Pineapple Pound Cake Delight

Sweetly golden and bursting with juicy fruit, this pineapple pound cake brightens any gathering and was the very first cake I ever baked in my grandmother’s kitchen. The recipe delivers rich tenderness thanks to the addition of sour cream and provides just enough tropical flavor to make every slice feel like a celebration. Whether for a holiday brunch or a simple Sunday treat, this cake always finds its way back onto my table.

Every time I make this cake, the scent of pineapple and vanilla fills the house and I am instantly reminded of summer picnics with my friends. My husband loves it with his morning coffee and my nephews will not leave until they get their extra slices packed to go.

Ingredients

• Unsalted butter: use good quality creamy butter at room temperature for a rich crumb
• Granulated sugar: classic sweetness that also helps develop a delicate crust
• Large eggs: make sure they are at room temperature for smooth blending
• Vanilla extract: use pure vanilla for a deep flavor note
• Almond extract: optional but it brings out the fruity notes beautifully
• All-purpose flour: sifted for a tender cake try to use unbleached for the best structure
• Baking powder: gives just enough lift check it is fresh for a fine crumb
• Salt: balances the sweetness and sharpens overall flavor
• Sour cream: full fat only for maximum moisture and a touch of tang
• Crushed pineapple: drain very well for the best texture and bright flavor look for pineapple packed in juice
• Pineapple juice: reserved juice from the can brings in more moisture and flavor
• Powdered sugar: makes the glaze perfectly smooth sift to avoid lumps
• Melted butter: in the glaze gives another layer of richness and helps the glaze set

Instructions

Preheat and Prep the Pan:

Preheat oven to three twenty five and grease every nook and cranny of your Bundt or tube pan with butter before dusting it evenly with flour this prevents any sticking even with intricate pans

Cream Butter and Sugar:

Let your butter completely soften then beat it together with the sugar in a large bowl for at least four minutes until the mixture is pale and fluffy this step ensures the cake is light and helps it rise well

Add Eggs and Extracts:

Crack in one egg at a time making sure each is fully incorporated before adding the next then stir in vanilla and optional almond extracts until the batter is silky and smooth

Mix Dry Ingredients:

In a separate bowl combine flour baking powder and salt whisking well to distribute the leavening evenly which ensures your cake bakes up with an even crumb

Combine Wet and Dry Mix:

Add your dry mix to the creamed base in thirds alternating with dollops of sour cream starting and ending with the dry mix stop once it is just blended to keep the cake tender then gently fold in well-drained crushed pineapple and a bit of juice making sure the fruit is distributed without overmixing

Bake the Cake:

Spoon the thick batter into your Bundt pan smooth the top and tap the pan on the counter to release air pockets bake for about one hour or up to ten minutes longer until a skewer or toothpick comes out clean from the center

Cool and Glaze:

Let your cake rest in the pan for ten minutes then turn it onto a wire rack to cool fully for the glaze whisk together powdered sugar pineapple juice butter and vanilla until smooth then slowly pour over the cool cake letting it drip down the sides

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My personal favorite is the caramelized golden crust that forms around the edges of the Bundt this is always the slice I go for first and somehow it disappears before the cake cools My mother loves the extra tang in the glaze so we always double the drizzle

Storage Tips

Store leftovers in an airtight container at room temperature for three days or refrigerate if you plan to keep it longer For freezing slice the cake and wrap each piece well before sealing in a zip bag This cake thaws perfectly even after weeks in the freezer and tastes just as fresh

Ingredient Substitutions

If you do not have almond extract simply use more vanilla For a dairy free version full fat coconut yogurt can stand in for sour cream and coconut oil works in place of butter Gluten free flour blends work well in a one to one swap but use a light hand when folding in

Serving Suggestions

A slice of this pineapple pound cake is dreamy with whipped cream or a scoop of vanilla ice cream I also like to top it with fresh berries or a light dusting of extra powdered sugar If you are feeling fancy garnish with toasted coconut and a bit of lime zest

Cultural and Historical Context

Pound cake recipes have their roots in Europe but this pineapple twist brings all the sunshine of the tropics to a classic favorite Canned pineapple became popular in American baking during the mid twentieth century and this cake is a perfect example of how home bakers used it to brighten up family desserts

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Let this pineapple pound cake bring a bit of sunshine to your table with every tender, fruity slice. Double the glaze for those who love a little extra tang.

Frequently Asked Questions

→ How do I prevent my pound cake from sticking to the pan?

Thoroughly grease and flour the entire surface of your Bundt or tube pan, especially in deep crevices, to ensure the cake releases easily.

→ Can crushed pineapple be substituted with fresh pineapple?

Yes, finely chop and drain fresh pineapple well before using to avoid excess moisture which may impact the cake's texture.

→ Why use sour cream in this pound cake?

Sour cream adds moisture and a subtle tang, helping the cake stay soft and tender without becoming too dense.

→ What are some tasty variations for this cake?

Try adding shredded coconut for a tropical twist, use cream cheese for added richness, or layer pineapple rings with cherries for a festive look.

→ How should the pound cake be served?

Serve plain, with whipped cream, a scoop of vanilla ice cream, or garnish with fresh pineapple and mint for a brunch or dessert treat.