Pineapple Pound Cake Recipe
Pineapple Pound Cake Recipe
Table of Contents
Pineapple Pound Cake Recipe
Delight in the tropical flavors of our Pineapple Pound Cake Recipe! This moist, flavorful cake combines the rich texture of a traditional pound cake with the sweet, tangy taste of fresh pineapple. Perfect for summer gatherings, holiday celebrations, or simply as a comforting treat at home, this recipe is sure to impress your family and friends.
Description
Pineapple Pound Cake recipe is a delightful twist on the classic pound cake. Known for its dense and buttery texture, the traditional pound cake recipe is typically made with equal parts butter, sugar, eggs, and flour. In this variation, we introduce crushed pineapple, which adds moisture and a burst of flavor to the cake.
The inspiration for this recipe comes from the desire to capture the essence of tropical vacations and sunny days. Each slice reveals golden pineapple pieces nestled within the rich, buttery batter, making every bite a delightful experience. This cake is not only visually appealing but also incredibly delicious, offering a perfect balance of sweetness and acidity.
Imagine serving this Pineapple Pound Cake at your next family gathering or brunch. It pairs beautifully with whipped cream or vanilla ice cream and can be dressed up with a simple glaze for added flair. It’s also an excellent choice for potlucks and bake sales, as it travels well and remains fresh for days.
Nutritional Benefits
Pineapple is not just delicious; it’s also packed with vitamins, particularly vitamin C and manganese, which are essential for immune function and bone health. Incorporating pineapple into this cake not only enhances the flavor but also adds nutritional value.
Variations
Feel free to experiment with this Pineapple Pound Cake Recipe. You can add shredded coconut for a tropical twist or even mix in nuts like pecans or walnuts for added crunch. Additionally, consider using brown sugar instead of white for a deeper flavor profile.
Perfect Occasions
This pineapple pound cake recipe is versatile enough for any occasion—birthdays, holidays, or even a simple dessert to enjoy with your afternoon tea. No matter when you serve it, you’re sure to create lasting memories.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup sour cream
- Optional: powdered sugar for dusting or glaze
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10 inch bundt pan or two loaf pans.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
- Fold in Pineapple: Gently fold in the crushed pineapple, ensuring it is evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared pan(s). Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve and Enjoy: Dust with powdered sugar or drizzle with a simple glaze, if desired. Slice and serve at room temperature.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- For a more intense pineapple flavor, consider adding a tablespoon of pineapple juice to the batter.
- Store the cake in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
Elevate Your Dessert Game with This Pineapple Pound Cake Recipe
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple drained
- 1/2 cup sour cream
- Optional: powdered sugar for dusting or glaze
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10 inch bundt pan or two loaf pans.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
- Fold in Pineapple: Gently fold in the crushed pineapple, ensuring it is evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared pan(s). Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve and Enjoy: Dust with powdered sugar or drizzle with a simple glaze, if desired. Slice and serve at room temperature.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- For a more intense pineapple flavor, consider adding a tablespoon of pineapple juice to the batter.
- Store the cake in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
