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
This post contains affiliate links. Please read my disclosure policy here.
Hamilton Beach Power Deluxe Hand Mixer
KitchenAid Professional 5 Plus Series Stand Mixers – Metallic Chrome
Stainless Steel 5 Inch Fine Mesh Flour Sifter
Pineapple Pound Cake
Ingredients
- 1 cup crushed pineapple (drained)
- 1¾ cup all-purpose flour (265g)
- 1½ tsp baking powder
- ¾ tsp baking soda
- 1¼ sticks butter (softened) (2/3 cup/141g)
- ¾ cup sugar (165g)
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup milk (120ml)
Instructions
- 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.
Nutrition
Enjoy…..and have a wonderful day! 😎
Teresa says
Thank you so much for this recipe!!!! This looks incredible and I can’t wait to make it! Thanks for all of your wonderful recipes!
Linda says
You are welcome, Teresa. I am glad you found a recipe to try. Have fun baking. 🙂
Ganna says
What happens if I don’t happen to have pineapples? Can I use another fruit? How about just leaving the pineapples out?
Linda says
Yes, you can use another fruit but the amount of milk may have to be adjusted, depending on how juicy the fruit is. Do check out my Raspberry Swirl Cream Cheese Pound Cake for an alternative. I will post a plain vanilla pound cake soon. 🙂
Andrea says
This recipe is great. Could you possibly use the equal amount of pineapple juice instead of the milk? This seems like it would have more of the flavor of pineapple.
Linda says
Glad you enjoyed the recipe. Yes, you can try using pineapple juice instead of milk although I am not sure if it will give you more pineapple flavor. Perhaps a little but not very much more. 🙂
Salena M. says
This cake is a hit with my family n friends…i tweek it a bit…added coconut oil n toasted coconut flakes with pineapple glaze?
Linda says
So glad to hear your cake turned out well and your family enjoyed it. Thank you for your feedback.
Irmgard says
I was looking for a cake recipe using fresh pineapple and found this. I do love American cake recipes – they are usually so simple and quick! The cake is in the oven right this minute and will come to work with me tomorrow (might cover it with an icing made with pineapple purée and icing sugar) to be enjoyed by my colleagues and I.
Thank you for the recipe.
Linda says
You are welcome! Glad you found a recipe here you can use. 🙂
Hino says
I used the same amounts and the eggs were small and I increased one and also replaced the oil with coconut oil, but unfortunately? the mix became liquid and did not blow the cake and failed to rise
Linda says
There is probably too much liquid in your batter with the extra egg and coconut oil.
Judi says
Have this pound cake in oven! I added chopped walnuts! Am sure it will be delicious! Thank you for the recipe!
Judi says
Have this in oven! Added chopped walnuts!
Adam says
This came out really well. I added a splash of rum, and topped with a bit of chocolate icing with toasted macadamia nuts to enhance the pineapple flavor.