Name: Pineapple Pound Cake
Prep time: 10 min
Cook time: PT-495760H57M58S
Cuisine: American
Ingredients: 1 cup dried pineapple, diced small; 1/3 cup orange juice or rum (optional); 2 ¾ cups cake flour; 1 teaspoon kosher salt; ½ teaspoon baking soda; 1 ½ cups unsalted butter, room temperature; 2 ½ cups granulated sugar; 6 large eggs, room temperature; 1 cup buttermilk, room temperature; 1 tablespoon vanilla extract; 1 can (20 oz) crushed pineapple, drained well, juice reserved; 1 tablespoon unsalted butter, melted; 3 tablespoons reserved pineapple juice; 1 teaspoon vanilla extract; Pinch kosher salt; 1 ½ cups confectioners’ sugar

Ingredients

Scale

1 cup dried pineapple, diced small
1/3 cup orange juice or rum (optional)
2 ¾ cups cake flour
1 teaspoon kosher salt
½ teaspoon baking soda
1 ½ cups unsalted butter, room temperature
2 ½ cups granulated sugar
6 large eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon vanilla extract
1 can (20 oz) crushed pineapple, drained well, juice reserved
1 tablespoon unsalted butter, melted
3 tablespoons reserved pineapple juice
1 teaspoon vanilla extract
Pinch kosher salt
1 ½ cups confectioners’ sugar

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Instructions

Soak the dried pineapple in orange juice or rum for 2 hours, then drain and set aside.
Preheat the oven to 325°F and prepare a 12-cup Bundt pan with nonstick baking spray.
Whisk together the flour, salt, and baking soda in a medium bowl.
Cream together the butter and sugar in a stand mixer for 4 minutes until pale and fluffy.
Add the eggs one by one, mixing well after each addition and scraping the bowl as needed.
Reduce the mixer speed to low and gradually mix in the dry ingredients in two increments; avoid over mixing.
Incorporate the buttermilk, vanilla, crushed pineapple, and soaked pineapple until just combined, then turn off the mixer.
Pour the batter into the prepared pan and bake for 70-75 minutes until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a serving plate to cool completely.
For the glaze, mix butter, pineapple juice, vanilla, and salt, then whisk in confectioners’ sugar until smooth. Drizzle over the cooled cake and let sit for 10-15 minutes before slicing.

Notes

Allow the cake to cool completely before adding the glaze to prevent it from melting off.
You can substitute the rum with orange juice for a non-alcoholic version of the recipe.
Ensure that all ingredients are at room temperature for the best mixing results.

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 40g
Sodium: 300mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 1g
Protein: 5g
Cholesterol: 105mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.