Pineapple Pound Cake
Pineapple Pound Cake is a delicious dessert that combines the richness of traditional pound cake with the tropical sweetness of pineapple. It’s moist, flavorful, and perfect for any occasion—from casual family gatherings to celebrations. Serve it with a scoop of ice cream or a dollop of whipped cream for an extra special treat!
Why make this recipe?
This Pineapple Pound Cake is not only easy to make, but it also brings a touch of sunshine to your dessert table. The crushed pineapple adds a wonderful flavor and keeps the cake moist. Plus, it’s a great way to use leftover pineapple or add new flavors to your baking.
How to prepare Pineapple Pound Cake
Ingredients:
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🍚 2 cups granulated sugar
- 🥚 4 large eggs
- 🌾 3 cups all-purpose flour
- 🥄 1 teaspoon baking powder
- 🧂 1/2 teaspoon salt
- 🍍 1 cup crushed pineapple, drained
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the crushed pineapple. Mix until just combined.
- Pour the batter into the prepared loaf 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 about 10 minutes, then transfer to a wire rack to cool completely.
How to serve Pineapple Pound Cake
Serve this delightful cake slice by slice. You can enjoy it plain, lightly dusted with powdered sugar, or topped with whipped cream and fresh pineapple chunks for an irresistible treat.
How to store Pineapple Pound Cake
Store the Pineapple Pound Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for about 3 months. Just wrap it well in plastic wrap before freezing.
Tips for preparing Pineapple Pound Cake
- Ensure your butter is softened to room temperature for easier mixing.
- Do not skip draining the crushed pineapple; excess moisture can affect the cake’s texture.
- Use a toothpick to check for doneness; insert it into the center. If it comes out clean, the cake is ready!
Variations
Feel free to add coconut flakes or chopped nuts to the batter for extra flavor and texture. You can also substitute some of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I use fresh pineapple instead of crushed pineapple?
Yes, you can use fresh pineapple! Just make sure to finely chop it and drain any excess juice.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance; it tastes even better as it sits.
3. How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean, and the sides start to pull away from the pan slightly.
Enjoy baking and sharing this delicious Pineapple Pound Cake with friends and family! 🍰🍍