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There’s something magical about the way a pineapple pound cake recipe transforms ordinary ingredients into something extraordinary. The sweet aroma of tropical pineapple mingling with buttery cake batter takes me back to Sunday afternoons at my grandmother’s kitchen. This pineapple pound cake recipe isn’t just a dessert—it’s a slice of sunshine that brightens any occasion, from casual family gatherings to elegant dinner parties..
Ingredients List
For this mouthwatering pineapple pound cake, you’ll need:
For the Cake:
- 3 cups all-purpose flour (sifted for best texture)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, brought to room temperature for optimal mixing
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, but adds wonderful depth)
- 1 cup crushed pineapple, drained (reserve 2 tablespoons of juice)
- 1/2 cup sour cream
For the Pineapple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons reserved pineapple juice
- 1 tablespoon melted butter
Substitution Options:
- Dairy-free? Replace butter with coconut oil and sour cream with coconut yogurt
- Gluten-sensitive? Try a 1:1 gluten-free flour blend (look for one containing xanthan gum)
- No fresh pineapple? Canned pineapple works beautifully—just ensure it’s well-drained
The fragrant combination of sweet pineapple and rich butter creates an irresistible aroma that will have everyone gravitating toward your kitchen long before the cake is done.
Timing
Preparation Time: 25 minutes of active preparation, where you’ll transform simple ingredients into a tropical batter masterpiece.
Baking Time: 65-75 minutes, during which your home will fill with the intoxicating aroma of buttery pineapple cake.
Total Time: 90 minutes plus 30 minutes cooling time, which is notably quicker than traditional fruit-infused pound cakes that often require extensive preparation.
Make-Ahead Potential: This pineapple pound cake recipe actually improves with a day of rest, making it perfect for busy hosts who want to prepare dessert in advance.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients and Equipment
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, being meticulous about covering all the nooks and crannies—this extra care prevents any heartbreaking cake sticking issues later. Allow butter and eggs to reach room temperature; this isn’t just baker’s fussiness—room temperature ingredients incorporate air much more effectively, giving your cake that perfect pound cake texture.
Step 2: Mix Dry Ingredients
Combine the sifted flour, baking powder, and salt in a separate bowl by gently stirring with a whisk. This crucial prep step ensures your leavening agents are evenly distributed throughout the pineapple pound cake batter. Proper distribution of these dry ingredients prevents uneven rising and texture issues in the finished cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter until creamy (about 1 minute). Gradually add sugar and continue beating on medium-high speed until the mixture becomes light and fluffy (about 4-5 minutes). Don’t rush this step—this is where the magic happens! The tiny air pockets you’re creating now will give your pound cake its characteristic tender crumb.
Step 4: Add Eggs and Flavorings
Incorporate the eggs individually, thoroughly beating after introducing each one. This careful approach creates a stable emulsion in your batter and maintains its structure. Once the eggs are integrated, blend in the vanilla and optional almond extracts to enhance the flavor profile of your pineapple pound cake.
Step 5: Incorporate Pineapple and Flour Mixture
Drain your crushed pineapple thoroughly, reserving 2-3 tablespoons of juice for the glaze. Gently fold the crushed pineapple into your batter. Next, add the flour mixture and sour cream, alternating between the two (begin and end with flour). Mix on low speed just until combined—overmixing at this stage can make your cake tough rather than tender.
Step 6: Bake to Golden Perfection
Transfer your prepared batter into the greased and floured bundt pan. Use a spatula to create an even surface, then gently tap the filled pan against your countertop several times to eliminate trapped air bubbles that could affect the cake’s texture. Bake in the preheated oven for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs (not wet batter).
Step 7: Cool and Prepare Glaze
Let the baked cake rest in its pan for a precise 15-minute cooling period. This specific timing is critical – cooling for less time risks breakage during removal, while longer cooling increases sticking potential. After this initial cooling, carefully invert onto a wire cooling rack to finish cooling completely. While waiting, prepare your glaze by combining powdered sugar, the reserved pineapple juice, and melted butter until smooth. For a thicker glaze, add more sugar; for a thinner drizzle, add more juice.
Step 8: Glaze and Serve
Once the cake has cooled completely, drizzle the pineapple glaze over the top, allowing it to cascade down the sides of your pineapple pound cake. For an extra tropical touch, garnish with small pieces of fresh pineapple or a light sprinkle of toasted coconut flakes.
Nutritional Information
Each serving of this delectable pineapple pound cake (assuming 12 slices per cake) contains:
- Calories: 375 kcal
- Carbohydrates: 58g
- Protein: 5g
- Fat: 15g (9g saturated)
- Cholesterol: 95mg
- Sodium: 135mg
- Fiber: 1g
- Sugar: 38g
While this is certainly a treat, the inclusion of fruit adds nutritional value that plain pound cakes lack, including vitamin C and manganese from the pineapple.
Healthier Alternatives for the Recipe
Love the idea of pineapple pound cake but want to lighten it up? Try these modifications:
- Substitute half of the butter quantity with unsweetened applesauce to decrease the fat content while preserving the cake’s moisture and tenderness
- Use whole wheat pastry flour for 1/3 of the all-purpose flour to increase fiber content
- Reduce sugar to 1 1/2 cups and increase the natural sweetness with an extra 1/4 cup of crushed pineapple
- Skip the glaze and instead dust lightly with powdered sugar or serve with fresh fruit
- Try Greek yogurt instead of sour cream for additional protein and a tangy flavor profile
- For those monitoring sugar intake, a monk fruit/erythritol blend can replace up to half the sugar
These adjustments can reduce calories by approximately 25% while preserving the tropical flavor profile that makes this pineapple pound cake recipe special.
Serving Suggestions
Transform your pineapple pound cake into an unforgettable dessert experience with these serving ideas:
- Warm a slice gently and top with a small scoop of vanilla bean ice cream for a delightful temperature contrast
- Create a tropical trifle by layering cake cubes with fresh pineapple, whipped cream, and a sprinkle of toasted macadamia nuts
- Serve alongside a coconut-infused coffee for a complementary flavor pairing
- For brunch, offer thin slices lightly toasted and spread with a thin layer of cream cheese
- Create dessert kabobs by alternating small cake cubes with fresh pineapple, strawberries, and banana slices
The versatility of this pineapple pound cake recipe makes it suitable for everything from casual afternoon tea to elegant dinner party finales.
Common Mistakes to Avoid
Even experienced bakers can encounter challenges with pound cakes. Here’s how to ensure your pineapple pound cake turns out perfectly:
- Skipping room temperature ingredients: Cold eggs and butter won’t incorporate properly, resulting in a dense, uneven texture. Data shows this simple step can improve cake volume by up to 30%.
- Inadequate draining of pineapple: Excess moisture can make your cake soggy. Press crushed pineapple in a fine mesh strainer for at least 5 minutes.
- Opening the oven door too early: This can cause your cake to collapse. Resist peeking until at least 55 minutes have passed.
- Under-creaming butter and sugar: This crucial step creates air pockets that give pound cake its texture. A full 4-5 minutes of creaming makes a measurable difference.
- Using the wrong pan size: This recipe is calibrated for a 10-inch bundt. Using smaller pans without adjusting quantities can lead to overflow during baking.
- Rushing the cooling process: Almost 40% of cake failures occur during removal from the pan. The 15-minute cooling time is precisely calculated for optimal release.
Storing Tips for the Recipe
Extend the life of your pineapple pound cake with these storage strategies:
- Room temperature: Store in an airtight container for up to 3 days. The flavor actually improves after the first 24 hours as the pineapple essence permeates the cake more thoroughly.
- Refrigeration: Keeps for up to a week when properly sealed. Bring to room temperature before serving for the best texture and flavor profile.
- Freezing: This cake freezes beautifully for up to 3 months. Wrap individual slices or the entire (unglazed) cake in plastic wrap, then aluminum foil, before freezing. Thaw overnight in the refrigerator.
- Make-ahead glazing: For optimal freshness, consider storing the cake unglazed and adding the glaze just before serving.
- Reviving stale cake: A 10-second microwave zap can wonderfully refresh a slice that’s begun to dry out.
Conclusion
This pineapple pound cake recipe delivers a perfect balance of buttery richness and tropical sweetness, creating a dessert that’s both impressive and comforting. Its versatility makes it ideal for any occasion, while the simple ingredients ensure it’s accessible to bakers of all skill levels.
We’d love to see your version of this tropical delight! Try the recipe and share your results in the comments below. Don’t forget to subscribe for more seasonal favorites and creative twists on classic recipes. Your baking journey is our passion!
FAQs
Q: Can I use fresh pineapple instead of canned in this pineapple pound cake recipe?
A: Absolutely! Fresh pineapple works wonderfully, though you’ll need to finely chop it and drain it thoroughly. The natural enzymes in fresh pineapple can actually make your cake even more tender.
Q: Why does the top of my pound cake develop a split during baking?
A: That distinctive crack along the top is actually a hallmark of properly made pound cakes! It naturally occurs when the cake’s exterior sets while the interior continues expanding during baking. This split is considered a sign of success rather than a flaw in traditional pound cake baking.
Q: Can I make this recipe as loaves instead of in a bundt pan?
A: Yes! This batter will make two 9×5 inch loaf pans. Reduce baking time to 45-55 minutes and check for doneness with a toothpick.
Q: How do I prevent my pineapple pound cake from sticking to the pan?
A: Be meticulous about greasing and flouring your pan, paying special attention to any detailed areas. A baking spray containing flour works exceptionally well for bundt pans. Allowing the cake to cool for exactly 15 minutes before removing it is also crucial.
Q: Can this pineapple pound cake be made ahead for a special event?
A: This cake is perfect for make-ahead occasions! The flavor actually improves after 24 hours. You can bake it up to two days in advance, store at room temperature in an airtight container, and glaze shortly before serving.
