Pineapple Pound Cake: A Tropical Twist on Classic Comfort

Photo byAngie Bright

Few desserts capture the balance of rich, buttery flavor and a tropical twist like Pineapple Pound Cake. This classic cake, with its dense yet moist texture, gets a fresh update thanks to the sweet and tangy addition of crushed pineapple. Perfect for any occasion, whether it's a casual weekend treat or the highlight of a family gathering, this dessert is sure to be a hit with everyone who takes a bite.

The Perfect Tropical Balance

Imagine a warm slice of buttery cake, its soft crumb infused with the subtle sweetness of pineapple. The pound cake, long a staple in American kitchens, gets a refreshing upgrade by adding this juicy fruit, making it the ideal dessert for those looking to take a classic recipe to the next level. The pineapple's tang pairs beautifully with the richness of the cake, while the glaze adds just the right amount of sweetness. Every forkful is a reminder of summer, no matter the season.

Pineapple Pound Cake Recipe

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1/2 cup shortening
• 2 3/4 cups granulated sugar
• 4 eggs, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1 cup crushed pineapple (1 - 8 ounce can, drained, juices reserved)
• 1 teaspoon vanilla extract

For the Glaze:

• 2 tablespoons unsalted butter, melted
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup reserved pineapple juice

Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (163°C). Prepare a 9-inch Bundt cake pan by spraying it with nonstick baking spray that includes flour, or you can grease and flour the pan manually.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour and baking powder. Set aside for later.
3. Cream the Butter, Shortening, and Sugar: Using a standing mixer or hand mixer, beat together the softened butter, shortening, and sugar until the mixture becomes light and fluffy, usually about 3 to 5 minutes.
4. Add Eggs: Crack the eggs in one at a time, beating each egg on high speed for 30 seconds before adding the next. Be careful not to overmix, as it can affect the cake's texture.
5. Combine Wet and Dry Ingredients: Gradually alternate between adding the flour mixture and the buttermilk into the butter mixture, starting and ending with the flour. Mix just until combined to keep the cake tender.
6. Add Pineapple and Vanilla: Stir in the crushed pineapple and vanilla extract, making sure the pineapple is evenly incorporated throughout the batter.
7. Bake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake the cake for 75-85 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached.
8. Cool the Cake: Let the cake rest in the pan for about 30 minutes before carefully turning it out onto a wire rack to cool completely.
9. Prepare the Glaze: In a small bowl, whisk together the melted butter, powdered sugar, vanilla extract, and the reserved pineapple juice until smooth. The glaze should be pourable but thick enough to cling to the cake.
10. Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top, letting it slowly drip down the sides. Serve immediately or store in an airtight container.

A Slice of Sweet Paradise

This Pineapple Pound Cake is not just a dessert—it's a taste of the tropics that you can enjoy anytime. The balance of rich butter and refreshing pineapple creates a perfect harmony of flavors. Whether served plain or with a scoop of vanilla ice cream, this cake is sure to bring a little sunshine to your table. The next time you're looking to impress family and friends, or simply indulge in something sweet and satisfying, give this Pineapple Pound Cake a try.

To explore the best ways to bake a Pineapple Pound Cake, several reputable sources provide detailed methods and insights into this delicious treat.

1. My Cake School highlights the importance of proper ingredient handling, like thoroughly draining crushed pineapple to achieve the right consistency. They emphasize how sour cream or buttermilk helps keep the cake moist, adding richness without thinning the batter​(My Cake School).
2. The Spruce Eats offers a traditional recipe that incorporates both crushed pineapple and its juice into the batter for a dual-layer pineapple flavor. Their method is unique because they advise starting with a cold oven, which allows for a gradual rise, ensuring a tender crumb​(The Spruce Eats).
3. Call Me PMc shares a variation that uses a simple two-step method, where all ingredients are added to the mixer in sequence. They focus on making sure ingredients like eggs are properly whisked beforehand to create a smooth batter. This method helps avoid overmixing, which can lead to a denser cake​(Call Me PMc).
4. I Scream for Buttercream provides additional tips, such as using the reverse creaming method to ensure a tender crumb by first coating the flour with butter. They also suggest substituting full-fat yogurt for sour cream if necessary but warn against adjusting the pineapple amount as it could affect the cake's rise​(I Scream for Buttercream).

These sources provide a comprehensive view of different techniques for baking Pineapple Pound Cake, ensuring you get the perfect balance of moist texture and tropical flavor.