Preparation:
Step 1: Preheat and Prepare the Pan
Preheat your oven to 325°F (165°C). Grease and flour a Bundt or tube pan thoroughly. Pineapple makes the cake moist, so a well-greased pan is essential for easy release.
Step 2: Cream Butter, Shortening & Sugar
Beat the butter, shortening, and sugar together until light, fluffy, and creamy. This step is key to creating that traditional tight, tender pound-cake crumb.
Step 3: Add Eggs One at a Time
Add the eggs one at a time, mixing after each one. This creates a rich, smooth batter and ensures everything blends evenly.
Step 4: Add Sour Cream, Pineapple & Extracts
Mix in the sour cream, drained crushed pineapple, vanilla, and optional pineapple extract. The batter will smell incredibly fragrant and tropical at this stage.
Step 5: Combine Dry Ingredients
In a separate bowl, sift or whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing just until combined. Do not overmix.
Step 6: Pour Batter into Pan
Spread the thick pineapple batter evenly in your prepared Bundt pan. Tap the pan lightly on the counter to release any air bubbles.
Step 7: Bake the Cake
Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly crisp.
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Step 8: Cool and Add Glaze (Optional)
Allow the cake to cool in the pan for 10–12 minutes, then invert onto a cooling rack. Once fully cooled, drizzle with pineapple glaze for extra sweetness.
Variation:
Pineapple Coconut Pound Cake:
Add 1 cup sweetened shredded coconut to the batter for a tropical twist.
Pineapple Cream Cheese Pound Cake:
Replace ½ cup butter with 8 oz softened cream cheese.
Pineapple Rum Pound Cake:
Add 1 tablespoon dark rum to the batter for a Caribbean-inspired version.
COOKING Note:
Drain the crushed pineapple extremely well. Too much liquid will alter the cake’s structure and cause sogginess. If needed, press pineapple through a fine strainer before adding.
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