Description
Pineapple pound cake is a delightful dessert that combines the rich, dense texture of a traditional pound cake with the tropical sweetness of crushed pineapple. The cake has a soft and moist crumb that is complemented by the addition of pineapple, making it a perfect balance of flavors. This cake is typically served as a sweet treat for dessert or a snack, often paired with coffee or tea. The pineapple glaze that is sometimes added gives the cake an extra layer of flavor, making it even more irresistible.
Ingredients
Ingredients
- For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup crushed pineapple, drained (reserve the juice)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream or Greek yogurt
- 1 tablespoon pineapple juice (from the reserved juice)
- For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan or a loaf pan.
- Mix the Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 4-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla and almond extracts.
- Stir in the drained crushed pineapple and pineapple juice until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or Greek yogurt), starting and ending with the flour mixture. Mix until just combined.
- Bake the Cake:
- Pour the batter into the prepared bundt or loaf pan, spreading it evenly.
- Bake in the preheated oven for 60-70 minutes (for a bundt pan) or 50-60 minutes (for a loaf pan), or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Cool the Cake:
- Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
- Make the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Adjust the consistency by adding more juice or sugar as needed.
- Serve:
- Drizzle the glaze over the cooled cake, if using. Slice and enjoy!
Notes
This pineapple pound cake is wonderfully moist with a tropical twist that’s perfect for any season. Serve it warm or chilled, plain or with a dollop of whipped cream or a scoop of vanilla ice cream. For added flavor, drizzle with a simple pineapple glaze or dust with powdered sugar. It also keeps well—if there are any leftovers!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pineapple Pound Cake Recipe