Pineapple Pound Cake with Pineapple Glaze

Pineapple Pound Cake with Pineapple Glaze is a delightful treat that captures the essence of summer in every bite. This moist, flavorful cake is perfect for celebrations, picnics, or simply as a sweet addition to your afternoon tea. The unique combination of crushed pineapple and a luscious glaze makes it an irresistible dessert that everyone will love.

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps, this recipe is perfect for bakers of all skill levels.
• Bursting with Flavor: The combination of pineapple and vanilla creates a refreshing taste that’s sure to please.
• Versatile Dessert: Great for birthdays, potlucks, or just a cozy night in—this cake fits any occasion.
• Moist and Rich Texture: Thanks to the sour cream and crushed pineapple, each slice is incredibly moist and satisfying.
• Beautiful Presentation: The glaze adds a glossy finish that not only looks good but tastes amazing too.

Tools and Preparation

Before you dive into making your Pineapple Pound Cake with Pineapple Glaze, ensure you have the right tools ready to go. Having everything on hand makes the baking process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Bundt pan or tube pan
• Wire rack

Importance of Each Tool

• Electric mixer: This tool saves time and effort when creaming butter and sugar together for a fluffy texture.
• Bundt pan: The unique shape of this pan not only adds elegance but also helps the cake bake evenly.
• Wire rack: Essential for cooling the cake properly without trapping moisture, ensuring the best texture.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp pineapple extract (optional, for extra flavor)
• 1 cup crushed pineapple, drained (reserve juice for glaze)
• 1/2 cup sour cream (room temperature)

For the Pineapple Glaze:

• 1 1/2 cups powdered sugar
• 2-3 tbsp reserved pineapple juice
• Optional: 1 tbsp melted butter for richness
• Optional: 1/4 tsp pineapple or vanilla extract for flavor boost

How to Make Pineapple Pound Cake with Pineapple Glaze

Step 1: Preheat the Oven

Preheat oven to 325F (165C). Grease and flour a Bundt pan or 10-inch tube pan to prevent sticking.

Step 2: Make the Cake Batter

1. In a large bowl, cream together butter and sugar until light and fluffy (about 3-5 minutes).
2. Add in eggs, one at a time, beating well after each addition.
3. Stir in both vanilla extract and optional pineapple extract for enhanced flavor.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Gradually mix dry ingredients into the butter mixture alternately with room temperature sour cream, starting and ending with flour mixture.
6. Finally, fold in the drained crushed pineapple, ensuring it’s evenly distributed throughout the batter.

Step 3: Bake

Pour the batter into your prepared pan and smooth out the top. Bake for 75-85 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely.

Step 4: Make the Glaze

In a bowl, whisk together the powdered sugar with 2 tablespoons of reserved pineapple juice. Adjust consistency by adding more juice or milk as needed. Optionally, whisk in melted butter along with your choice of extract for added richness.

Step 5: Glaze the Cake

Once your cake is fully cooled, drizzle the glaze over it. Allow it to set for about 10-15 minutes before slicing and serving. Enjoy your delicious Pineapple Pound Cake with Pineapple Glaze!

How to Serve Pineapple Pound Cake with Pineapple Glaze

Pineapple Pound Cake with Pineapple Glaze is a delightful dessert that can be enjoyed in various ways. Here are some serving suggestions to enhance your experience.

With Fresh Fruit

• Sliced Strawberries: Fresh strawberries add a sweet contrast to the moist cake.
• Tropical Fruit Salad: A mix of mango, kiwi, and pineapple brings a refreshing taste.

With Whipped Cream

• Classic Whipped Cream: Light and fluffy whipped cream pairs perfectly with the rich cake.
• Coconut Whipped Cream: For a tropical twist, try whipped coconut cream instead.

As a Layered Dessert

• With Ice Cream: Serve slices over scoops of vanilla or coconut ice cream for added richness.
• In Parfaits: Layer cake pieces, fruit, and whipped cream in a glass for a beautiful presentation.

Drizzled with Extra Glaze

• Extra Pineapple Glaze: For those who love sweetness, drizzle additional glaze over each slice before serving.

How to Perfect Pineapple Pound Cake with Pineapple Glaze

Perfecting your Pineapple Pound Cake with Pineapple Glaze is all about attention to detail. Here are some tips to ensure your cake turns out beautifully every time.

• Use Room Temperature Ingredients: Having your butter, eggs, and sour cream at room temperature ensures better mixing and a smoother batter.
• Don’t Overmix: Mix just until combined when adding dry ingredients to avoid a dense texture.
• Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures for even cooking.
• Cool Completely Before Glazing: Allow the cake to cool fully so the glaze sets properly without sliding off.
• Store Properly: Keep any leftover cake in an airtight container at room temperature for up to three days for optimal freshness.

Best Side Dishes for Pineapple Pound Cake with Pineapple Glaze

Pairing side dishes with your Pineapple Pound Cake can elevate the meal. Here are some excellent options that complement the cake’s flavors well.

1. Fresh Fruit Salad: A combination of seasonal fruits adds brightness and freshness alongside the rich cake.
2. Vanilla Ice Cream: The creamy vanilla flavor balances the sweetness of the cake while providing a cooling effect.
3. Coconut Rice Pudding: This creamy dish echoes tropical flavors and enriches the dining experience.
4. Citrus Sorbet: A light sorbet can cleanse the palate after enjoying this sweet treat.
5. Berry Compote: A warm berry compote offers tartness that contrasts beautifully with the sweet pound cake.
6. Lemonade or Iced Tea: Refreshing beverages like lemonade or iced tea provide a perfect drink pairing on warm days.

Common Mistakes to Avoid

When making Pineapple Pound Cake with Pineapple Glaze, it’s easy to make a few common mistakes. Here are some tips to help you achieve the best results.

• Incorrect Oven Temperature: Baking at the wrong temperature can lead to uneven baking. Always preheat your oven to 325F (165C) for optimal results.
• Not Draining Pineapple: Using crushed pineapple without draining can make your cake too moist. Ensure you drain the pineapple well before adding it to the batter.
• Overmixing Batter: Mixing too much after adding flour can result in a dense cake. Mix just until combined for a light and fluffy texture.
• Skipping the Cooling Time: Removing the cake from the pan too soon can cause it to break. Let it cool in the pan for 15 minutes before inverting onto a wire rack.
• Glaze Consistency Issues: If your glaze is too thick or thin, adjust with more pineapple juice or powdered sugar. Aim for a drizzle-able consistency that sets nicely on the cake.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Wrap individual slices in plastic wrap for easy serving.

Freezing Pineapple Pound Cake with Pineapple Glaze

• Wrap tightly in aluminum foil or plastic wrap before placing it in a freezer-safe bag.
• Freeze for up to 3 months for best quality.

Reheating Pineapple Pound Cake with Pineapple Glaze

• Oven: Preheat to 350F (175C). Place the cake on a baking sheet, cover with foil, and warm for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for 15-20 seconds until warm, being careful not to overheat.
• Stovetop: Place slices in a skillet over low heat, covering with a lid until warmed through.

Frequently Asked Questions

Here are some common questions about making Pineapple Pound Cake with Pineapple Glaze.

Can I use fresh pineapple instead of canned?

You can use fresh pineapple, but be sure to crush and drain it similarly before adding it to the batter.

How do I enhance the flavor of my glaze?

For added richness, mix melted butter or an extra splash of vanilla extract into your glaze.

Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with your favorite gluten-free flour blend while maintaining other ingredient proportions.

How should I serve this cake?

Pineapple Pound Cake with Pineapple Glaze is delicious on its own or served with fresh fruit and whipped cream.

Final Thoughts

This Pineapple Pound Cake with Pineapple Glaze is not only delicious but also versatile. You can customize it by adding nuts or swapping out flavors as you prefer. Give this recipe a try; you’ll love how easy it is and how delightful it tastes!

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Pineapple Pound Cake with Pineapple Glaze

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• Author: Jennifer
• Total Time: 1 hour 35 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the delightful flavors of Pineapple Pound Cake with Pineapple Glaze, a perfect summer dessert that brings sunshine to your table. This moist and flavorful cake combines crushed pineapple with a sweet glaze, making it an irresistible treat for any occasion. Whether you’re hosting a picnic, celebrating a birthday, or enjoying a cozy afternoon tea, this cake is sure to impress. Its rich texture and vibrant taste will leave everyone asking for seconds!

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp pineapple extract (optional)
• 1 cup crushed pineapple (drained)
• 1/2 cup sour cream
• 1 1/2 cups powdered sugar
• 2–3 tbsp reserved pineapple juice

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Instructions

1. Preheat your oven to 325F (165C) and grease a Bundt pan.
2. Cream together the softened butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla and pineapple extracts.
3. In another bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the butter mixture alternately with sour cream.
4. Fold in the drained crushed pineapple.
5. Pour batter into the prepared pan and bake for 75-85 minutes or until a toothpick comes out clean.
6. Cool in the pan for 15 minutes before transferring to a wire rack.
7. For the glaze, mix powdered sugar with reserved pineapple juice until smooth, then drizzle over the cooled cake.

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 32g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg