Pineapple Pound Cake Recipe – Step by Step Guide: This pineapple pound cake has a sweet tropical taste that goes well with the thick, rich base of the cake. Add a sweet pineapple-vanilla sauce on top to make it even better.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted butter softened
- 1/2 cup shortening
- 2 3/4 cups granulated sugar
- 4 eggs at room temperature*
- 1/2 cup buttermilk at room temperature*
- 1 cup crushed pineapple 1 – 8 ounce can drained, juices reserved
- 1 teaspoon vanilla extract
- 2 Tablespoons unsalted butter melted
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup reserved pineapple juice
Before You Begin
- Be sure to measure your flour using the scoop and sweep method. You never want to pack flour into a measuring cup. If you add too much flour, you’ll end up with a dry, crumbly cake.
- The moisture comes from the buttermilk and the pineapple. Drain the pineapple before adding it to the cake batter, but it’s not necessary to really strain it; some of the juices can be added in. Because this cake is so dense and moist, it takes at least 75 minutes to cook. Test the center with a toothpick to make sure there is not still wet batter before removing from the oven.
- Shortening has a higher melting point than butter, which provides and fluffier and moister cake. You can substitute a third stick of butter for the shortening if you wish.
- Be sure the eggs and buttermilk are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.
- I recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.
- For removing the cake from the pan: Uneven baking temperatures in ovens can cause the cake to rise on one side more. If your cake is uneven, you can cut a thin layer off the bottom of the cake so it sits properly when turned out of the bundt pan. Uneven distribution of weight can cause pressure points which in turn can cause crumbling on the bottom in the areas that aren’t supported by an equal weight of cake.
- Warm the oven up to 325°F. Spray the kind of nonstick baking spray that has flour on it on a 9-inch bundt cake pan and set it away.
- You can grease and flour the bundt pan, but we suggest using a non stick food spray with flour instead. You can also grease it well with butter or oil and then lightly flour it.
- Put the flour and baking powder in a medium-sized bowl and mix them together. Put away.
In the bowl of a standing mixer or a big mixing bowl, cream together the shortening, butter, and sugar.
- Add the eggs one at a time, and beat on high for 30 seconds after each one.
- If you beat the eggs too much, the cake might fall apart.
Switch between adding the flour mixture and the buttermilk, making sure to mix just a bit between each addition.
- Add the vanilla extract and pineapple. Beat just until the pineapple is spread out evenly.
- Put the batter into the bundt pan that has been prepared. Bake for 75 to 85 minutes, or until a toothpick inserted in the middle comes out with a few moist bits on it. Let it cool for 30 minutes, then move it to a wire rack to finish cooling.
- Whisk the glaze’s parts together until the glaze is smooth. Pour over the cake that has been cooled.
FAQ & Expert Tips
Store your pineapple pound cake in an airtight container on the countertop for 3-4 days or in the refrigerator for up to 7 days.
Yes, you can freeze this pound cake for up to 3 months. If you plan on freezing, do not add the glaze, reserve that for when you are ready to serve. Wrap the fully cooled cake in plastic wrap or Press N Seal, followed by a layer of aluminum foil. Place the wrapped cake in a large air-tight container or in an extra large zip top bag before placing in the freezer. Thaw at room temperature without unwrapping, or in the refrigerator overnight.