Pineapple poundcake

A Pineapple Pound Cake is a tropical twist on the classic pound cake, with the added sweetness and moisture of pineapple. This cake is rich, buttery, and has a beautiful pineapple flavor that makes it perfect for any occasion, from tea time to a summer gathering.

Pineapple Pound Cake Recipe

Ingredients:

• 1 1/2 cups unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup crushed pineapple (drained, save the juice)

• 1/2 cup sour cream or Greek yogurt

• 1 tsp vanilla extract

• 1/4 tsp almond extract (optional, but gives a nice flavor depth)

• 1/4 cup pineapple juice (from the drained pineapple)

• Powdered sugar for dusting (optional)

• Coconut flakes (optional, for garnish)

Instructions:

1. Preheat your oven:

   • Preheat the oven to 325°F (163°C).

   • Grease and flour a 10-inch bundt pan or a loaf pan, or line it with parchment paper.

2. Cream the butter and sugar:

   • In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes).

3. Add the eggs:

   • Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

4. Mix dry ingredients:

   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Add dry ingredients alternately with wet:

   • Slowly add the dry ingredients to the wet ingredients in 3 parts, alternating with the sour cream (or Greek yogurt) and pineapple juice. Start and end with the dry ingredients.

   • Mix until just combined. Be careful not to overmix, as this can affect the texture of the cake.

6. Add pineapple:

   • Gently fold in the crushed pineapple, making sure it’s evenly distributed throughout the batter.

7. Pour and smooth:

   • Pour the batter into the prepared pan and smooth the top with a spatula.

8. Bake:

   • Bake for about 60–75 minutes (depending on your pan size), or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.

   • If you notice the top is browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.

9. Cool and remove from pan:

   • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

10. Serve and garnish:

    • Once the cake has cooled, dust with powdered sugar or garnish with coconut flakes for extra flavor and decoration.

Serving Suggestions:

• Serve this cake on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream.

• It’s also great with a drizzle of pineapple glaze (combine powdered sugar, pineapple juice, and a bit of vanilla extract) for an extra burst of tropical flavor.

Tips:

• Moisture: If you like a moister cake, you can substitute part of the butter with vegetable oil.

• Flour Substitute: For a lighter version, you can substitute some of the all-purpose flour with cake flour.

• Add a Crunch: For extra texture, you can add chopped nuts like pecans or walnuts into the batter.

This Pineapple Pound Cake is sure to be a hit at any gathering with its tropical flavor and soft, buttery crumb. Enjoy!