Here’s a classic Pineapple Pound Cake (Pound Cake de Piña) recipe—moist, buttery, and bursting with sweet pineapple flavor. 🍍🍰
Ingredients (for a 9×5-inch loaf)
Cake:
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup crushed pineapple, drained
- 2–3 tbsp pineapple juice (optional, from the crushed pineapple)
Optional glaze:
- ½ cup powdered sugar
- 1–2 tbsp pineapple juice or milk
Instructions
- Preheat oven:
- 350 °F (175 °C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients:
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Combine with pineapple:
- Fold in crushed pineapple and a few tablespoons of pineapple juice if using.
- Gradually fold in dry ingredients until just combined.
- Bake:
- Pour batter into prepared pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze:
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Optional: drizzle with a simple glaze made from powdered sugar and pineapple juice.
Tips
- Extra moist: Use full juice from the pineapple instead of part of the milk or liquid in the recipe.
- Add texture: Stir in ½ cup chopped walnuts or coconut flakes for added flavor.
- Serving suggestion: Serve as is, or with a scoop of vanilla ice cream for dessert.
I can also give a mini bundt cake version of pineapple pound cake that’s perfect for sharing or gifting.
Do you want me to share that version?
