This Pineapple Pound Cake is made with pineapple puree for a finer and smoother textured pineapple cake. It is deliciously moist and tender.
After two recipes with pineapples, I guess I am still not done with pineapples yet. There are lots more of them in the stores and one or two more recipes would not hurt. They are such juicy and versatile fruits to work with. Today’s Pineapple Pound Cake was initially made with the pineapple pulp from another recipe. The flavor was really good and the cake turned out to be very moist and tender. Because of that I decided to make another loaf.
Fresh or Canned Pineapple
For this particular pound cake, I used convenient and easily available crushed pineapple in a can instead of fresh pineapple. As such this cake can be made any time of the year. The choice is yours – fresh or canned pineapple. Either one would work.
Most pineapple cakes made with crushed pineapple tend to fall apart because of the chunks of pineapple in them. This one holds together better because of the pineapple puree. Blending the pineapple also gives it a finer and smoother texture.
If you plan to use fresh pineapple, cut the flesh into chunks and blend till smooth. Strain the juice with a fine sieve and use the pulp. You may need up to two pineapples to get one cup of strained pineapple puree.
Tools Used in Making This Pineapple Pound Cake
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- Squeeze out as much juice as possible from crushed pineapple.
- Place in a blender and blend until it becomes a smooth puree. Remove and set aside.
- Grease and flour a 9-in x 5-in loaf pan. Preheat oven to 350˚F (180°C).
- Sift all-purpose flour, baking powder, and baking soda into a medium sized bowl.
- Cream butter and sugar in a large bowl until light and fluffy. This will take about 2 minutes.
- Beat in eggs, one at a time until combined.
- Add vanilla extract, half of the pureed pineapple, half of the milk, and half the flour mixture. Beat on low speed.
- Then add remaining pureed pineapple, milk, and flour mixture. Continue to beat until combine.
- Pour batter into prepared pan. Bake for 55 minutes or until wooden pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, remove and cool on wire rack.
Enjoy…..and have a wonderful day! 😎