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.
Keyword : pineapple pound cake, 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
Calories: 250kcal
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