Pineapple Pound Cake

 

🍍 Pineapple Pound Cake Recipe – A Comprehensive Guide

Word Count: ~2000 words
Difficulty: Intermediate
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: ~2 hours (including cooling)
Yield: 12–16 slices

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🍰 Introduction

The pineapple pound cake is a tropical twist on the classic Southern-style pound cake, known for its dense, moist crumb and rich, buttery flavor. The addition of pineapple not only adds sweetness but also a touch of acidity that brightens the cake and makes it perfect for both summer gatherings and year-round enjoyment. Whether you’re serving it with tea, coffee, or a scoop of vanilla ice cream, this cake is sure to impress.

This guide will walk you through the process from start to finish and even help troubleshoot common issues. Let’s dive into the tropical world of pineapple pound cake!

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🍍 Ingredients

For the Cake:

• 3 cups (375 g) all-purpose flour – sifted for lighter texture

• 1 teaspoon baking powder – for slight lift (traditional pound cake has none, but pineapple benefits from it)

• ½ teaspoon baking soda – helps balance the acidity of pineapple

• ½ teaspoon salt – enhances overall flavor

• 1 cup (226 g) unsalted butter – room temperature

• ½ cup (120 ml) vegetable oil – adds moisture

• 2 ½ cups (500 g) granulated sugar – adjust based on pineapple sweetness

• 5 large eggs – room temperature

• 1 tablespoon pure vanilla extract – adds warmth and aroma

• 1 teaspoon almond extract (optional) – enhances the fruity notes

• 1 cup (240 ml) sour cream – makes the cake moist and rich

• 1 ½ cups (340 g) crushed pineapple, drained (reserve ¼ cup juice)

• ¼ cup pineapple juice (from the can or fresh)

For the Pineapple Glaze:

• 1 cup (120 g) powdered sugar

• 2–3 tablespoons pineapple juice

• 1 tablespoon melted butter (optional for richness)

• A pinch of salt

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🧂 Equipment Needed

• Stand mixer or electric hand mixer

• Two large mixing bowls

• Rubber spatula

• Measuring cups and spoons

• 10-inch bundt pan or tube pan (well-greased)

• Cooling rack

• Fine mesh sieve (for sifting flour and powdered sugar)

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👨‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prepare

• Preheat your oven to 325°F (165°C). A lower temperature ensures even baking and prevents burning the crust before the inside is done.

• Grease a 10-inch bundt or tube pan generously with butter or cooking spray. Dust lightly with flour to prevent sticking. Shake out any excess flour.

Step 2: Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

• Sifting is crucial for creating a lighter, more tender crumb in a dense pound cake.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, cream the butter and sugar together for 5–7 minutes until light, fluffy, and pale in color.

• Use medium-high speed on a stand mixer or hand mixer.

• Proper creaming incorporates air and is essential for cake structure.

Step 4: Add the Eggs

• Add the eggs one at a time, mixing well after each addition.

• Scrape down the sides of the bowl regularly to ensure everything is well incorporated.

• This step emulsifies the fat and eggs, creating a smooth batter.

Step 5: Add Extracts and Sour Cream

• Stir in vanilla and almond extracts.

• Add the sour cream and mix until fully combined.

• The batter may look slightly curdled at this point—that's normal due to the acidic sour cream.

Step 6: Incorporate Pineapple

• Add the drained crushed pineapple and ¼ cup pineapple juice.

• Mix until just combined. Don’t overmix, or the cake could become tough.

Step 7: Combine Dry and Wet Ingredients

• With the mixer on low speed, gradually add the flour mixture in three additions.

• Mix just until the flour disappears.

• Stop mixing immediately once incorporated—overmixing will result in a dense or gummy cake.

Step 8: Bake

• Pour the batter into the prepared pan and smooth the top.

• Tap the pan gently on the counter to remove air bubbles.

• Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean.

• If the top browns too quickly, tent it loosely with foil after 45 minutes.

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🕰️ Cooling

• Let the cake cool in the pan for 15–20 minutes.

• Run a knife gently around the edges, then invert onto a wire rack to cool completely (about 1 hour).

• Never glaze a warm cake—it will melt and slide off.

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🍍 Make the Glaze

Instructions:

1. In a small bowl, whisk together the powdered sugar, pineapple juice, and melted butter until smooth.

2. Adjust the consistency:

   • If too thick, add more juice ½ tsp at a time.

   • If too thin, add more sugar.

3. Drizzle over the completely cooled cake.

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🍽️ Serving Suggestions

• Room Temperature: Best flavor and texture.

• With Ice Cream: Vanilla, coconut, or mango pairs wonderfully.

• Topped with Fruit: Add fresh pineapple, mango, or berries.

• Toasted: Toast slices in a pan with butter and serve with whipped cream.

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🔄 Variations

1. Coconut Pineapple Pound Cake: Add 1 cup shredded sweetened coconut to the batter.

2. Rum-Soaked Pineapple Cake: Substitute 2 tablespoons of pineapple juice with dark rum.

3. Upside-Down Pound Cake: Pour batter over caramelized pineapple slices and bake.

4. Mini Bundt Cakes: Bake in mini bundt pans, reducing bake time to 25–30 minutes.

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⚠️ Troubleshooting & Tips

Problem 1: Cake is too dense

Solution:

• Ensure butter and sugar are creamed properly.

• Use fresh baking powder/soda.

• Don’t overmix once flour is added.

Problem 2: Cake is dry

Solution:

• Don’t overbake—check your oven temp with a thermometer.

• Make sure to use full-fat sour cream and not reduced fat.

• Pineapple should be moist but not soggy—drain lightly.

Problem 3: Cake stuck to pan

Solution:

• Grease and flour thoroughly.

• Let it cool 15–20 minutes before turning out.

Problem 4: Glaze melted off

Solution:

• Wait until the cake is completely cool.

• Make sure glaze is thick enough to cling.

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🧊 Storage & Make-Ahead

Short-Term:

• Store at room temperature in an airtight container for up to 4 days.

Long-Term:

• Wrap tightly in plastic and freeze for up to 3 months.

• To thaw, leave at room temperature overnight. Add glaze after thawing.

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🧪 Nutrition (Estimated Per Slice – 1 of 14)

• Calories: ~420

• Fat: 20g

• Carbohydrates: 55g

• Sugar: 38g

• Protein: 5g

• Fiber: 1g

(Note: Varies based on ingredients used and serving size)

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🌟 Expert Tips

• Room Temperature Ingredients: Cold eggs and butter won’t emulsify properly.

• Don’t Rush: Creaming takes time—be patient.

• Use Real Vanilla: Artificial extracts don’t deliver the same warmth.

• Rotate the Pan: Halfway through baking to ensure even browning.

• Let the Cake Rest: It tastes better the next day as flavors deepen.

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🎉 Occasion Ideas

Pineapple pound cake is wonderfully versatile:

• Summer BBQs

• Birthday Parties

• Brunch Tables

• Tropical-Themed Events

• Holiday Tables (add some nutmeg or cinnamon for winter warmth)

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❤️ Why You'll Love It

• Moist and buttery

• Bright, tropical flavor

• Great make-ahead dessert

• Kid-friendly and freezer-friendly

• Easily adapted to personal preferences

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📝 Final Thoughts

Baking a pineapple pound cake is more than just combining ingredients; it’s about crafting a balanced, moist, flavorful dessert that combines the rich tradition of pound cakes with the tropical sweetness of pineapple. Whether you're a seasoned baker or trying it for the first time, following these steps will lead you to a golden, fragrant cake that’s sure to become a family favorite.

As with all great recipes, feel free to adjust and make it your own. Add toasted coconut, try a brown butter glaze, or mix in some chopped pecans for crunch. The possibilities are endless, and the core recipe is strong enough to handle creativity.