Pineapple Pound Cake is a moist pound cake topped with a tangy pineapple lemon glaze.
This dense and delicious dessert is made from scratch.
CLICK HERE TO PIN ON PINTEREST (Pineapple 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 to more accurately describe it.
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.
Fresh from the oven and before the glaze…
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.
HOW TO CORRECTLY 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.
Perfect time to preheat oven to 350 degrees F.
THE INGREDIENTS
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
Homemade Millionaire Pound Cake is dense with a mild sweetness
Perfect for my tangy Pineapple Lemon Glaze.
Scroll down to access both recipes.
ENJOY!
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.
Pineapple Pound Cake
Equipment
- 1 hand-held electric mixer or use a stand mixer
- 1 12-cup tube pan or Bundt pan
Ingredients
- 2-3/4 cups all-purpose flour Sifted, spooned and leveled.
- 2 teaspoons baking powder Make sure it's active before using.
- 1/2 teaspoon salt
- 2 cups unsalted butter, softened Same as 4 sticks.
- 1-3/4 cups granulated sugar
- 6 large eggs, room temperature
- 1-1/2 teaspoons pure vanilla extract
- no-stick baking spray with flour Use to grease 12-cup tube or Bundt pan.
Pineapple Lemon Glaze
- 2 cups confectioners sugar
- 2 tablespoons confectioners sugar This extra amount sweetens the glaze.
- 2 tablespoons evaporated milk Or use whole milk.
- 1/4 cup fresh lemon juice
- 1/2 cup crushed pineapples in juice, well drained
Instructions
- Preheat oven to 350.
- Sift 3 cups (more than recipe calls for) of all-purpose flour into a bowl.
- Lightly spoon sifted flour into measuring cup. Level with smooth end of a knife. Pour into a separate medium bowl. Repeat for 2-3/4 cups. Pour remainder back into the flour container.
- In medium bowl, whisk together prepared all-purpose flour, baking powder and salt. Set aside.
- In large bowl, mix softened butter, sugar and eggs with an electric mixer until light and fluffy. Add eggs one at a time. Beat well after each addition.
- Add pure vanilla extract. Beat until well combined.
- Add flour mixture and beat on low for ONLY 1 minute. Scrape bottom and sides of bowl.
- Use a spatula or spoon to scoop batter from bowl into a greased 12-cup tube pan or Bundt pan.
- Bake 50 to 55 minutes or until wooden skewer inserted in center and all the way to the bottom comes out clean. If using a knife, lightly touch bottom to avoid denting/scratching Bundt pan. A toothpick is too short to test a pound cake for doneness because it only pierces the top.
- After removing from oven, place "cake in the pan" on a rack or a thick folded towel. Allow pan to stand at least 20 minutes. This will help the cake release from the pan without sticking to the sides or bottom.
- Lightly tap pan on counter until the entire cake moves around easily. If it doesn't move, gently run a rubber spatula along the sides of the pan and around the tube to loosen cake.
- Carefully invert on a plate or rack and allow to cool another 15 minutes.
Pineapple Lemon Glaze
- In a medium saucepan, combine all ingredients. Stir together until well combined. Simmer over medium heat for 1 minute or until edges begin to bubble. Stir constantly.
- Remove from heat. Stir again.
- After pound cake has cooled for at least 30 minutes, pierce holes over the top. Slowly drizzle glaze over entire top of cake.
- Or drizzle glaze over each individual serving for those who prefer it.
- Pour cooled glaze into a container with a tight lid. Store in refrigerator. It will thicken slightly.
Nutrition
I like it!
Thank you very much MG Meyer! Greatly appreciated.