Pineapple Pound Cake
This Pineapple Pound Cake is made with pineapple puree for a finer and smoother textured pineapple cake. It is deliciously moist and tender.
(softened) (2/3 cup/141g)
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.
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