Pineapple Pound Cake

why make this recipe

This Pineapple Pound Cake is moist, sweet, and easy. It uses simple ingredients you likely have at home. You can serve it for a family dessert, a potluck, or a tea time treat. The pineapple adds a bright, fresh taste that lifts the classic pound cake.

introduction

This recipe makes a dense, tender pound cake with real pineapple and a hint of pineapple juice. It uses butter, eggs, sour cream, and a little vanilla for a rich texture. If you like other pound cakes, you might enjoy trying a seasonal twist like Pumpkin Pound Cake for fall. The steps are simple and clear for any cook.

how to make Pineapple Pound Cake

Mix the butter and sugar until light. Add eggs one at a time. Stir in sour cream, crushed pineapple, vanilla, and pineapple juice. Add the dry mix slowly and stir just until it comes together. Pour the batter into a prepared pan and bake until a toothpick comes out clean. Let it cool a little, then remove and cool fully on a rack.

Ingredients :

• 1 cup Pineapple
• 4 large Eggs
• 2 cups All-purpose flour
• 1 tsp Baking powder
• 2 cups Granulated sugar
• 1/2 tsp Salt
• 1 tsp Vanilla extract
• 1/4 cup Pineapple juice
• 1 cup Unsalted butter
• 1/2 cup Sour cream

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour a pound cake pan.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream, pineapple, vanillin extract, and pineapple juice until well combined.
5. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

how to serve Pineapple Pound Cake

Slice the cake and serve plain or with a dusting of powdered sugar. For a richer treat, add whipped cream or a scoop of vanilla ice cream. You can also pair it with a light fruit salad. If you like ice cream cake ideas, see a fun example like Chipwich Ice Cream Cake Smitten Kitchen for serving inspiration.

how to store Pineapple Pound Cake

Wrap the cooled cake tightly with plastic wrap or keep it in an airtight container. Store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can freeze slices up to 2 months; thaw in the fridge or at room temperature.

tips to make Pineapple Pound Cake

• Use room temperature eggs and butter for better mixing.
• Drain fresh or canned pineapple well to avoid extra moisture.
• Do not overmix after adding flour; mix just until combined.
• Check the cake at 60 minutes; oven times vary.
• Let the cake cool slightly before removing from the pan to keep its shape.

variation (if any)

• Add chopped toasted nuts for crunch.
• Fold in 1/2 cup shredded coconut for a tropical twist.
• Make a glaze with cream cheese or simple powdered sugar and pineapple juice.
• Use crushed pineapple or small pineapple chunks depending on texture you want.

FAQs

Q: Can I use canned crushed pineapple?
A: Yes. Drain it well before adding to keep the batter from getting too wet.

Q: Can I reduce the sugar?
A: You can lower sugar by a little, but the texture may change. Try reducing by 1/4 cup first.

Q: Do I need sour cream?
A: Sour cream adds moisture and tang. You can substitute plain yogurt in the same amount.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. It should come out clean or with a few dry crumbs.

Q: Can I make this in loaf pans instead of a pound cake pan?
A: Yes. Bake time will change; check for doneness earlier and adjust time as needed.

Conclusion

If you want a similar tested version or ideas for a cream cheese glaze, see this Southern Pineapple Pound Cake for more tips and a glaze idea: Southern Pineapple Pound Cake – melissassouthernstylekitchen.com.

Pineapple Pound Cake

A moist and sweet pound cake featuring real pineapple and a hint of pineapple juice, perfect for family desserts or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup Pineapple, crushed and drained Use fresh or canned, well-drained.
• 4 large Eggs Bring to room temperature for better mixing.
• 1 cup Unsalted butter Bring to room temperature for better mixing.
• 1/2 cup Sour cream Can substitute with plain yogurt.
• 1 tsp Vanilla extract
• 1/4 cup Pineapple juice

Dry Ingredients

• 2 cups All-purpose flour
• 2 cups Granulated sugar Can reduce sugar by 1/4 cup.
• 1 tsp Baking powder
• 1/2 tsp Salt

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour a pound cake pan.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream, crushed pineapple, vanilla extract, and pineapple juice until well combined.
5. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Baking

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For richer serving options, add whipped cream or a scoop of vanilla ice cream. Store wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.