About This Recipe
Pineapple Pound Cake is a dense, moist dessert combining traditional pound cake ingredients with crushed pineapple and pineapple juice. The recipe requires baking in a standard loaf or Bundt pan.
Why You’ll Love This Recipe
Features tropical pineapple flavor in classic pound cake form
Dense, moist texture from added fruit and juice
Uses common pantry ingredients
Suitable for potlucks, celebrations, or everyday desserts
Ingredients
1 cup (226g) unsalted butter, room temperature
2 cups (400g) granulated sugar
4 large eggs, room temperature
3 cups (360g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup (240ml) crushed pineapple, drained
¼ cup (60ml) pineapple juice (reserved from drained pineapple)
Step by Step Instructions
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or 9×5-inch loaf pan.
Drain crushed pineapple, reserving ¼ cup juice. Set both aside.
In medium bowl, whisk together flour, baking powder, and salt.
In large bowl, cream butter and sugar until light and fluffy (3-4 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla.
Alternately add flour mixture and reserved pineapple juice to butter mixture, beginning and ending with flour mixture. Mix until just combined.
Fold drained crushed pineapple into batter until evenly distributed.
Pour batter into prepared pan. Smooth top with spatula.
Bake 60-75 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 15 minutes before transferring to wire rack to cool completely.
FAQ
Can I use fresh pineapple?
Canned crushed pineapple is recommended for consistent moisture and texture.
Why did my cake sink?
Ensure baking powder is fresh and avoid opening oven during first 45 minutes of baking.
Can I add other fruits?
Maraschino cherries or shredded coconut can be added with the pineapple.
You Must Know
Thoroughly drain pineapple to prevent soggy texture
Room temperature ingredients ensure proper emulsification
Do not overmix batter after adding flour
Storage Tips
Store covered at room temperature for 3-4 days
Freeze whole or sliced cakes wrapped in plastic for up to 3 months
Thaw frozen cake at room temperature before serving
Enjoy!