How to Make a Pineapple Pound Cake Recipe
The Pineapple Pound Cake recipe is a rich, buttery delight with a tropical twist, featuring a dense, moist crumb and a tasty cream cheese glaze.
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.
Notes
Nutrition Facts (Cake + Glaze, Per Serving):
Yield: 10 | Calories: 610kcal | Total Fat: 34g | Saturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 55mg | Total Carbohydrates: 72g | Dietary Fiber: 1g | Sugars: 52g | Protein: 6g
Please note that these values are based on the provided ingredients and their nutritional information. The actual nutritional content may vary depending on specific brands, quantities, and preparation methods.