Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
If using fresh pineapple, crush it into small pieces and measure out 1 cup.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing gently after each addition.
Fold in the crushed pineapple (including its juice) until evenly distributed.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Place the pan in the preheated oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Make the Glaze
While the cake cools, whisk together the pineapple juice, powdered sugar, and vanilla extract until smooth. Adjust the consistency by adding more juice or powdered sugar as needed.
Once the cake has cooled, drizzle the glaze generously over the top, allowing it to drip down the sides.
Step 7: Serve
Slice the cake and serve it plain or with a dollop of whipped cream and fresh pineapple chunks for added flair.
Tips for Success
Pineapple Selection : Use canned crushed pineapple for convenience, or chop fresh pineapple into small pieces and reserve some juice for the glaze.
Glaze Consistency : For a thinner glaze, add more pineapple juice; for thicker coverage, use additional powdered sugar.
Cooling Time : Let the cake cool completely before glazing to prevent the icing from melting.
Nutritional Information (Approximate per Serving)
(Based on 12 servings)
Calories: 380
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 250mg
Carbohydrates: 55g
Fiber: 1g
Sugar: 35g
Protein: 4g
Variations
Coconut Twist : Stir in ½ cup shredded coconut into the batter for extra tropical flavor.
Spiced Version : Add ½ teaspoon ground nutmeg or cinnamon to the dry ingredients for warmth.
Gluten-Free Option : Replace the all-purpose flour with a gluten-free flour blend for those with dietary restrictions.
Cream Cheese Swirl : Fold in dollops of softened cream cheese into the batter for a marbled effect.
With its moist crumb, tangy-sweet pineapple filling, and glossy glaze, this Pineapple Pound Cake is a delightful way to bring the tropics to your dessert table. Whether enjoyed warm or stored for later, every slice bursts with sunshine and sweetness! 🍍🎂
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