This Pineapple Pound Cake Recipe is a moist and buttery recipe, which is made with pineapple slices and pound cake mix. It’s a straightforward recipe, ready in about 1 hour and 15 minutes.
Jump to RecipePineapple Pound Cake Recipe Ingredients
- Cooking spray
- 1 (8-ounce) can pineapple slices, drained, juice reserved
- 1 (16-ounce) box pound cake mix
- 2 eggs
- 1 (6-ounce) can pineapple juice
- 1/4 cup water
- 1/2 cup brown sugar
- 2 tablespoons butter
How To Make Pineapple Pound Cake Recipe
- Prep Oven and Pan: Preheat your oven to 350 degrees F. Thoroughly spray a 9-by-5-inch loaf pan with cooking spray and set it aside.
- Prepare the Pineapple: Remove 3 whole pineapple slices from the can and set them aside for the topping. Finely chop the remaining pineapple slices into small pieces and set them aside. Be sure to reserve all the juice from the can.
- Mix the Cake Batter: In a large bowl, combine the pound cake mix, eggs, and the separate 6-ounce can of pineapple juice. Using an electric mixer, blend on low speed for 30 seconds to moisten the ingredients. Scrape down the sides of the bowl, then increase the speed to medium and beat for 3 minutes. Gently stir in the chopped pineapple pieces until they are well combined.
- Bake the Cake: Pour the finished batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before attempting to remove it.
- Make the Pineapple Topping: In a small pot over medium heat, combine the reserved juice from the can of pineapple slices and 1/4 cup of water. Add the brown sugar and butter, stirring until the sugar dissolves. Bring the mixture to a simmer. Carefully place the 3 reserved pineapple rings into the pot and let them sauté for about 4 minutes, or until the sauce thickens slightly. Remove the pot from the heat.
- Garnish and Serve: Carefully remove the cooled pound cake from the pan and place it on a serving platter. Arrange the three sautéed pineapple rings on top of the cake, using toothpicks to hold them in place if needed. Pour the remaining warm sauce from the pot over the entire cake and serve.
Recipe Tips
- How do I keep my pound cake from sticking? Be very generous with the cooking spray, making sure to cover the bottom, all four sides, and the corners of the pan. Letting the cake cool completely before trying to remove it is also crucial.
- Can I use fresh pineapple?While canned pineapple is convenient, you can use fresh pineapple. You will need to chop it finely for the batter and may need to add a bit more sugar to the topping sauce to get the same level of sweetness.
- How do I know when my pound cake is done? The toothpick test is the most reliable method. Insert a wooden toothpick or skewer into the thickest part of the cake. If it comes out clean with no wet batter attached, it’s ready.
- Can I make this recipe without an electric mixer? Yes, you can mix the batter by hand with a whisk. Be sure to mix vigorously for several minutes after the ingredients are combined to incorporate enough air into the batter for a light texture.
What To Serve With Pineapple Pound Cake
This cake is delicious on its own, but a simple side can elevate it even further.
- A scoop of vanilla bean or coconut ice cream
- A dollop of fresh whipped cream
- A sprinkle of toasted coconut flakes
- A cup of hot coffee or tea
How To Store Pineapple Pound Cake
Refrigerate: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The sauce will keep the cake very moist. Freeze: For longer storage, you can freeze the cake without the sauce. Wrap the cooled cake tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw at room temperature and prepare the sauce just before serving.
Pineapple Pound Cake Nutrition Facts
Serving: 1 slice | Calories: 480kcal | Protein: 5g | Fat: 18g | Carbohydrates: 75g | Sugar: 50g | Sodium: 350mg Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A pineapple upside-down cake is baked with the pineapple rings and a brown sugar-butter mixture at the bottom of the pan, which becomes the topping when the cake is inverted. This recipe incorporates chopped pineapple into the batter itself and adds the pineapple rings and sauce after baking.
Yes, this recipe can be adapted for a Bundt pan. You may need to double the recipe to ensure it fills the pan properly, and the baking time will likely need to be increased. Start checking for doneness around the 50-minute mark.
A dense pound cake can result from over-mixing the batter after the initial 3-minute beating period, or from not beating it long enough to incorporate air. Using ingredients that are too cold can also affect the texture; let eggs come to room temperature before using them.
Try More Recipes:
Pineapple Pound Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes50
minutes480
kcalAn incredibly moist and easy pound cake made from a mix, packed with chopped pineapple, and topped with sautéed pineapple rings in a buttery brown sugar glaze.
Ingredients
1 (16-ounce) box pound cake mix
1 (8-ounce) can pineapple slices
1 (6-ounce) can pineapple juice
2 large eggs
1/2 cup brown sugar
2 tbsp butter
1/4 cup water
Cooking spray
Directions
- Preheat oven to 350°F and spray a 9×5-inch loaf pan.
- Chop all but 3 pineapple slices; reserve the juice from the can.
- Beat cake mix, eggs, and the 6-oz can of pineapple juice with a mixer for 3 minutes. Stir in chopped pineapple.
- Pour batter into the pan and bake for 45-50 minutes, until a toothpick comes out clean. Cool completely.
- Simmer reserved pineapple juice, water, brown sugar, and butter in a pot.
- Add the 3 whole pineapple rings to the pot and sauté for 4 minutes until the sauce thickens.
- Top cooled cake with pineapple rings and pour the warm sauce over everything before serving.
Notes
- Let the cake cool completely in the pan before removing it to prevent it from breaking.
- Using a boxed cake mix makes this recipe incredibly simple and consistent.
- Don’t skip scraping down the sides of the bowl while mixing; this ensures all ingredients are evenly incorporated.
- The sauce can be gently reheated if it cools too much before you are ready to serve.
