If you have a soft spot for moist, tender cakes with a tropical twist, the Pineapple Juice Pound Cake Recipe is going to become your new favorite dessert. This delightful bundt cake balances the buttery richness of a classic pound cake with the bright, refreshing zing of pineapple juice, making every bite a wonderful harmony of flavors and textures. Whether you’re hosting a family gathering or craving a sunny treat on a rainy day, this recipe is simple to master and always delivers that perfect slice of sweet comfort.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in crafting the perfect Pineapple Juice Pound Cake. From the creamy butter that gives richness to the cake, to the pineapple juice that infuses it with a tropical flair, these ingredients are straightforward but truly make this dessert shine.
- 3 cups all-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- 1/2 teaspoon baking powder: Helps the cake rise gently without overpowering its dense texture.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup unsalted butter, softened: Adds a rich, creamy texture and depth of flavor.
- 1/2 cup vegetable oil: Keeps the cake moist and tender with a subtle lightness.
- 2 1/2 cups granulated sugar: Sweetens the cake beautifully, creating that classic pound cake sweetness.
- 5 large eggs: Bind the ingredients and contribute to a luscious texture.
- 1 tablespoon vanilla extract: Adds warmth and enhances the tropical notes.
- 3/4 cup pineapple juice: Infuses the cake with juicy, vibrant pineapple flavor and moisture.
- Optional glaze: 1 cup powdered sugar mixed with 2–3 tablespoons pineapple juice to drizzle a glossy, tangy finish.
How to Make Pineapple Juice Pound Cake Recipe
Step 1: Prepare your equipment and dry ingredients
Begin by preheating your oven to 325°F (163°C) and greasing a 10-inch bundt or tube pan with butter or non-stick spray, then dust it lightly with flour. This simple prep ensures your cake releases easily after baking. Next, whisk together the flour, baking powder, and salt in a medium bowl—this helps evenly distribute the leavening and seasoning throughout the batter.
Step 2: Cream the butter, oil, and sugar
Using a mixer, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy. This should take about 3 to 4 minutes and is a crucial step for a tender crumb as it incorporates air into the batter, giving it that beloved pound cake texture.
Step 3: Add the eggs and vanilla
Next, add the eggs one at a time, making sure each egg is fully mixed in before adding the next. This gradual addition prevents the batter from curdling and helps create a smooth, uniform texture. Stir in the vanilla extract to add a lovely aromatic depth that complements the pineapple juice perfectly.
Step 4: Combine dry and wet ingredients with pineapple juice
Add the dry ingredients to the wet mixture in three parts, alternating with the pineapple juice, beginning and ending with the flour mixture. Mix just until combined at each addition—overmixing can lead to a tough cake. This method ensures your batter stays light while fully incorporating the tropical flavor.
Step 5: Bake and cool
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 75 to 85 minutes until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely, so it holds its shape perfectly without sticking.
Step 6: Add the optional pineapple glaze
If you want to take this cake to the next level, whisk together powdered sugar and pineapple juice until smooth, then drizzle the glaze over the cooled cake. This adds an extra layer of sweet, tangy moisture that enhances the tropical vibe without overpowering the cake’s delicate texture.
How to Serve Pineapple Juice Pound Cake Recipe
Garnishes
Consider topping slices of this delightful cake with fresh pineapple chunks or a sprinkle of toasted coconut for an extra tropical touch. A dollop of whipped cream or a few mint leaves can also add color and complement the flavors beautifully, creating a stunning and inviting presentation.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a light fruit salad. The cool creaminess of ice cream contrasts nicely with the dense cake, while the freshness of fruit salad balances the sweetness and keeps the whole experience refreshing.
Creative Ways to Present
For a party, slice the cake into bite-sized squares and serve on a platter with small forks, or transform it into a trifle layered with pineapple chunks and whipped cream. You can also toast petite slices lightly and serve them as a base for tropical-themed desserts or even a sweet breakfast treat.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Juice Pound Cake Recipe keeps beautifully at room temperature in an airtight container for up to three days. If you want to enjoy it longer, store the cake tightly covered to prevent it from drying out while retaining its moist texture.
Freezing
This cake freezes wonderfully, making it perfect for prepping ahead. Wrap the cooled cake tightly in plastic wrap and then foil before placing it in the freezer. It will keep well for up to three months, allowing you to enjoy tropical sweetness anytime you want.
Reheating
When ready to enjoy frozen cake, thaw it at room temperature. For a freshly baked feel, warm slices gently in the microwave for 15 to 20 seconds or in a low oven wrapped in foil. This revives the cake’s moist crumb and buttery goodness.
FAQs
Can I use canned pineapple juice for this recipe?
Absolutely! Canned pineapple juice works just as well as fresh juice here, offering the same sweet and tangy flavor that’s so essential to the cake’s character.
Is it okay to substitute butter with all oil?
While you could use all oil, the butter adds richness and flavor that oil alone can’t replicate. Keeping both butter and oil ensures the cake stays moist and flavorful without losing that classic pound cake texture.
How do I know when the Pineapple Juice Pound Cake is done baking?
Use a toothpick or skewer inserted into the center. When it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to cool.
Can I add crushed pineapple to the batter?
Yes, for an extra pineapple punch, fold in 1/2 cup of finely crushed, well-drained pineapple. It adds bursts of juicy texture without making the batter too wet.
Is this cake suitable for vegetarians?
Yes, the Pineapple Juice Pound Cake Recipe is vegetarian-friendly as it contains no meat products, just wholesome baking staples.
Final Thoughts
This Pineapple Juice Pound Cake Recipe is an absolute gem for anyone who loves the richness of pound cake with a sunny, tropical twist. It’s straightforward to make, wonderfully moist, and bursting with flavor. I encourage you to give it a try and delight yourself and your loved ones with every slice—it’s sure to become a cherished favorite in your dessert rotation!
Print
Pineapple Juice Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
This Pineapple Juice Pound Cake is a moist and flavorful dessert that infuses traditional pound cake with tropical pineapple juice for a delightful twist. Perfectly dense yet tender, this Southern-American classic is enhanced with a buttery base and optional pineapple glaze, making it a crowd-pleaser for any occasion.
Ingredients
Cake
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup pineapple juice
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking and ensure easy release of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes. This step helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and pineapple juice to the wet ingredients in three parts, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter, which can make the cake tough.
- Pour and Bake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 75 to 85 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes. Then, carefully turn it out onto a wire rack to cool completely, which helps prevent sogginess and maintains texture.
- Prepare Optional Glaze: For added sweetness and pineapple flavor, whisk together powdered sugar and pineapple juice until smooth. Drizzle the glaze over the cooled cake before serving for a glossy finish.
Notes
- For extra pineapple flavor and texture, fold in 1/2 cup finely crushed, well-drained pineapple into the batter before baking.
- The cake keeps well at room temperature for up to 3 days when stored in an airtight container.
- You can freeze the cake for up to 3 months. Thaw at room temperature before serving.
