Pineapple Pound Cake: A Slice of Paradise
As I just pulled this delightful pineapple pound cake out of the oven, my kitchen transformed into a Hawaiian paradise! With its dense, moist texture and a burst of refreshing flavor, this cake is a true indulgence.
The combination of buttery richness balanced by tangy pineapple makes each bite irresistibly refreshing. And let’s not forget the sweet vanilla glaze on top, raising the flavor to tropical heights. Trust me; this is one recipe you’ll want to repeat over and over again!
Why You’ll Love This Pineapple Pound Cake
Tropical Taste: This recipe takes the classic, butter-rich pound cake and transforms it into an island lover’s delight. With sweet, juicy pineapple, it’s anything but ordinary.
Heavenly Aroma: As it bakes, the intoxicating blend of vanilla, butter, and pineapple fills the air. The only downside? Everyone will be asking when it will be ready!
Moist & Dense: Thanks to the combination of sour cream and crushed pineapple, every slice is moist and dense—just how pound cake lovers prefer it.
Ingredients
- Crushed Pineapple: This brings moisture, flavor, and texture to the cake. Make sure to drain and reserve some juice for the glaze!
- Unsalted Butter: Essential for crafting that delightful moist texture when creamed with sugar.
- Granulated Sugar: It sweetens the cake and aerates the batter, contributing to its fluffiness.
- Eggs: The binding agent that holds everything together.
- Sour Cream: Adds a tender crumb, enhances moisture, and gives a subtle tang.
- Vanilla Extract: Elevates the overall flavor with its fragrant sweetness.
- All-Purpose Flour: Acts as the bulk of the cake, absorbing the wet ingredients.
- Baking Powder & Baking Soda: These leavening agents provide lift and lightness to the batter.
- Salt: Essential for enhancing all the other flavors.
- Powdered Sugar: Used in the glaze for a smooth and sweet finish.
How to Make Pineapple Pound Cake
Making this delectable pound cake requires fewer than 10 steps:
- Prepare: Preheat your oven to 325°F (163°C). Generously grease a 10- to 12-cup Bundt pan and dust it with flour.
- Mix the batter: In a large bowl, cream the butter and sugar together for about 3 to 5 minutes. Add eggs one by one, mixing well after each. Then blend in the sour cream, crushed pineapple, and vanilla.
- Combine: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the batter at low speed, mixing just until combined.
- Bake: Pour the batter into the prepared Bundt pan, evenly spreading it out. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool and make the glaze: Allow the cake to cool in the pan for 15 to 20 minutes. After that, invert it onto a wire rack to continue cooling. While it cools, prepare the glaze by whisking together powdered sugar, reserved pineapple juice, vanilla, and melted butter (optional). Adjust the juice for the desired consistency.
- Glaze and serve: Drizzle the glaze over the completely cooled cake, letting it set for a few minutes. Once it’s ready, slice and enjoy the tropical delight!
Tips for the Best Pineapple Pound Cake
- Room-temperature ingredients are key: Ensure that your eggs, butter, and sour cream are at room temperature. This will facilitate easier mixing and contribute to a tender cake.
- Select the right pineapple: Choose crushed pineapple packed in its own juice, avoiding heavy syrup. Drain it well to prevent a soggy cake.
- Be gentle: When adding the crushed pineapple, fold it in delicately by hand to avoid deflating your batter.
- Let the cake cool completely: If you glaze too soon, the heat will melt the glaze. Always let it cool to room temperature before applying the glaze.
- Adjust your glaze consistency: For a thinner glaze, use more pineapple juice; for a thicker texture, increase the powdered sugar.
- Add extra flavor: Incorporate a bit of pineapple or almond extract for depth. For a fun twist, mix in shredded coconut and swap the sour cream for coconut cream, or add a splash of spiced rum for a grown-up treat!
How to Store Your Cake
The storage method for your cake will depend on whether it’s glazed or unglazed:
To Store (Unglazed): Keep it in an airtight container at room temperature for up to 4 days.
To Store (Glazed): If your cake is already glazed, store it in the refrigerator in an airtight container for up to 1 week.
To Freeze: It’s not advisable to freeze a glazed cake, but you can wrap an unglazed cake tightly in plastic wrap and foil. Store it in a freezer-safe container for up to 3 months. When ready to enjoy, thaw it overnight in the fridge, then glaze it and serve!
