A sweet pineapple vanilla icing adorns this incredibly dense and luscious pineapple pound cake. This tender pineapple cake is excellent for breakfast, dessert, or as a snack, and it has the ideal crumb.
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Why this recipe works
Just enough sweet tropical flavor elevates this pound cake of pineapple to balance the base’s deep, dense texture. A good pound cake should have a rich, moist, soft, and tender texture, and this recipe will give you just that! To elevate it even further, drizzle a delicate pineapple-vanilla glaze on top.
Since practically any type of cake may be prepared in a bundt pan, pound cakes are frequently baked in them. This pineapple fast bread looks better when baked in a bundt pan than when baked as a regular loaf. Now let’s get going!
Ingredients you will need
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
Glaze
2 Tablespoons unsalted butter melted
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 cup reserved pineapple juice
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Things You’ll Need
Stand mixer or hand mixer
Mixing bowls
9 inch bundt pan
Whisk
Wire cooling rack
Ingredient Info and Substitution Suggestions
PINEAPPLE – Drain the crushed pineapple before adding it to the cake batter, but it’s not necessary to really strain it; some of the juices can be added in. Reserve the drained pineapple juice to use in the glaze.
SHORTENING – Shortening has a higher melting point than butter, which provides and fluffier and moister cake. You can substitute a third stick of butter for the shortening if you wish.
EGGS – Be sure the eggs are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.
Pineapple Pound Cake Recipe
- Preheat oven to 325°F. Spray a 9-inch bundt cake pan with nonstick baking spray (the kind with flour) and set aside.
EXPERT TIP – I recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.
- In a medium-sized bowl, combine the flour and the baking powder. Set aside.
EXPERT TIP – Be sure to measure your flour using the scoop and sweep method. You never want to pack flour into a measuring cup. If you add too much flour, you’ll end up with a dry, crumbly cake.
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- Cream together butter, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
- Add eggs one at a time, beating on high speed for 30 seconds after each addition.
EXPERT TIP – Be sure the eggs are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.
- Rotate between adding the flour mixture and the buttermilk, mixing only a little between each addition.
- Add in the pineapple and vanilla extract and beat just until the pineapple is evenly distributed.
- Pour batter into the prepared bundt pan and bake for 75-85 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 30 minutes, then turn out onto a wire rack to cool completely.
EXPERT TIP – Because this cake is so dense and moist, it takes at least 75 minutes to cook. Test the center with a toothpick to make sure there is not still wet batter before removing from the oven.
- Whisk together the glaze ingredients until smooth. Drizzle over the top of the cooled cake.
Frequently Asked Questions & Expert Tips
How do I store pineapple pound cake?
Store your pineapple pound cake in an airtight container on the countertop for 3-4 days or in the refrigerator for up to 7 days.
Can I freeze pineapple pound cake?
Yes, you can freeze this pound cake for up to 3 months. If you plan on freezing, do not add the glaze, reserve that for when you are ready to serve. Wrap the fully cooled cake in plastic wrap or Press N Seal, followed by a layer of aluminum foil. Place the wrapped cake in a large air-tight container or in an extra large zip top bag before placing in the freezer. Thaw at room temperature without unwrapping, or in the refrigerator overnight.
Serving Suggestions
Though it will still taste fine without it, I highly recommend using our pineapple glaze to top your pineapple pound cake as it adds the perfect amount of sticky sweetness. Slice and serve at room temperature for breakfast, dessert, or as an accompaniment to a cup of coffee or tea. Have fun!
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