Can I use fresh pineapple instead of crushed pineapple?

Yes, but you will need to chop it and drain off the excess juice first. Too much liquid can throw off the batter.

Why didn’t my pineapple pound cake rise?

Start by checking your baking soda. If it’s old or inactive, it won’t lift the batter. To test it, stir a little into vinegar or lemon juice; if it doesn’t fizz right away, toss it and grab a fresh box.

How do I keep the cake from sticking to the Bundt pan?

Bundt pans have plenty of grooves, so you need to grease every nook thoroughly. Use plenty of baking spray and flour, or a homemade cake release. This helps prevent sticking.

How should I store pineapple pound cake?

Store it in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Can I use fresh pineapple instead of crushed pineapple?

Yes, but you will need to chop it and drain off the excess juice first. Too much liquid can throw off the batter.

Why didn’t my pineapple pound cake rise?

Start by checking your baking soda. If it’s old or inactive, it won’t lift the batter. To test it, stir a little into vinegar or lemon juice; if it doesn’t fizz right away, toss it and grab a fresh box.

How do I keep the cake from sticking to the Bundt pan?

Bundt pans have plenty of grooves, so you need to grease every nook thoroughly. Use plenty of baking spray and flour, or a homemade cake release. It’s foolproof, boos!

How should I store pineapple pound cake?

Store it in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

The Best Pineapple Pound Cake Recipe

Name: Pineapple Pound Cake Recipe
Prep time: 10 min
Cook time: 75 min
Total time: 145 min
Yield: 12, 12 servings
Cuisine: American
Ingredients: 1 cup dried pineapple (diced small); 1/3 cup orange juice or rum (optional); 2 ¾ cups cake flour; 1 teaspoon kosher salt; ½ teaspoon baking soda; 1 ½ cups unsalted butter (room temperature); 2 ½ cups granulated sugar; 6 large eggs (room temperature); 1 cup buttermilk (room temperature); 1 tablespoon vanilla extract; 1 can (20 oz) crushed pineapple (drained well, juice reserved); 1 tablespoon unsalted butter (melted); 3 tablespoons reserved pineapple juice; 1 teaspoon vanilla extract; Pinch kosher salt; 1 ½ cups confectioners’ sugar

Pineapple Pound Cake Recipe

Print Recipe

This Pineapple Pound Cake Recipe uses dried pineapple for texture, crushed pineapple for flavor and moisture, and a pineapple glaze. You can’t get more pineapple flavor even if you tried!

Author: Chef Emy
Prep Time: 10 mins
Cook Time: 75 mins
Total Time: 145 mins
Yield: 12, 12 servings 1x
Method: Dessert
Cuisine: American

Ingredients

Scale

1 cup dried pineapple (diced small)
1/3 cup orange juice or rum (optional)
2 ¾ cups cake flour
1 teaspoon kosher salt
½ teaspoon baking soda
1 ½ cups unsalted butter (room temperature)
2 ½ cups granulated sugar
6 large eggs (room temperature)
1 cup buttermilk (room temperature)
1 tablespoon vanilla extract
1 can (20 oz) crushed pineapple (drained well, juice reserved)
1 tablespoon unsalted butter (melted)
3 tablespoons reserved pineapple juice
1 teaspoon vanilla extract
Pinch kosher salt
1 ½ cups confectioners’ sugar

Instructions

In a shallow cup or dish, soak the dried pineapple in either the orange juice or the rum for 2 hours. Drain the pineapple. Set aside.
Preheat oven to 325F. Set rack to middle position. Prepare a 12-cup Bundt pan with nonstick baking spray.
In a medium bowl, whisk together flour, salt, and baking soda.
In the bowl of your stand mixer, add butter and sugar and mix for 4 minutes on high speed until pale yellow and fluffy.
Next, add eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
Reduce mixer to low speed and slowly add dry ingredients into batter in two increments. Do not over mix.
Add in buttermilk, vanilla, crushed pineapple, and soaked pineapple, mix until just combined and turn off mixer.
Pour batter into prepared pan and bake for 70-75 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on wire rack for 10 minutes, then invert cake onto serving plate for at least an hour or until the cake is cool to the touch.
For the glaze, combine butter, pineapple juice, vanilla, and salt in a medium bowl and whisk together. Slowly pour in confectioner’s sugar while whisking to create a light and buttery glaze. Pour over cooled cake and let sit for 10-15 minutes to set. Slice and enjoy!

Nutrition

Calories: 660 kcal
Sugar: 75 g
Fat: 27 g
Carbohydrates: 99 g
Protein: 8 g

Find it online: https://recipenly.com/pineapple-pound-cake-recipe/