Pineapple Pound Cake
Pineapple Pound Cake is a delightful dessert that combines the richness of a classic pound cake with the tropical sweetness of pineapple. This easy-to-make cake is perfect for any occasion, whether it’s a family gathering, a holiday celebration, or just a sweet treat for yourself. Its moist texture and vibrant flavor will surely please anyone who takes a bite.
Why Make This Recipe
Making Pineapple Pound Cake is a great choice for several reasons. First, it uses simple ingredients that you likely already have in your kitchen. Second, it’s easy to prepare, even for those who may not have much baking experience. Finally, the unique flavor of pineapple adds a refreshing twist to the traditional pound cake, making it a standout dessert that everyone will love.
How to Make Pineapple Pound Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/4 cup pineapple juice
- 1/2 cup sour cream
Directions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Fold in crushed pineapple and pineapple juice gently.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How to Serve Pineapple Pound Cake
Pineapple Pound Cake can be served plain or topped with a dusting of powdered sugar. For a special touch, you can add whipped cream or a scoop of vanilla ice cream alongside a slice. Fresh fruit, such as berries, also pairs nicely to bring out the tropical flavors.
How to Store Pineapple Pound Cake
To store Pineapple Pound Cake, wrap it tightly in plastic wrap or foil and keep it at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, freeze the cake by wrapping it in plastic wrap and placing it in an airtight container for up to three months.
Tips to Make Pineapple Pound Cake
- Make sure your butter is at room temperature for easier creaming.
- Drain the crushed pineapple well to avoid adding too much moisture to the batter.
- Avoid overmixing once you add the flour mixture to keep the cake light and fluffy.
Variation
You can try adding chopped nuts, such as walnuts or pecans, for added texture and flavor. Additionally, a cream cheese frosting can elevate this cake and make it a more indulgent treat.
FAQs
Q: Can I use fresh pineapple instead of crushed canned pineapple?
A: Yes, you can use fresh pineapple, but make sure to crush it and drain the juice before adding it to the batter.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted in the center comes out clean, and the edges are pulling away from the sides of the pan.
Q: Can I make this recipe ahead of time?
A: Yes, you can bake the cake a day in advance. Just make sure to store it properly to keep it fresh.
