1 stick)
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons crushed pineapple
- 3 cups confectioners sugar
- 2 tablespoons pineapple juice
Instructions
Set oven temperature to 325°F. Thoroughly grease and flour a bundt pan. Make use of a colander or sifter to drain the pineapple. For the glaze, set aside two tablespoons of the juice.
Combine the dry ingredients (flour, baking powder, baking soda, salt, and sugar) in a large mixing basin. Whisk to combine thoroughly and set aside.
Our the liquid ingredients (milk, sour cream, eggs, oil, vanilla, and pineapple) into a different bowl. Ensure that the pineapple has been drained. It’s okay if there’s still a little juice in it. Whisk together the liquid ingredients and set aside.
Add the chunks of butter to the dry flour mixture gradually. If using a stand mixer, set the mixer to medium and gradually add the butter pieces, a little at a time. Add a few chunks of butter at a time, mixing on medium speed in between additions if you’re using a hand mixer.
After adding all of the butter to the dry ingredients, process it on medium-high speed until it takes on the texture of coarse crumbs or sand. (If the butter is overly warm or is blended for an extended period of time, it will solidify into a paste and affect the finished cake.)
Mix the dry mixture thoroughly on medium speed after adding half of the liquid mixture.
Using medium speed, add the second half of the liquid mixture and mix until thoroughly blended.
After scraping down the bowl’s sides, mix for only ten more seconds. The cake will get dense if you continue to mix for too long at this point.
Fill the pan with batter, and bake for 55 to 60 minutes at 325 degrees Fahrenheit.
When a toothpick inserted into the top comes out clean or with a few moist crumbs but no uncooked batter, the cake is done.
Before applying the glaze, place the baked cake onto a cooling rack and let it cool in the pan for about 20 minutes. After that, remove the cake from the pan and let it cool fully on the rack.
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Tips
Your pineapple pound cake can be kept in the fridge for up to seven days or on the countertop for three to four days when stored in an airtight container.
This pound cake freezes well for up to three months. Do not add the glaze if you intend to freeze it; save it for serving time.
After the cake has completely cooled, wrap it in aluminium foil and then plastic wrap or Press N Seal. Before putting the cake in the freezer, place it in a sizable airtight container or an extra-large zip-top bag.
Thaw in the refrigerator overnight or at room temperature without opening the package.
Nutrition
- Calories:Â 595kcal
- Carbohydrates:Â 80g
- Protein:Â 6g
- Fat:Â 30g
- Saturated Fat:Â 15g
- Â Polyunsaturated Fat:Â 5g
- Monounsaturated Fat:Â 7g
- Trans Fat:Â 1g
- Cholesterol:Â 98mg
- Â Sodium:Â 128mg
- Potassium:Â 206mg
- Â Fiber:Â 2g
- Sugar: 59g
- Â Vitamin A:Â 787IU
- Â Vitamin C:Â 3mg
- Calcium:Â 77mg
- Â Iron:Â 2mg
