Pineapple Pound Cake

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Pineapple pound cake is a yummy treat that’s easy to make at home. You’ll love how the sweet pineapple flavor mixes with the rich, buttery cake. This recipe makes 12 servings and takes about 1 hour and 30 minutes from start to finish.

The cake uses simple ingredients like butter, sugar, eggs, and crushed pineapple. You’ll mix them together to make a soft batter, then bake it in a Bundt pan. After it cools, you’ll add a tasty glaze on top. It’s perfect for parties or just as a special dessert for your family.

Exact Ingredients List

Here’s what you’ll need to make this tasty pineapple pound cake:

For the Cake:

• 1 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 5 large eggs
• 1 cup crushed pineapple, drained (save the juice!)
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons reserved pineapple juice
• 1/2 teaspoon vanilla extract
• 1 tablespoon melted butter (optional)

Make sure you have all these ingredients ready before you start baking. The melted butter in the glaze is optional, but it adds a rich flavor if you choose to use it.

Remember to drain the crushed pineapple and save the juice. You’ll use the pineapple in the cake and the juice in the glaze. This way, you get a double dose of pineapple goodness!

Instructions

Preheat your oven to 325°F and prep a 10-12 cup Bundt pan. Grease it well and dust with flour or use baking spray.

In a big bowl, cream butter and sugar until fluffy (3-5 minutes). Add eggs one by one, mixing well after each. Stir in sour cream, drained pineapple, and vanilla.

Mix dry ingredients in another bowl. Slowly add to wet mix, stirring just until combined. Don’t overmix!

Pour batter into the pan and spread evenly. Bake for 60-70 minutes. Check with a toothpick – it should come out clean when done.

Let the cake cool in the pan for 15-20 minutes. Then flip onto a wire rack to cool fully.

For the glaze, mix powdered sugar, pineapple juice, and vanilla in a small bowl. Add melted butter if you want it richer. If it’s too thick, add more juice bit by bit.

Once the cake is cool, drizzle the glaze on top. Let it set for a few minutes before you slice and enjoy!

Possible Substitutes List

Can’t find pineapple for your pound cake? No worries! You’ve got options. Here’s a list of tasty substitutes you can try:

• Mango: Cut into small pieces for a sweet, tropical flavor
• Peaches: Use canned or fresh for a juicy twist
• Apricots: Chop them up for a tangy-sweet taste
• Applesauce: Great for moisture and subtle sweetness
• Greek yogurt: Adds creaminess and tanginess

For the glaze, try these swaps:

• Orange juice instead of pineapple juice
• Lemon juice for a zesty kick
• Milk for a classic vanilla glaze

Remember to adjust the sugar if using tart fruits. You might need a bit more to balance the flavors.

Want to keep that tropical vibe? Mix in some shredded coconut or a dash of coconut extract. It’ll give your cake a fun, beachy feel.

Don’t be afraid to get creative! These swaps can lead to yummy new cake flavors you’ll love.

How To Make It Diabetes-Friendly

To make this pineapple pound cake more diabetes-friendly, try these simple swaps:

Use a sugar substitute like stevia or erythritol instead of granulated sugar. Start with half the amount and adjust to taste.

Replace half the all-purpose flour with almond flour or whole wheat flour. This adds fiber and reduces carbs.

Cut the butter in half and use unsweetened applesauce for the rest. This lowers fat and calories.

Try Greek yogurt instead of sour cream. It has less fat and more protein.

For the glaze, use a sugar-free powdered sugar substitute. Mix it with pineapple juice and vanilla extract as directed.

Keep portions small. Cut the cake into 16 slices instead of 12 to reduce calories and carbs per serving.

These changes will make the cake better for blood sugar control. The taste and texture may be a bit different, but it will still be yummy!

Remember to check with your doctor or dietitian about fitting sweets into your meal plan. They can give you personalized advice on portion sizes and frequency.

Tips, Tricks & Storing

For the best pineapple pound cake, use room temperature ingredients. This helps them mix better, creating a smoother batter. Don’t overmix – stop as soon as everything is combined to keep your cake light and fluffy.

Want extra pineapple flavor? Add a teaspoon of pineapple extract to the batter. You can also sprinkle some finely chopped fresh pineapple on top of the glaze for a pretty finish.

To prevent sticking, make sure to grease your Bundt pan really well. Get into all the nooks and crannies. A baking spray with flour works great for this.

Let the cake cool completely before glazing. If it’s even slightly warm, the glaze will melt and run off. For neat slices, use a sharp knife and wipe it clean between cuts.

Store your pineapple pound cake at room temperature for up to 3 days. Cover it with plastic wrap or put it in an airtight container. If you need to keep it longer, pop it in the fridge for up to a week.

Freezing is an option too! Wrap the unglazed cake tightly in plastic wrap, then in foil. It’ll stay fresh in the freezer for up to 3 months. Thaw overnight in the fridge before glazing and serving.