Pineapple Pound Cake

Pineapple Pound Cake is a moist, tender, and richly flavored cake that beautifully combines the buttery richness of a traditional pound cake with the tropical sweetness and subtle tang of fresh pineapple. This cake is perfect for any occasion—from afternoon tea to a festive dessert—and is sure to be a crowd-pleaser with its moist crumb and delightful pineapple aroma.

Preparation Time and Difficulty:

• Preparation Time: 20 minutes

• Cooking Time: 60 to 70 minutes

• Cooling Time: 20 minutes

• Total Time: Approximately 1 hour 40 minutes

• Difficulty Level: Moderate (requires careful mixing and baking techniques)

Ingredients:

Cake:

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon pure vanilla extract

• 1 cup crushed pineapple (fresh or canned, drained well)

• ½ cup sour cream

• ¼ cup pineapple juice (reserved from crushed pineapple or fresh)

Optional Glaze (for extra sweetness and shine):

• 1 cup powdered sugar

• 2-3 tablespoons pineapple juice or milk

• ½ teaspoon vanilla extract

Equipment Needed:

• Bundt pan or loaf pan (9×5 inch)

• Mixing bowls

• Electric mixer or stand mixer

• Measuring cups and spoons

• Spatula

• Cooling rack

Step-by-Step Instructions:

Step 1: Preheat and Prepare Pan

• Preheat your oven to 325°F (163°C).

• Grease your bundt or loaf pan generously with butter or non-stick spray.

• Lightly dust the pan with flour to ensure the cake releases easily after baking.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

• In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light, fluffy, and pale in color—about 4 to 5 minutes.

• This creaming step is crucial for a light texture.

Step 4: Add Eggs and Vanilla

• Add the eggs one at a time, beating well after each addition to fully incorporate them.

• Stir in the vanilla extract.

Step 5: Incorporate Pineapple and Sour Cream

• Mix in the crushed pineapple (make sure it’s well-drained to avoid soggy batter), sour cream, and pineapple juice.

• Blend until smooth.

Step 6: Combine Dry and Wet Ingredients

• Gradually add the dry ingredients to the wet ingredients in 3 additions, mixing on low speed after each addition.

• Be careful not to overmix; mix just until flour is incorporated. Overmixing can result in a dense cake.

Step 7: Pour Batter and Bake

• Pour the batter evenly into the prepared pan.

• Smooth the top with a spatula.

• Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

• Baking time may vary depending on your oven and the size of your pan.

Step 8: Cool the Cake

• Remove the cake from the oven and allow it to cool in the pan for about 15 minutes.

• Carefully invert the cake onto a cooling rack and let it cool completely before glazing or serving.

Step 9: Prepare Optional Glaze

• In a small bowl, whisk together powdered sugar, pineapple juice (or milk), and vanilla extract until smooth.

• Drizzle the glaze over the cooled cake for an extra touch of sweetness and shine.

Serving Suggestions:

• Serve plain or with a dollop of whipped cream.

• Pair with fresh pineapple slices or tropical fruits for a refreshing twist.

• Great accompaniment to a cup of coffee or afternoon tea.

Storage:

• Store the cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days.

• For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information (Approximate per slice, based on 12 slices):

Note: Nutrition values may vary based on exact ingredients and serving sizes.

Tips and Variations:

• Fresh vs. canned pineapple: Fresh pineapple offers a brighter flavor, but canned works well if well-drained. Use crushed or finely chopped pineapple for texture.

• Adding nuts: Fold in ½ cup chopped pecans or walnuts for added crunch.

• Coconut twist: Add ½ cup shredded coconut to the batter for tropical flair.

• Make it lighter: Substitute half the butter with Greek yogurt for a moist but lower-fat cake.

• Flavor boost: Add 1 teaspoon grated fresh ginger or pineapple zest for extra zing.

Why This Recipe Works:

This pineapple pound cake balances sweetness, moisture, and a buttery crumb perfectly. The sour cream adds tenderness and richness, while the pineapple juice and fruit keep the cake moist without making it soggy. The slow creaming of butter and sugar creates a light texture that’s still dense enough to satisfy pound cake lovers.