Pineapple Pound Cake Treat

This tropical pineapple pound cake brings sunshine to any gathering with its moist crumb and bright citrus flavor. The secret is using crushed pineapple right in the batter, which infuses every slice with subtle sweetness while keeping the texture incredibly tender.

I first made this cake for my mother's birthday since she adores anything pineapple. The look on her face when she tasted that first bite convinced me this recipe needed to be in my permanent collection.

Ingredients

• Unsalted butter: allows you to control the salt level and creates that classic pound cake texture
• Vegetable oil: works alongside butter to keep the cake moist for days after baking
• Granulated sugar: provides the right amount of sweetness while helping create that signature pound cake crust
• Room temperature eggs: incorporate better into the batter giving you a more uniform texture
• All purpose flour: creates the perfect structure without being too heavy
• Baking powder: provides just enough lift without compromising the dense pound cake texture
• Crushed pineapple: brings natural moisture and tropical flavor throughout the cake
• Sour cream: adds tenderness and a subtle tang that balances the sweetness
• Vanilla extract: enhances all the other flavors in the cake
• Pineapple extract: amplifies the tropical notes if you want a more pronounced pineapple flavor

Step-by-Step Instructions

Prepare Your Pan:

Thoroughly grease every crevice of your Bundt pan with butter or shortening then dust with flour. This careful preparation ensures your cake will release perfectly after baking without leaving any pieces behind.

Create The Base:

Beat the softened butter, oil and sugar together for a full five minutes until the mixture becomes notably lighter in both color and texture. This extended creaming process incorporates air into the batter which gives your cake the perfect density.

Add The Structure:

Incorporate eggs one at a time, allowing each to fully blend before adding the next. This patient approach prevents the batter from breaking and ensures each egg properly emulsifies into the fat mixture.

Prepare The Dry Ingredients:

Whisk the flour, baking powder and salt together thoroughly to ensure even distribution of leavening throughout the cake. Proper mixing at this stage prevents pockets of salt or baking powder in the finished cake.

Mix The Wet Ingredients:

Combine the slightly drained pineapple, sour cream, vanilla and pineapple extract until uniform. The pineapple should retain some juice but not be swimming in liquid which would make the batter too wet.

Build The Batter:

Alternate adding dry ingredients and wet ingredients to the butter mixture, starting and ending with flour. This method prevents overmixing and keeps the gluten development minimal for a tender cake.

Bake To Perfection:

Pour the batter into your prepared pan and bake for over an hour until a toothpick inserted comes out clean. The long, slow bake ensures the center cooks through while developing a beautiful golden crust.

Save This

The crushed pineapple is truly the star ingredient here. I discovered through multiple tests that slightly draining it gives the perfect moisture balance. Too wet and the cake becomes soggy, too dry and you lose that juicy pineapple flavor infusion throughout each bite.

Storage Solutions

This pound cake actually improves with time as the flavors meld and develop. Store it covered at room temperature for up to three days or refrigerate for up to a week. The tight crumb structure helps it maintain moisture better than many other cakes, which is why pound cakes have been beloved for generations.

Flavor Variations

While the classic pineapple version is spectacular, you can experiment with different additions. Fold in a cup of toasted coconut for a piña colada inspired twist. Add a tablespoon of rum to the glaze for an adult version. For a citrus boost, include a tablespoon of lemon or lime zest in the batter which brightens the pineapple flavor beautifully.

Serving Suggestions

While delicious on its own, this pound cake reaches new heights when served with accompaniments. Try topping warm slices with vanilla ice cream, or serve with freshly whipped cream and additional pineapple chunks. For brunch, lightly toast slices and spread with cream cheese for an indulgent treat.

Common Queries

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well. Just drain the crushed pineapple slightly to avoid excess moisture in the batter.

→ What is the best pan for this cake?

A Bundt or tube pan creates the ideal texture and shape, ensuring even baking and an impressive presentation.

→ How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

→ Can this cake be made ahead?

Yes, it stays fresh for several days when tightly wrapped. The flavors deepen after resting overnight.

→ What’s the secret to a moist crumb?

Blending butter, oil, sour cream, and pineapple locks in moisture, while gradual mixing yields a tender crumb.

→ Is the glaze necessary?

While optional, the pineapple glaze enhances the cake’s flavor and adds an appealing sheen and softness.