Step-by-step instructions
Now, let’s dive into the simple steps to prepare your Pineapple Pound Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy.
- Incorporate eggs: Add each egg one at a time, ensuring to mix well after each addition. Then, stir in the vanilla extract for a fragrant touch.
- Mix in pineapple and sour cream: Fold in the crushed pineapple and sour cream until everything is well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to ensure a tender cake.
- Pour the batter: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Place in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.
Best ways to enjoy it
Pineapple Pound Cake can be served in various delightful ways. While it’s delicious on its own, consider adding a light dusting of powdered sugar for that classic bakery feel or serve it with a dollop of whipped cream. Pair it with fresh fruit such as strawberries or a scoop of vanilla ice cream for a delightful contrast in flavors.
The best way to save extras
To keep your Pineapple Pound Cake fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It should stay good for about 3-4 days. If you have leftovers, you can also freeze individual slices wrapped in aluminum foil for up to 2 months. When ready to enjoy, simply let it thaw at room temperature or warm it in the oven for a few minutes!
Helpful cooking tips
Here are some practical tips for success when making this Pineapple Pound Cake:
- Use room temperature ingredients, particularly the butter and eggs, for a smoother batter.
- Don’t skip draining the crushed pineapple to prevent excess moisture, which can affect the cake’s texture.
- For added flavor, consider adding a pinch of cinnamon or nutmeg into the flour mixture.
Creative twists
Looking to mix things up? You can swap the crushed pineapple for other fruits like mashed bananas or diced apples for a different flavor profile. Add texture and crunch with chopped nuts or coconut flakes. For a more tropical twist, try adding shredded coconut to the batter, or for a citrusy kick, fold in some lemon or orange zest.
Common questions
How long does it take to prepare?
The preparation time is about 15 minutes, with an additional baking time of 60-70 minutes.
Can I substitute the sour cream?
Yes! If you’re looking for a lighter option, Greek yogurt can work well in place of sour cream, offering a similar tanginess.
How should I store leftovers?
Wrap leftovers tightly in plastic wrap or place in an airtight container. They can be kept at room temperature for a few days or frozen for longer storage.
Enjoy baking this delightful Pineapple Pound Cake, perfect for any occasion and sure to bring smiles all around!
