This recipe for Pineapple Pound Cake—which is luscious and flavorful—is so very rich and wonderful!
3 sticks unsalted butter 3 cups white sugar (600g) 5 large eggs 3 cups All Purpose Flour ½ teaspoon baking powder (2g) ½ teaspoon salt (3g) 1 cup sour cream (242g) 15.25 oz can of crushed pineapple ⅓ cup reserved pineapple juice ⅓ cup sugar (100g) 2 cup powdered sugar sifted 3-4 Tablespoons pineapple juice pinch of salt 1 teaspoon vanilla extract (4g)
Ingredients
Grease and flour a bundt pan and heat the oven to 325 degrees F.To drain the pineapple, put a sieve or sifter over a bowl and pour the crushed pineapple from the can into it.
If you lightly press the pineapple in the strainer with a fork, the juice will fall into the bowl below. Keep the pineapple and juice separate. Put away.
In a different bowl, mix the all-purpose flour, baking powder, and salt with a whisk. Set this bowl away for now.If you have a stand mixer, use the paddle tool to mix the butter on medium speed until it is smooth.
For three to five minutes, mix on medium speed while adding the sugar little by little.Add the eggs one at a time, mixing each one in after it's added.
Put the sour cream, 1 ½ cups of well-drained crushed pineapple, and vanilla extract in a small bowl or measuring cup.Mix the butter, sugar, and eggs together on low speed. Add the flour mixture and the sour cream mixture in turns.
ut the dry ingredients in first and end with them. I put in the flour mix three times and the sour cream mix twice. Not much more than a quick mix.In a 325° oven, bake for 60 to 70 minutes.
When the cake is almost an hour old, check on it and add more time if needed. It's done when a toothpick or stick stuck in it comes out clean or with just a few moist crumbs stuck to it.About 8 to 8.5 cups of batter can be made with this method.
Mix pineapple juice and white/granulated sugar. Microwave one minute. Sugar should dissolve in heated mixture. If sugar crystals form on the spoon after swirling the hot mixture, microwave for a few seconds.
(Alternatively, heat and dissolve the mixture on the stovetop).Apply glaze to cake top and sides with a silicone pastry brush. Extras will remain. If needed, use a few teaspoons for the white glaze below.
Stir confectioners sugar, pineapple juice, and a pinch of salt in a small bowl until smooth.Pour over pineapple-glazed pound cake after cooling. (I spooned my into a piping bag with a clipped tip for control.)
Increase powdered sugar if the glaze is too thin. Add juice or milk if too thick.An airtight container can store this cake at room temperature.
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