Pineapple Pound Cake

Pineapple Pound Cake is a moist pound cake topped with a tangy pineapple lemon glaze. 

This dense and delicious dessert is made from scratch. 

 

 

THE INGREDIENTS

Each of the four key ingredients weigh one pound:  all-purpose flour, unsalted butter, eggs, and sugar. 

Their weight is the inspiration for the name Pound Cake.  

 

EDITOR’S NOTE (November 1, 2022):  I published this recipe for the first time on August 12, 2022 as Homemade Millionaire Pound Cake.  Today, I changed the name to Pineapple Pound Cake.

DISCLAIMER (NOT SPONSORED):  I have not been paid to endorse pictured products.  Delighted to share the ingredients I purchased and used to make this delicious pound cake.  All comments are my own.

 

HOW TO MEASURE ALL-PURPOSE FLOUR 

Never use measuring cup to scoop flour from a container (or bag) because it’s too much.  The pound cake will be thick and dry with a bad taste.

Before measuring flour, make sure the whisk and measuring bowl are dry so the ingredients will not stick to them.

For example, if baking powder and/or salt stick to the whisk, the pound cake will not turn out right.

To correctly measure 2-3/4 cups of all-purpose flour for this recipe do the following:

1. Pour 3 cups into a sifter placed over a large bowl.  After sifting, discard the      hard particles.

2.  Lightly scoop sifted flour with a spoon and pour into measuring cup. 

     Level off with smooth end of a knife.

3.  Pour measured flour into a separate large bowl.

4.  Repeat until you have 2-3/4 cups. 

5.  Return remaining flour to the original container.

 

After measuring flour, preheat oven to 350 degrees F. 

 

WHISK AND MEASURING BOWL TIPS

First, make sure the whisk and measuring bowl are dry so the ingredients will not stick to them.

For example, if baking powder and/or salt stick to the whisk, the pound cake will not turn out right.

 

BUTTER & EGGS

1 cup or 4 sticks of unsalted butter (softened) and six eggs at room temperature.  

 

 

THE SWEETENER

Use 1-3/4 cups of granulated sugar or your favorite sugar substitute (adjust amount as required).    

 

THE FLAVORING 

I enjoy the wonderful taste of Pure Vanilla Extract.  Tastes much better than imitation in my opinion.   Use whatever you prefer. 

  

 

 

THE BATTER

After following the recipe’s detailed instructions (shown below), the batter will be thick. 

 

 

PREPARE THE PAN

Thoroughly grease a12-cup tube pan or Bundt pan with no-stick baking spray with flour.

 

 

READY TO BAKE

Fill thoroughly greased 12-cup tube pan or Bundt pan with the cake batter.

Smooth top with spatula or back of a spoon.

 

Make sure oven is preheated to 350 degrees F.

If the cake’s edges look light brown after baking 15 minutes, it’s cooking too fast.  Decrease temp to 325. 

 

HOW TO TEST FOR DONENESS

A toothpick is commonly used to test a pound cake for doneness.  However, it’s too short to reach the bottom. 

The best alternative is a long wooden skewer (or knife). 

Gently insert into baked pound cake and press to the bottom. 

If the skewer (or knife) comes out clean, the cake is done.  

 

COOLING TIP

After removing Homemade Millionaire Pound cake from the oven, cool in the pan at least 20 minutes. 

Do this so the sides and bottom will not stick to the pan when it’s turned out onto a cake plate.

 

SERVING SUGGESTION

Drizzled with a Pineapple Lemon Glaze (recipe below).

 

Perfect for my tangy Pineapple Lemon Glaze. 

 

ENJOY!

CLICK HERE TO PIN ON PINTEREST (Pineapple Pound Cake).

 

To obtain calories and nutritional information by weight, visit popular online nutritional calculator is myfitnesspal.com. 

Copy recipe link in the address bar and add it to their calculator.     

No need to type each ingredient.