Here is a comprehensive and detailed recipe for Pineapple Pound Cake, presented with all the sections you requested.
—
The Sunshine Slice: A Pineapple Pound Cake Love Letter
Introduction
There are cakes, and then there are legacies. This Pineapple Pound Cake isn’t just a dessert; it’s a sun-drenched memory, a slice of Southern hospitality, and a testament to the magic that happens when simple ingredients come together with love. It’s the cake that disappears first at potlucks, the one requested for every birthday, and the recipe scribbled on a worn notecard, passed down through generations.
This isn’t just any pound cake. By trading some of the traditional liquid for crushed pineapple, we create a crumb that is miraculously dense yet incredibly moist, with a tender, buttery richness that is perfectly punctuated by bright, tropical bursts of fruit. A simple pineapple glaze soaks into the warm cake and hardens into a delicate, crackly shell, locking in the flavor and adding an irresistible sweetness. Prepare to fall in love. Don’t just save this recipe—memorize it, make it yours, and share its sunshine with everyone you love.
—
History & Origins: The Classic Meets the Tropics
The story of this cake begins with the classic American Pound Cake, so named for its original 18th-century recipe: one pound each of butter, sugar, eggs, and flour. It was a dense, rich cake, a true testament to its name, meant to be a simple, foundational staple. For centuries, it was a blank canvas.
The evolution into a “Pineapple Pound Cake” is a beautiful example of regional American baking, likely blossoming in the mid-20th century. With the rise of canned pineapple as a widely available and affordable ingredient, home bakers, particularly in the South, began experimenting. The tropical sweetness of pineapple was a perfect counterpoint to the cake’s deep butteriness. Adding crushed pineapple not only infused the cake with flavor but also introduced a moisture that the dense original sometimes lacked. It was a brilliant innovation that turned a humble classic into a celebratory showstopper, forever linking the comfort of home baking with the promise of a tropical paradise.
—
Benefits: More Than Just a Delicious Dessert
While this cake is undoubtedly an indulgence, it offers benefits that go beyond the purely nutritional.
· Mood-Boosting Comfort: The act of baking and sharing this cake is a powerful mood booster. The warm, sweet scent of pineapple and butter filling your home is a form of aromatherapy in itself, creating feelings of comfort, nostalgia, and well-being.
· Ingredient Synergy:
· Butter: Provides richness and fat-soluble vitamins (A, D, E, K).
· Eggs: Offer high-quality protein and essential nutrients like choline, important for brain health.
· Pineapple: Contains bromelain, an enzyme that can aid in digestion. It’s also a good source of vitamin C and manganese, an often-overlooked mineral important for bone health and metabolism.
· A Connector of People: The greatest benefit of this cake is its social power. It’s a conversation starter, a gift of love, and a centerpiece that brings people together. In our busy world, taking the time to bake and share something this special is a profound act of connection.
—
The Recipe: Don’t Lose This!
YIELD: One 10-inch Bundt cake or two 9×5-inch loaf pans
PREP TIME: 20 minutes
BAKE TIME: 60-75 minutes (for Bundt) / 50-60 minutes (for loaves)
Ingredients
For the Cake:
· 1 cup (2 sticks / 227g) unsalted butter, softened to room temperature
· 2 cups (400g) granulated sugar
· 4 large eggs, at room temperature
· 3 cups (360g) all-purpose flour
· 1/2 teaspoon baking powder
· 1/2 teaspoon salt
· 1/2 cup (120ml) buttermilk, at room temperature
· 1 teaspoon vanilla extract
· 1 (20-ounce) can crushed pineapple, undrained
For the Pineapple Glaze:
· 1/2 cup (100g) granulated sugar
· 2-3 tablespoons juice from the canned pineapple (or fresh pineapple juice)
· 1 tablespoon unsalted butter, softened
· (Optional: 1/4 cup powdered sugar for a thicker, creamier glaze)
—
Methods & Instructions: A Step-by-Step Guide
1. Prepare for Success: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch (12-cup) Bundt pan. Do not skip this step—a well-prepped pan is the secret to a cake that releases cleanly.
2. Cream the Butter and Sugar: In a large bowl (or the bowl of a stand mixer), beat the softened butter and granulated sugar together on medium speed for 5-7 minutes, until the mixture is very light, pale, and fluffy. This process incorporates air, which is crucial for a tender crumb.
3. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
4. Whisk Dry Ingredients: In a separate, medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening and salt are evenly distributed.
5. Combine Wet and Dry: With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients (e.g., flour, buttermilk, flour, buttermilk, flour). Mix only until just combined after each addition. Do not overmix.
6. Add the Pineapple: Gently fold in the undrained crushed pineapple and the vanilla extract by hand using a spatula. Fold until the pineapple is evenly distributed throughout the batter. The batter will be thick and fragrant.
7. Bake to Perfection: Pour the batter into the prepared Bundt pan and spread it into an even layer. Bake for 60 to 75 minutes, or until a long wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with aluminum foil for the last 15-20 minutes.
8. The First Cool: Place the pan on a wire rack and let the cake cool in the pan for 15-20 minutes. This allows the structure to set.
9. The Glorious Turn: After 20 minutes, carefully invert the cake onto the wire rack, and lift off the pan. Let it cool for another 10 minutes on the rack.
10. Make the Glaze: While the cake is still warm, prepare the glaze. In a small saucepan, combine the sugar, 2 tablespoons of pineapple juice, and butter. Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved and the mixture is slightly syrupy. Remove from heat.
11. Glaze the Cake: Place the wire rack with the slightly warm cake over a baking sheet (to catch drips). Using a pastry brush, slowly and deliberately brush the warm glaze all over the top and sides of the cake. The warm cake will absorb the glaze, creating a beautifully moist, sugary crust. Let the cake cool completely before serving.
—
Formation & Science: Why It Works
· Room Temperature Ingredients: This is non-negotiable for pound cake. Room-temperature butter creams better with sugar, trapping air for lift. Room-temperature eggs and buttermilk emulsify into the batter smoothly, preventing it from curdling and ensuring a uniform, fine crumb.
· Creaming Method: Beating the butter and sugar for a full 5-7 minutes mechanically creates air pockets. This initial aeration is the primary leavening agent, giving the cake its signature dense-yet-tender structure.
· The Pineapple’s Role: The crushed pineapple is a master of texture. It introduces a significant amount of moisture and natural sugar. The acidity in the pineapple juice also helps to tenderize the gluten in the flour, preventing the cake from becoming tough.
· Alternating Wet & Dry: Adding dry and wet ingredients in stages prevents the gluten from developing too much at once, which would result in a tough, rubbery cake. It also ensures everything is incorporated evenly.
—
Nutrition (Approximate, per serving, based on 16 servings)
· Calories: 380-420
· Fat: 16-19g
· Carbohydrates: 55-60g
· Protein: 5-6g
· Sugar: 38-42g
(Note: This is an estimate and will vary based on specific ingredients and serving size. This cake is a treat, meant to be enjoyed in moderation.)
—
Lovers: Who Will Adore This Cake
· The Southern Baker: This is your heritage, made manifest. It belongs at every family reunion.
· The Classicist: Someone who loves the dense, buttery perfection of a traditional pound cake but appreciates a delightful, modern twist.
· The Pineapple Devotee: For anyone who dreams of tropical flavors, this cake delivers sunshine in every single bite.
· The Gift-Giver: A beautifully glazed pineapple pound cake is a hostess gift that says “thank you” more eloquently than any store-bought item ever could.
· The Memory Maker: This is for the parent who wants to bake a cake their children will remember forever, a taste of home they’ll crave for a lifetime.
—
Conclusion: A Slice of Happiness
This Pineapple Pound Cake is more than the sum of its ingredients. It’s a lesson in patience (creaming the butter, waiting for it to cool) rewarded with perfection. It’s the smell of Sunday afternoons and the taste of summer celebrations. As you take that first bite—the tender crumb, the burst of pineapple, the whisper of buttery glaze—you’ll understand why this recipe is one to hold onto. So go on, preheat that oven. Don’t just save this recipe; live it. And then, pass it on.