Pineapple Pound Cake (Print Version)
Moist pound cake infused with pineapple and a sweet tropical glaze for a delightful treat.
# Ingredients:
Cake
01 -
3 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
2 1/2 cups granulated sugar
06 -
5 large eggs, room temperature
07 -
1 cup crushed pineapple, drained
08 -
1/2 cup pineapple juice
09 -
1/2 cup sour cream
10 -
2 teaspoons vanilla extract
11 -
1 teaspoon pineapple extract (optional)
Pineapple Glaze
12 -
1 1/2 cups powdered sugar
13 -
3 to 4 tablespoons pineapple juice
14 -
1/2 teaspoon vanilla extract
Optional Garnishes
15 -
Pineapple chunks
16 -
Toasted coconut flakes
17 -
Maraschino cherries
18 -
Powdered sugar
# Instructions:
01 -
Whisk together all-purpose flour, baking powder, and salt until evenly blended.
02 -
Beat softened unsalted butter and granulated sugar until light and fluffy.
03 -
Add eggs one at a time, mixing well after each addition until fully incorporated.
04 -
Alternate adding the dry ingredients with pineapple juice and sour cream, mixing on low speed until just combined. Fold in the drained crushed pineapple gently using a spatula to avoid overmixing, maintaining a soft crumb. The batter will be thick and fragrant with pineapple aroma.
05 -
Pour batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake at 175°C (350°F) for 75 to 90 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 to 20 minutes before inverting onto a wire rack. Cool completely before glazing.
06 -
Whisk together powdered sugar, pineapple juice, and vanilla extract until smooth, adding juice gradually to reach desired consistency.
07 -
Once the cake is fully cooled, drizzle the pineapple glaze over the top and garnish with pineapple chunks, toasted coconut flakes, maraschino cherries, or a light dusting of powdered sugar if desired.
# Notes:
01 -
Drain pineapple thoroughly to prevent excess moisture that could affect cake texture.
02 -
Use room-temperature ingredients to ensure smooth mixing and even baking.
03 -
Avoid overmixing after adding flour to maintain a tender crumb.
04 -
Check for doneness starting at 75 minutes to avoid overbaking.
05 -
Allow the cake to cool properly before removing from the pan to prevent breakage.