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Pineapple Pound Cake

Pineapple Pound Cake
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Pineapple Pound Cake is a comforting and refreshingly tropical dessert combining the rich, buttery crumb of a classic pound cake with the juicy brightness of crushed pineapple. This moist and tender cake is easy to make with simple pantry ingredients, perfect for any occasion from casual teatime to festive celebrations.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 2 teaspoons baking powder
  • 1 cup granulated sugar

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or Greek yogurt (use dairy-free alternative for dairy-free version)
  • 1 cup crushed pineapple, drained (fresh or canned)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. Drain the pineapple thoroughly to avoid excess moisture. Measure all ingredients carefully for best results.
  2. Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar together until fluffy and pale, ensuring a light and tender cake texture.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract to enhance flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder for an even distribution and uniform rise.
  5. Alternate Adding Dry Ingredients and Sour Cream: Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream or Greek yogurt. This keeps the batter smooth and prevents overmixing.
  6. Fold in Pineapple: Gently fold the crushed pineapple into the batter, ensuring it is evenly spread for juicy bursts in every bite.
  7. Bake: Pour the batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use room temperature ingredients to ensure smooth blending and a finer crumb.
  • Do not overmix the batter; stir just until combined for a tender texture.
  • Drain pineapple well to prevent the cake from becoming too wet or dense.
  • Check for doneness by inserting a toothpick at 55 minutes to avoid overbaking.
  • Allow the cake to cool completely before slicing for cleaner cuts.

Nutrition

Keywords: pineapple pound cake, tropical cake, moist pound cake, pineapple dessert, easy pound cake, gluten-free cake option

Find it online: https://lillysplate.com/pineapple-pound-cake/