Pineapple Pound Cake

There's just the right amount of pineapple in every bite; not too much and not too little. Baked in a Bundt pan because, well, it doesn't get any easier than that!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 663kcal

Author Anne Clark

Equipment

large mixing bowl
Electric mixer
Measuring cups and spoons
Bundt pan

Ingredients

FOR THE CAKE

14 ounces crushed pineapple in its own juice juice strained and divided. see step 1 for details.
1-½ cups butter (softened to room temperature) 3 sticks
2 cups sugar
6 large eggs (room temperature) see recipe note about a quick method to get eggs to room temperature.
½ cup oil I use canola oil
¼ cup whole milk or buttermilk if you have it
1 teaspoon vanilla bean paste or vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder

FOR THE GLAZE

2 cups confectioners sugar (aka powdered sugar)
2-4 tablespoons pineapple juice start with 2 tablespoons and add more if needed.

Instructions

CAKE INSTRUCTIONS

To get the right amount of juice from the crushed pineapple, place a strainer over a bowl. Dump the entire can of pineapple into the strainer and let the juice collect in the bowl underneath it. Measure 4 tablespoons of the juice in a small bowl, place it in the refrigerator, and save for the glaze. Place the remaining juice in another small bowl and set it aside (you should be left with approximately ½ cup of juice for the cake batter). Let the pulp stay in the strainer until you're ready to use it.
Preheat oven to 325F. Spray Bundt pan with non-stick spray that also contains flour (like Baker's Joy).
In a large mixing bowl using an electric mixer on medium speed, blend the butter, sugar, and eggs (3 at a time) until nice and creamy (about 3-5 minutes).
Add oil, milk, the ½ cup reserved pineapple juice, and vanilla bean paste. Mix just until blended (about 30 seconds).
Add the flour (1 cup at a time) and baking powder. Mix until smooth and creamy (about 1-2 minutes) scraping down the sides of the bowl with a spatula halfway through.
Stir in (fold in) 1 cup reserved crushed pineapple.
Pour batter evenly into prepared Bundt pan.
Bake for 40-50 minutes or until a wooden toothpick inserted into the center of the cake comes out clean (no wet batter stuck to it). Since oven bake times can vary from oven to oven, check on the cake after 45 minutes and if not done, bake for another 5 minutes. Continue to check for doneness with a new toothpick and bake for another 5 minutes if needed. Depending on your oven and the thickness of your bundt pan, the bake time can be up to 1 hour. The finished cake should be golden brown on top, medium brown around the edges, with the top beginning to split open. Be careful not to overcook the cake.
Remove the cake from the oven and let it cool in the pan, on a wire rack, for 20-30 minutes. Gently flip the cake onto the wire rack and let it completely cool off (may take a couple of hours).
After the cake completely cools, transfer it to a cake platter. Make the glaze and drizzle it over the cake (or glaze the next day).

GLAZE INSTRUCTIONS

Mix 2 cups confectioners sugar and 2-4 tablespoons of the reserved pineapple juice in a small bowl with a whisk. Note: start with 2 tablespoons of juice and slowly add more if needed. It may take more liquid to get the desired consistency for the glaze. The glaze should flow smoothly; not too thin and not too thick. I like to compare to the consistency of honey.

Notes

This cake is better (moister) eaten the day after you make it, so if you can, make it the day before you plan to serve it.

When you get ready to make the pineapple pound cake, pre-measure all the ingredients first. It makes the process go smoother!

The butter needs to be room temperature (nice and creamy). Remove the butter from its packaging and let it sit on the countertop for about an hour (the time it takes to get soft will depend on the temperature of your kitchen).

When measuring the flour, spoon it into your measuring cup slightly overfilling it. Then use the back of a butter knife to level it off.

The consistency of the glaze should be similar to honey. You may need to add another tablespoon or two of pineapple juice to get the right consistency.

How to Quickly Get Eggs to Room Temperature

If you don't have time to let eggs come to room temperature, which can take 30 minutes to 1 hour, you can use the warm water method:

Place the uncracked eggs into a large bowl and cover them with warm tap water for 10-15 minutes (I always do 15 minutes). Make sure the water isn't hot - you don't want the eggs to cook! After 10-15 minutes, the eggs are ready to use in the recipe.

Nutrition