Pineapple Pound Cake Recipe: 7 Irresistible Reasons You’ll Love This

Hello, dear friends! 🍰

I’m thrilled to share with you a cherished family favorite: the Pineapple Pound Cake. This delightful dessert combines the rich, buttery texture of traditional pound cake with the tropical sweetness of pineapple, all topped with a luscious vanilla glaze. It’s a recipe that’s been passed down through generations, bringing smiles and sweet moments to our family gatherings.

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📝 Overview of the Pineapple Pound Cake Recipe

What Is Pineapple Pound Cake?

Pineapple Pound Cake is a moist, dense cake infused with crushed pineapple, giving it a unique tropical twist. It’s perfect for special occasions, holidays, or simply when you crave a slice of something sweet and comforting.

Why You’ll Love It

• Rich Flavor: The combination of butter, sugar, and pineapple creates a delightful taste.
• Moist Texture: The crushed pineapple ensures every bite is tender and moist.
• Versatile: Enjoy it plain, with glaze, or even a scoop of vanilla ice cream.

Taste & Texture

Expect a buttery, sweet flavor with hints of tropical pineapple. The texture is dense yet soft, making it a satisfying treat.

Health/Nutritional Benefits

While it’s an indulgent dessert, using real fruit adds a touch of natural sweetness and nutrients.

🛒 Ingredients

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For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup crushed pineapple (drained, reserve 2–3 tbsp juice)

For the Glaze (optional but recommended):

• 1 cup powdered sugar
• 2–3 tbsp reserved pineapple juice
• ½ tsp vanilla extract

🧰 Tools Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• 10-inch bundt or tube pan
• Cooling rack

🔄 Suggested Substitutions & Additions

• Almond Extract: If unavailable, increase vanilla extract to 1½ tsp.
• Glaze: For a tangy twist, add a splash of lemon juice to the glaze.
• Add-ins: Chopped nuts or shredded coconut can be folded into the batter for added texture.

👩‍🍳 How to Make Pineapple Pound Cake

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1. Preheat Oven: Set your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
2. Cream Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
3. Add Eggs & Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla and almond extracts.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix Dry & Wet Ingredients: Gradually add the dry mixture to the butter mixture, mixing until just combined.
6. Add Pineapple: Fold in the drained crushed pineapple.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze: In a bowl, whisk together powdered sugar, reserved pineapple juice, and vanilla extract until smooth.
10. Glaze the Cake: Once the cake is completely cooled, drizzle the glaze over the top.

🍽️ What to Serve with Pineapple Pound Cake

• Beverages: Pair with a cup of coffee, tea, or a glass of cold milk.
• Toppings: Serve with whipped cream, vanilla ice cream, or fresh fruit.
• Occasions: Perfect for brunches, potlucks, or as a holiday dessert.

💡 Tips for Making It Perfect

• Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smoother batter.
• Don’t Overmix: Mix until ingredients are just combined to avoid a dense cake.
• Drain Pineapple Well: Excess juice can alter the batter’s consistency.
• Cooling: Allow the cake to cool completely before glazing to prevent the glaze from melting.

🧊 Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to a week.
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.

🌍 General Information

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Pound cakes have a rich history, originating in Europe and gaining popularity in the Southern United States. The addition of pineapple brings a tropical flair, making this version a delightful fusion of traditions.

❓ Frequently Asked Questions

Q: Can I use fresh pineapple instead of canned?
A: Yes, but ensure it’s finely crushed and well-drained.

Q: What if I don’t have a bundt pan?
A: A standard loaf pan can be used, but adjust baking time accordingly.

Q: Can I make this cake ahead of time?
A: Absolutely! It’s even more flavorful the next day.

📝 Conclusion

This Pineapple Pound Cake is a delightful blend of rich, buttery cake and tropical pineapple flavor. Whether you’re serving it at a family gathering or enjoying a slice with your morning coffee, it’s sure to bring joy to your table.

If you enjoyed this recipe, you might also like our Lemon Pound Cake or Coconut Bundt Cake.

📸 Interactive Elements

We’d love to see your creations! Share your Pineapple Pound Cake photos on Pinterest and tag us @poulefrecipe. Leave a comment below to let us know how it turned out!

🧾 Nutritional Information

Nutrient	Amount per Serving
Calories	450 kcal
Carbohydrates	60 g
Protein	5 g
Fat	20 g
Saturated Fat	12 g
Fiber	1 g
Sugar	40 g
Sodium	200 mg

Note: Nutritional values are approximate and may vary based on specific ingredients used.

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