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 an inserted toothpick comes out clean. 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.