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
Scale
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.
