Pineapple Pound Cake recipe
Moist and buttery, this Pineapple Pound Cake is filled with sweet pineapple and finished with a simple glaze. It’s a tropical twist on the classic pound cake, with buttermilk adding just the right touch of tenderness.
Servings: 12 people
Ingredients
- For the Pound Cake:
- 3 c All-Purpose Flour
- 2 c Granulated Sugar
- 1 ½ c Unsalted Butter - room temperature
- 1 c Buttermilk - room temperature
- 5 Large Eggs - room temperature
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 1 c Crushed Pineapple - drained, juice reserved
- 2 tsps Pineapple emulsion or extract
- For the Glaze:
- 1 ¼ c Powdered sugar
- 5 tbsps Pineapple juice
- 1 tsp Pineapple emulsion or extract
- ⅛ tsp Salt
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy (approximately 5 minutes).
- Add in the pineapple extract or emulsion.
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- Fold the crushed pineapples into the batter.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake the cake for about an hour and 15 minutes. The cake is done once a toothpick inserted in the center of the cake comes out clean/with moist crumbs.
- Allow the cake to cool for 10 - 15 minutes before removing it from the pan). Allow the cake to cool before applying the glaze.
- Glaze Instructions:
- In a bowl, add the powdered sugar, pineapple juice, and pineapple emulsion and mix until combined. Drizzle or pour the glaze on the cake as desired.
Video
Notes
⇢ Use room temperature ingredients – Butter, eggs, milk, and buttermilk should be at room temp so they blend smoothly without clumping. Set them out ahead of time.
⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.
⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.
⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.
⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.
⇢ Throughly drain the crushed pineapple before adding it to the batter.