Pineapple Pound Cake Recipe: The perfect amount of pineapple flavor permeates this tender, buttery Pineapple Pound Cake, making it incredibly indulgent!
This dish is perfect if you enjoy cakes with fruit or pineapple sweets. To guarantee that every piece of cake has bits of pineapple, crushed pineapple is mixed into the thick cake mixture.
Pineapple Pound Cake Recipe
Ingredients
- 3 sticks unsalted butter, softened (339g)
- 3 cups white sugar (600g)
- 5 large eggs, room temperature (if you are in a hurry, place in a bowl of warm water for 5 minutes)
- 3 cups all-purpose flour (not self-rising) (375g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt (3g)
- 1 cup sour cream (242g)
- 15.25-ounce can of crushed pineapple, well drained. Reserve the juice for glaze. We do this with a strainer/sifter over a bowl. (We use about 1½ cups crushed, drained pineapple in the batter.)
- 1 teaspoon vanilla extract (4g)
PINEAPPLE SIMPLE SYRUP GLAZE
- ⅓ cup reserved pineapple juice
- ⅓ cup sugar (100g)
SIMPLE WHITE GLAZE
- 2 cup powdered sugar, sifted
- 3–4 tablespoons of pineapple juice (reserved from the can). If adjust amount as needed for desired consistency, pinch of salt
- 1 teaspoon vanilla extract (4g)
Instructions
- Grease and flour a bundt pan and preheat the oven to 325 degrees Fahrenheit.
- To drain the pineapple, place a dish over a sieve or sifter and pour the crushed pineapple can into it. Squeeze the smashed pineapple with a fork to release its juice, which will drop into the bowl below. Keep the pineapple and juice separate.
- Put aside Mix the baking powder, salt, and all-purpose flour in a another bowl and set it aside for later use.
- Smoothly blend the butter using a stand mixer (with a paddle attachment) on medium speed. Add the sugar gradually and beat on medium speed for 3 to 5 minutes, or until light and fluffy.
- One by one, add the eggs, mixing to incorporate after each addition.
- Mix the sour cream, 1 ½ cups crushed pineapple (drained thoroughly), and vanilla essence in a small bowl or measuring cup.
- Add the flour mixture and sour cream combination to the butter, sugar, and egg mixture in turn, while beating on low speed. With the dry ingredients, start and finish. (I add the sour cream mixture twice and the flour mixture three times.). Stir just until combined.
- Bake for 60 to 70 minutes at 325 degrees. When the cake is almost done, check on it and modify the cooking time if necessary. It’s done when a toothpick or skewer pushed into it comes out clean or with only a few wet crumbs attached.
- There are about 8 to 8.5 cups of batter made from this recipe.
Also See
FOR THE SIMPLE SYRUP GLAZE PINEAPPLE
- Mix the granulated sugar or white sugar with the pineapple juice. Give it a minute in the microwave. The combination ought to be heated to a point where the sugar dissolves.
- After swirling the heated liquid, if sugar crystals are visible on the spoon, give it another few seconds in the microwave. If you’d like, you can use the burner to warm and dissolve the mixture.
- Apply the glaze to the cake’s top and sides using a pastry brush (we like to use a silicone pastry brush). There will be some left over. If necessary, you can use a few teaspoons for the white glaze recipe below.
Regarding the basic white glaze
- In a small bowl, combine confectioners sugar, pineapple juice, and a little amount of salt; whisk until smooth.
- Drizzle over the pound cake with the pineapple glaze that has cooled. (For extra control, I spooned my into a piping bag and cut off the tip.)
- A little extra powdered sugar can be added if the glaze is too thin. Add a small amount of milk or more juice if it’s too thick.
- Store this cake in an airtight jar at room temperature.
Notes
- This pineapple pound cake has been revised to eliminate the ¼ cup of pineapple juice from the cake batter.
- The pineapple adds moisture to an already moist cake, even if it is completely drained.
- Pineapple juice is still used in the glaze and simple syrup.