Pineapple Pound Cake Recipe : A sweet pineapple vanilla icing adorns this incredibly dense and luscious pineapple pound cake. This tender pineapple cake is excellent for breakfast, dessert, or as a snack, and it has the ideal crumb.
Why this recipe is effective
Just enough sweet tropical flavor elevates this pound cake of pineapple to balance the base’s deep, dense texture. A good pound cake should have a rich, moist, soft, and tender texture, and this recipe will give you just that! To elevate it even further, drizzle a delicate pineapple-vanilla glaze on top.
Since practically any type of cake may be prepared in a bundt pan, pound cakes are frequently baked in them. This pineapple fast bread looks better when baked in a bundt pan than when baked as a regular loaf. Now let’s get going.
Pineapple Pound Cake Recipe
Ingredients you’ll Require
- Get the printable version at the bottom of this post, which includes all the measurements, ingredients, and instructions.
Information on ingredients and ideas for substitutions
- PINEAPPLE: Before incorporating it into the cake mixture, drain the crushed pineapple; however, you don’t have to fully strain it; you can still incorporate some of the juices. Keep the pineapple juice that has been drained aside for the glaze.
- SHORTENING: Shortening makes cakes fluffier and more moisturizing than butter since it melts at a higher temperature. You can replace the shortening with a third stick of butter if you’d like.
- EGGS: To achieve more volume in your bundt cake, make sure the eggs are room temperature and thoroughly beaten before adding them to the mixture. More volume can be held by room temperature eggs than by cold ones.
The Recipe for Pineapple Pound Cake
- Turn the oven on to 325°F. Grease a 9-inch Bundt cake pan with flour-containing nonstick baking spray and keep it aside.
- EXPERT TIP: Instead of greasily coating and flouring the bundt pan, I suggest using a nonstick cooking spray that contains flour. Alternatively, you can coat the pan well with butter or shortening and then dust it with flour.
- Add the baking powder and flour to a medium-sized bowl. Put aside.
- EXPERT TIP: Make sure to use the scoop and sweep method when measuring your flour. Flour should never be packed into a measuring cup. An excessive amount of flour will result in a brittle, dry cake.
- Cream sugar, shortening, and butter together in a big mixing dish or the bowl of a standing mixer.
- Beat on high speed for 30 seconds after adding each egg, one at a time.
- EXPERT TIP: To achieve greater volume in your bundt cake, make sure the eggs are room temperature and beat them thoroughly before adding them to the mixture. More volume can be held by room temperature eggs than by cold ones.
- With minimal mixing in between, alternate between adding the flour mixture and the buttermilk.
- Mix in the pineapple and vanilla extract, beating just long enough to distribute the pineapple evenly.
- Fill the bundt pan with batter, and bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out slightly moistened. After 30 minutes of cooling, transfer to a wire rack to finish cooling.
- EXPERT TIP: It takes at least 75 minutes to cook this cake because it is so moist and dense. Before taking it out of the oven, use a toothpick to test the center to make sure there isn’t any more moist batter.
How should pineapple pound cake be stored?
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.
Also See :
Is pineapple pound cake freezer-friendly?
- 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 aluminum 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.
Guidelines
- Turn the oven on to 325°F. Put some flour-containing nonstick baking spray in a 9-inch bundt cake pan and set it aside.
- Instead of lubricating and flouring the bundt pan, we suggest using a nonstick cooking spray that contains flour.
- Alternatively, you can coat the pan thoroughly with butter or shortening and then dust it with flour.
- Add the baking powder and flour to a medium-sized bowl. Put aside.
- Cream sugar, shortening, and butter together in a big mixing dish or the bowl of a standing mixer.
- Beat on high speed for 30 seconds after adding each egg, one at a time.
- Avoid overbeating the eggs as this may lead to crumbly cake.
- Alternate between adding the buttermilk and the flour mixture.
Nourishment
- A serving of one slice contains 767 calories,
- 113 grams of carbohydrates,
- 7 grams of protein,
- 34 grams of fat,
- 17 grams of saturated fat,
- 4 grams of polyunsaturated fat,
- 10 grams of monounsaturated fat,
- 2 grams of trans fat,
- 122 mg of cholesterol,
- 43 mg of sodium,
- 167 mg of potassium,
- 1 gram of fiber,
- 83 grams of sugar,
- 764 IU of vitamin A,
- 3 mg of vitamin C,
- 58 mg of calcium, and
- 2 mg of iron.