A moist and dense pineapple pound cake topped with a sweet pineapple vanilla glaze. This soft cake has a perfect crumb, making it ideal for breakfast, dessert, or a snack.
What is Pineapple Pound Cake Recipe
Savor the goodness of a homemade pineapple pound cake recipe, a delightful creation that marries a rich, buttery taste with a subtle pineapple flavor. The pound cake stays light and fluffy, but it becomes wonderfully moist thanks to the addition of sour cream, making it a delightful treat for summer.
This pound cake is surprisingly easy to make, with the twist of crushed pineapple adding a flavorful touch. Covered with a cream cheese glaze featuring a hint of pineapple, this cake breaks away from the dryness of typical pound cakes, offering a rich, super-moist sensation.
Enhanced with the tropical flavor of pineapple and the softness of buttermilk, this homemade classic showcases a buttery, dense yet tender texture, making it a sought-after treat that disappears quickly at potlucks. This dense, refreshing cake, adorned with pineapple bits, is versatile enough for any time of day, whether paired with fresh fruit for brunch or enjoyed with morning coffee.
Found in the Southern Living Homemaker’s Cake Cookbook, this super moist pineapple pound cake recipe might not have caught attention at first, but its moist and delightful qualities have turned it into a standout, ideal for sharing with friends or enjoying by yourself.
Ingredients for Pineapple Pound Cake Recipe
For the Cake
- 1/2 cup shortening
- 1 cup unsalted butter
- 1 3/4 cups granulated sugar
- 6 large eggs
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup crushed pineapple with juice
For the Glaze
- 1/4 cup unsalted butter
- 1 1/2 cups confectioners’ sugar
- 1 cup crushed pineapple, drained
Optional Pineapple Simple Syrup
- Equal parts reserved pineapple juice and white sugar
How To Make Pineapple Pound Cake Recipe
Step 1: Preparation
Preheat your oven to 325°F. Grease and flour a 10-inch tube pan. Sift together the flour and baking powder, then set it aside.
Step 2: Creaming the Mixture
In a large bowl, cream together the shortening, unsalted butter, and sugar until light and fluffy. Add the eggs one by one, ensuring thorough beating after each addition. Blend the vanilla into the mixture.
Step 3: Adding Dry and Wet Ingredients
While mixing on low speed, alternately add the flour mixture and milk to the butter, sugar, and egg mixture. Begin and end with the dry ingredients. Mix just until incorporated. Stir in the crushed pineapple.
Step 4: Baking
Pour the batter into the prepared tube pan. Place it in a cold oven, then turn the oven to 325°F. Bake for 50 minutes or until the top springs back when touched. Allow it to stand for 10 minutes before carefully removing it from the pan.
Step 5: Optional Pineapple Simple Syrup
For an extra boost of pineapple flavor, consider brushing the freshly baked cake with a pineapple simple syrup made from equal parts reserved pineapple juice and white sugar.
Step 6: Making the Glaze
In a small saucepan, combine the 1/4 cup unsalted butter, confectioners’ sugar, and drained crushed pineapple. Heat and stir until melted. Pour the glaze over the cake as soon as it comes out of the pan.
Step 7: Optional White Glaze
For an extra touch, you can prepare a simple white glaze by combining confectioners’ sugar, pineapple juice, vanilla extract, and a pinch of salt. Spoon it over the cooled cake or use a piping bag for more control.
Step 8: Enjoy
Let the cake cool and enjoy this rich, dense, and tropical pineapple pound cake. Perfect for breakfast, brunch, or dessert.
What makes this Easy Pineapple Pound Cake Recipe Truly Special?
We make this best Pineapple Pound Cake Recipe special for several reasons:
- The combination of crushed pineapple and a buttery pound cake results in a rich, indulgent flavor that’s both satisfying and delicious.
- The addition of pineapple adds a tropical twist to the classic pound cake, making it a refreshing and unique treat.
- The careful balance of ingredients, including eggs, shortening, and sour cream, contributes to a moist and dense texture that’s characteristic of a perfect pound cake.
- This cake is versatile and suitable for various occasions. Whether it’s breakfast, brunch, or dessert, the Pineapple Pound Cake is a delightful choice.
- With simple ingredients and clear step-by-step instructions, this recipe is easy to follow, making it accessible for both experienced bakers and those new to baking.
- The option to include both the pineapple glaze and a simple white glaze allows for customization and an extra layer of sweetness.
- The tropical flavors and moist texture make this cake particularly enjoyable during the warmer months, adding a bit of sunshine to any gathering.
“The best old fashioned Pineapple Pound Cake is a delightful and flavorful dessert that’s simple to prepare, introducing a hint of tropical joy into every occasion.”
Equipment Used for Pineapple Pound Cake Recipe
- Oven
- Bundt Pan or Tube Pan
- Mixing Bowls
- Measuring Cups and Spoons
- Stand Mixer or Hand Mixer
- Spatula or Wooden Spoon
- Whisk
- Saucepan
- Silicone Brush
- Cooling Rack
Storing, Freezing, and Thawing Instructions
- Storing Your Pineapple Pound Cake: Keep your Pineapple Pound Cake fresh by storing it in an airtight container at room temperature for a few days. If you prefer refrigeration, tightly wrap it in plastic or foil to maintain its delightful moisture.
- Freezing Your Pineapple Pound Cake: For longer preservation, freeze slices or the whole cake. Wrap it carefully with layers of plastic wrap and aluminum foil. Don’t forget to label it with the date for up to three months of frozen goodness.
- Thawing Your Pineapple Pound Cake: When you’re ready to taste, defrost your frozen Pineapple Pound Cake in the refrigerator or at room temperature for a few hours. Rediscover the scrumptious taste as if it were freshly baked.
Bonus Tips for Perfecting Your Pineapple Pound Cake Recipe
- Quality Containers: Invest in airtight, freezer-safe containers to protect your Pineapple Pound Cake from freezer burn and preserve its original taste.
- Labeling: Clearly label your cake or slices with the date of freezing to keep track of freshness.
- Avoid Odors: Ensure your Pineapple Pound Cake is stored away from strong-smelling foods in the refrigerator or freezer to prevent flavor absorption.
- Let the Pineapple Soak: Be sure to give the dried pineapple enough time to absorb the orange juice or rum. This helps plump the fruit and adds an extra layer of flavor. Don’t rush the process.
FAQ’s about Pineapple Pound Cake Recipe
Can I use fresh pineapple?
- Absolutely! While the recipe suggests canned crushed pineapple, feel free to substitute it with fresh pineapple finely chopped into small pieces. Ensure to capture the pineapple juice for that extra burst of flavor.
Does the cake taste strongly of pineapple?
- Yes, indeed! The cake boasts a rich, tropical pineapple flavor, thanks to the inclusion of crushed pineapple in the batter and a delightful pineapple glaze.
Can I make this a pineapple Bundt cake?
- In fact, this Pineapple Pound Cake is designed for a Bundt cake pan. Follow the simple instructions, pour the batter into a prepared Bundt pan, and bake your way to a beautifully shaped cake.
Does the cake freeze well?
- Freeze slices in an airtight container for up to three months. Thaw overnight in the refrigerator for a delightful treat anytime.
How do I ensure the cake doesn’t stick to the pan?
- To guarantee a seamless release, generously grease and flour the pan. Think about using a non-stick baking spray for added convenience. This step ensures your pineapple pound cake emerges effortlessly, preserving its perfect shape and texture.
More Delicious Cake Recipes
- Pineapple Dump Cake Recipe
- Italian Hangover Cake Recipe
- Dungeness Crab Cake Recipe
- Lloyds Carrot Cake Recipe
- Hummingbird Cake Recipe
If you enjoy this simple Pineapple Pound Cake recipe, kindly share your feedback by rating the recipe and leaving a comment below. Your feedback helps others decide whether to bake this delightful cake. Don’t miss tagging me on Instagram, Facebook, Pinterest, and Twitter with the username acrispycookies, so I can’t wait to witness your delicious baking creations.
Happy Baking! 🍰😊
Best Pineapple Pound Cake Recipe Simple and Moist
Equipment
- Oven
- Bundt Pan or Tube Pan
- Mixing bowls
- Measuring cups and spoons
- Stand Mixer or Hand Mixer
- Spatula or Wooden Spoon
- Whisk
- Saucepan
- Silicone Brush
- cooling rack
Ingredients
For the Cake:
- ½ cup shortening
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 6 large eggs
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¾ cup crushed pineapple with juice
For the Glaze:
- ¼ cup unsalted butter
- 1 ½ cups confectioners' sugar
- 1 cup crushed pineapple drained
Optional Pineapple Simple Syrup:
- Equal parts reserved pineapple juice and white sugar
Instructions
Step 1: Preparation:
- Preheat your oven to 325°F. Grease and flour a 10-inch tube pan. Sift together the flour and baking powder, then set it aside.
Step 2: Creaming the Mixture:
- In a large bowl, cream together the shortening, unsalted butter, and sugar until light and fluffy. Add the eggs one by one, ensuring thorough beating after each addition. Blend the vanilla into the mixture.
Step 3: Adding Dry and Wet Ingredients:
- While mixing on low speed, alternately add the flour mixture and milk to the butter, sugar, and egg mixture. Begin and end with the dry ingredients. Mix just until incorporated. Stir in the crushed pineapple.
Step 4: Baking:
- Pour the batter into the prepared tube pan. Place it in a cold oven, then turn the oven to 325°F. Bake for 50 minutes or until the top springs back when touched. Allow it to stand for 10 minutes before carefully removing it from the pan.
Step 5: Optional Pineapple Simple Syrup:
- For an extra boost of pineapple flavor, consider brushing the freshly baked cake with a pineapple simple syrup made from equal parts reserved pineapple juice and white sugar.
Step 6: Making the Glaze:
- In a small saucepan, combine the 1/4 cup unsalted butter, confectioners' sugar, and drained crushed pineapple. Heat and stir until melted. Pour the glaze over the cake as soon as it comes out of the pan.
Step 7: Optional White Glaze:
- For an extra touch, you can prepare a simple white glaze by combining confectioners' sugar, pineapple juice, vanilla extract, and a pinch of salt. Spoon it over the cooled cake or use a piping bag for more control.
Step 8: Enjoy:
- Let the cake cool and enjoy this rich, dense, and tropical pineapple pound cake. Perfect for breakfast, brunch, or dessert.