Name: Pineapple Juice Pound Cake Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 5 large eggs; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup pineapple juice; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); Powdered sugar

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If you adore pound cake and crave the sun-kissed flavors of the tropics, Pineapple Juice Pound Cake is exactly what your dessert table needs. This cake boasts an irresistibly moist crumb, a sweet yet subtle tang, and the kind of buttery richness that makes every bite unforgettable. Its golden color and captivating aroma will have everyone gathering around the kitchen, eager for a slice. Whether you’re serving it at a casual brunch or to end a special dinner on a high note, Pineapple Juice Pound Cake always steals the show while remaining blissfully simple to make.

Ingredients You’ll Need

Pineapple Juice Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of Pineapple Juice Pound Cake is how it transforms humble ingredients into something truly magic. Each component brings its own unique touch – from the lushness of butter and the sunny notes of pineapple juice to the structural support of eggs and flour.

Unsalted butter, softened: The foundation of any great pound cake, butter offers richness and a tender crumb.
Granulated sugar: Provides sweetness and helps give that lovely golden crust.
Large eggs: Essential for binding and creating a velvety texture.
All-purpose flour: Gives the cake structure while keeping it light enough to feel almost airy.
Baking powder: Just the right boost for a gentle lift and fine crumb.
Salt: Enhances every flavor in the cake and balances sweetness.
Pineapple juice: The star ingredient! It infuses the cake with tropical notes and unbeatable moisture.
Vanilla extract: Rounds out the flavor with familiar, comforting warmth.
Almond extract (optional): For a subtle, nutty undertone that makes each bite more complex.
Powdered sugar (optional): A bit of dusting gives each slice that tempting bakery finish.

How to Make Pineapple Juice Pound Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 325°F. While that warms up, grease and flour a bundt or loaf pan well – you want every crevice coated, so your gorgeous Pineapple Juice Pound Cake slides out without a hitch.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and almost pale in color. This process usually takes about 3-5 minutes and is key for a fine-textured, airy pound cake. Don’t rush it – this step sets the stage for your cake’s perfect crumb.

Step 3: Add the Eggs

Add your eggs one at a time, beating well after each addition. This ensures the batter stays smooth and that the eggs fully integrate, lending richness and making the cake rise beautifully. Each egg adds structure, so take your time.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Give this mixture a light sift or stir to evenly distribute the leavening and salt, which helps the cake bake evenly throughout.

Step 5: Combine Wet and Dry Ingredients with Pineapple Juice

Gradually add the dry ingredients to your wet mixture in three parts, alternating with the pineapple juice. Begin and end with the flour mixture. This alternating technique helps maintain a fluffy texture, keeps the batter from getting overly dense, and blends everything smoothly.

Step 6: Add Extracts

Once everything is mostly combined, stir in the vanilla extract and almond extract (if using). Their fragrance brings a bakery-quality complexity and depth that makes this Pineapple Juice Pound Cake so comforting.

Step 7: Bake

Pour the finished batter into your prepared pan and smooth the top gently. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. The scent in your kitchen will be absolutely irresistible – that’s when you know you’re close!

Step 8: Cool and Unmold

After baking, let your cake rest in the pan for about 15 minutes. This helps it firm up just enough to release cleanly. Invert onto a wire rack and allow it to cool completely before adding your finishing touches.

Step 9: Finishing Touches

If desired, dust with powdered sugar for a pretty, classic look. At this stage, your Pineapple Juice Pound Cake is ready to slice and enjoy – and trust me, it’ll be hard to resist!

How to Serve Pineapple Juice Pound Cake

Garnishes

A simple dusting of powdered sugar is timeless, but you can elevate each slice even further with a drizzle of pineapple glaze, a dollop of fresh whipped cream, or sprinkles of toasted coconut. If you’re feeling extra fancy, fresh pineapple chunks or thin lime zest ribbons look beautiful and echo the cake’s tropical spirit.

Side Dishes

Pineapple Juice Pound Cake truly needs little accompaniment, but it’s lovely with bright, tart fruit salads, berries, or a scoop of coconut ice cream. A steaming cup of coffee or a tall glass of iced tea is a match made in dessert heaven, too.

Creative Ways to Present

Turn your Pineapple Juice Pound Cake into elegant parfaits by layering cubes of cake with pineapple curd and whipped cream in glasses. You could also grill slices briefly and serve them a la mode for a warm-cold dessert contrast that’s sure to wow your guests. Mini loaf pans or muffin tins make adorable individual servings for party platters and picnics!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pineapple Juice Pound Cake well-wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The cake maintains its lovely moisture and flavor – in fact, it’s almost even better on day two.

Freezing

This cake freezes delightfully! Slice it or leave it whole, wrap it tightly in plastic and then foil, and pop it in the freezer for up to 2 months. Thaw at room temperature, still wrapped, to keep it from drying out.

Reheating

If you like your cake warm, gently microwave individual slices for 10 to 15 seconds or reheat briefly in a low oven. This brings back that just-baked aroma and softness, making Pineapple Juice Pound Cake feel freshly made every time.

FAQs

Can I use canned pineapple juice for this recipe?

Absolutely! Canned pineapple juice works perfectly, and it’s convenient for year-round baking. Just make sure to use 100 percent juice with no added sweeteners for the best flavor balance.

Is it possible to make this cake gluten-free?

Yes, you can substitute a quality all-purpose gluten-free flour blend for the regular flour. The result will be a slightly different crumb, but you’ll still get that lovely moisture and pineapple flavor.

Can I add actual pineapple pieces to the batter?

You bet! Fold in a half-cup of well-drained, crushed pineapple for extra texture and bursts of fruity goodness. This is a delicious twist that still keeps the cake cohesive.

What size pan should I use?

A standard 12-cup bundt pan is perfect, but a large loaf pan works just as well. If you use smaller pans, just start checking for doneness a bit earlier to prevent overbaking.

Why did my cake stick to the pan?

Sticking typically happens if the pan wasn’t greased and floured thoroughly. Use a generous amount of both, getting into every nook and cranny, or try a baking spray with flour for easy release every time.

Final Thoughts

Whether you’re new to baking or a seasoned pro, you’ll fall in love with how vibrant and tender this Pineapple Juice Pound Cake turns out every single time. It’s a recipe that sparks joy from start to finish and leaves guests raving. Give it a try, and let a little taste of sunshine brighten your next gathering!

Pineapple Juice Pound Cake Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Pineapple Juice Pound Cake is a tropical delight that’s moist and flavorful. The subtle sweetness of pineapple juice adds a unique twist to the classic pound cake, making it perfect for any occasion.

Ingredients

Scale

Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup pineapple juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)

For Dusting (optional):

Powdered sugar

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Instructions

Preheat the Oven: Preheat your oven to 325°F and grease and flour a bundt or loaf pan.
Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add Eggs: Add eggs one at a time, beating well after each addition.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice, beginning and ending with the dry ingredients.
Add Extracts: Stir in the vanilla and almond extracts.
Bake: Pour the batter into the prepared pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.