Pineapple Pound Cake
Indulge in a taste of tropical paradise with this delicious Pineapple Pound Cake recipe! The perfect blend of sweet pineapple and rich pound cake, this dessert will transport your taste buds to sunny beaches and warm breezes.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup crushed pineapple, drained
- 1/4 cup pineapple juice
Instructions:
- Preheat your oven to 325°F and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients.
- Gently fold in the crushed pineapple and pineapple juice until just combined.
- Pour the batter into the prepared loaf pan and 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.
Popular questions:
- Can I use canned pineapple instead of fresh?Yes, you can use canned pineapple for this recipe. Just be sure to drain it well before adding it to the batter.
- Is it okay to substitute the butter with margarine?While butter is recommended for best flavor, you can substitute with margarine if needed.
- Can I add nuts or coconut to this recipe?Feel free to add chopped nuts or shredded coconut for added texture and flavor.
- How should I store leftovers?Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Can I freeze this cake?Yes, you can freeze this cake for up to 2-3 months. Just wrap it tightly in plastic wrap and store in a freezer-safe container.
- Can I use pineapple chunks instead of crushed pineapple?You can use pineapple chunks, but be sure to chop them finely before adding to the batter.
- How can I make this cake dairy-free?You can use a dairy-free butter substitute and almond milk in place of butter and regular milk.
- Can I use whole wheat flour in this recipe?You can substitute part or all of the all-purpose flour with whole wheat flour, but the texture may be slightly different.
- Can I add a glaze to the cake?You can add a simple powdered sugar glaze with pineapple juice for extra sweetness.
- What can I serve with this cake?This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
Helpful tips:
- For extra pineapple flavor, add some pineapple extract to the batter.
- Sprinkle shredded coconut on top of the cake before baking for a tropical twist.
- Top slices of cake with a dollop of whipped cream and a cherry for a classic pineapple upside-down cake presentation.
- If you prefer a denser cake, reduce the baking powder by half.
- Try adding a splash of rum or rum extract to the batter for a pina colada inspired twist.
- For a caramelized pineapple topping, broil some pineapple slices with brown sugar and butter to serve alongside the cake.
- Experiment with adding other tropical fruits like mango or coconut to the batter for a unique twist.
- For a lighter version, substitute half of the butter with applesauce or Greek yogurt.
- Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy flavor profile.
- Don’t overmix the batter once you add the dry ingredients to keep the cake light and fluffy.
Expert Secrets:
- Be sure to drain the crushed pineapple well to avoid excess liquid in the batter.
- Let the cake cool completely before slicing to ensure it holds its shape and texture.
- Experiment with different extracts like almond or coconut for a unique flavor twist.
- For a richer flavor, brown the butter before creaming it with the sugar.
- Brush the cooled cake with a rum syrup for added moisture and flavor.
- Use a toothpick or cake tester to ensure the cake is fully cooked before removing it from the oven.
- For a more uniform texture, sift the dry ingredients before adding them to the wet ingredients.
- Line the loaf pan with parchment paper for easy removal and cleanup.
- For a decorative touch, sprinkle some turbinado sugar on top of the cake before baking for a crunchy topping.
- Store leftover cake in the refrigerator for longer shelf life, and microwave briefly before serving to enjoy it warm.
