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Pineapple Pound Cake: A Tropical Twist on a Classic

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This Pineapple Pound Cake takes the richness of a classic pound cake and elevates it with the sweet, tangy flavor of pineapple. Each bite is bursting with tropical goodness, balanced perfectly with the buttery, dense texture of the cake. Topped with a smooth pineapple-vanilla glaze, this cake is a delightful treat for any occasion. Whether you’re serving it for dessert, at a gathering, or just enjoying it with your afternoon coffee, this pound cake is sure to impress.

Why You’ll Love This Pineapple Pound Cake

  • Tropical Flavor: The addition of crushed pineapple brings a refreshing tropical twist to the traditional pound cake.
  • Rich and Moist: The combination of butter, shortening, and buttermilk ensures a soft, moist crumb with every slice.
  • Perfect for Sharing: This cake serves 10, making it a great choice for gatherings, parties, or family treats.

Ingredients You’ll Need

For the Cake:

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  • 3 Cups All-Purpose Flour: Provides the structure for the cake.
  • 1 Teaspoon Baking Powder: Helps the cake rise and become light and fluffy.
  • 1 Cup Unsalted Butter, Softened: Adds richness and moisture.
  • 1/2 Cup Shortening: Contributes to the soft texture and helps keep the cake moist.
  • 2 3/4 Cups Granulated Sugar: Sweetens the cake and helps create a tender crumb.
  • 4 Eggs, at Room Temperature: Adds richness and helps bind the ingredients together.
  • 1/2 Cup Buttermilk, at Room Temperature: Adds moisture and tang, balancing the sweetness of the cake.
  • 1 Cup Crushed Pineapple (1 – 8 Ounce Can, Drained, Juices Reserved): Adds sweet tropical flavor and moisture.
  • 1 Teaspoon Vanilla Extract: Enhances the flavor of the cake and complements the pineapple.

For the Glaze:

  • 2 Tablespoons Unsalted Butter, Melted: Adds richness to the glaze.
  • 2 Cups Powdered Sugar: Sweetens and thickens the glaze.
  • 1/2 Teaspoon Vanilla Extract: Adds flavor to the glaze.
  • 1/4 Cup Reserved Pineapple Juice: Provides a sweet and tangy liquid for the glaze.

Step-by-Step Instructions

1. Preheat the Oven:

  • Preheat your oven to 325°F (163°C). Prepare a 9-inch Bundt cake pan by spraying it with nonstick baking spray that includes flour, or grease and flour the pan well to ensure easy release after baking. Set aside.

2. Mix Dry Ingredients:

  • In a medium-sized bowl, whisk together the flour and baking powder. Set this dry mixture aside for later.

3. Cream Butter, Shortening, and Sugar:

  • In the bowl of a stand mixer or a large mixing bowl, cream together the softened butter, shortening, and granulated sugar on medium speed until the mixture is light and fluffy. This should take about 3-4 minutes and is essential for creating a light texture in the pound cake.

4. Add Eggs:

  • Add the eggs one at a time, beating on high speed for about 30 seconds after each addition. Make sure the eggs are fully incorporated, but avoid overbeating, as this can make the cake crumbly.

5. Combine Wet and Dry Ingredients:

  • Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk. Start with the flour and mix gently, adding the buttermilk in between flour additions. This helps ensure that the batter stays light and fluffy.

6. Add Pineapple and Vanilla:

  • Once the flour and buttermilk are incorporated, add in the crushed pineapple and vanilla extract. Mix just until the pineapple is evenly distributed throughout the batter. Be careful not to overmix.

7. Bake the Cake:

  • Pour the batter into the prepared Bundt pan, spreading it evenly. Bake the cake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. If the top of the cake begins to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.

8. Cool the Cake:

  • Allow the cake to cool in the pan for about 30 minutes. Then, carefully turn the cake out onto a wire rack to cool completely before glazing.

9. Prepare the Glaze:

  • In a small bowl, whisk together the melted butter, powdered sugar, vanilla extract, and reserved pineapple juice until smooth. The glaze should be thick but pourable.

10. Glaze the Cake:

  • Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Let the glaze set before slicing.

Tips for Success

  • Measuring Flour: Use the scoop and sweep method (scoop the flour into the measuring cup and level it off with a knife) to avoid adding too much flour, which can result in a dry cake.
  • Room Temperature Ingredients: Ensure that the eggs and buttermilk are at room temperature before mixing. This helps create a better emulsion and results in a lighter cake.
  • Removing the Cake from the Pan: If your cake has an uneven top after baking, you can trim a thin layer off the bottom to help it sit evenly when turned out of the pan.

Nutritional Information (Per Serving)

  • Calories: 767 kcal
  • Carbohydrates: 113g
  • Protein: 7g
  • Fat: 34g
  • Saturated Fat: 17g
  • Polyunsaturated Fat: 4g
  • Monounsaturated Fat: 10g
  • Trans Fat: 2g
  • Cholesterol: 122mg
  • Sodium: 43mg
  • Potassium: 167mg
  • Fiber: 1g
  • Sugar: 83g
  • Vitamin A: 764 IU
  • Vitamin C: 3mg
  • Calcium: 58mg
  • Iron: 2mg

Conclusion

This Pineapple Pound Cake brings together the best of both worlds: the rich, buttery texture of a classic pound cake and the sweet, tropical flavor of pineapple. Topped with a silky pineapple-vanilla glaze, this cake is perfect for any occasion, whether you’re celebrating a special event or simply indulging in a delicious homemade dessert. Try this recipe, and enjoy a slice of tropical heaven!

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