Mendy'S Pineapple Pound Cake
A moist and flavorful pineapple pound cake with a tender crumb, perfect for dessert or tea time, appealing to those who love fruity, buttery baked treats.
Ingredients
Instructions
- Cream Crisco and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in salt, sifted flour, and vanilla until just combined.
- Fold in the drained crushed pineapple gently.
- Pour batter into a greased 10-inch tube pan.
- Bake in a preheated oven at 325°F (165°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure that your Crisco is at room temperature before creaming with sugar. You can substitute half the Crisco with unsalted butter for added flavor. If you're in a pinch, canned pineapple can be replaced with fresh pineapple, just remember to drain it well. For an extra boost of flavor, consider adding a teaspoon of almond extract.
Serving Suggestions
This pineapple pound cake pairs beautifully with fresh whipped cream or a scoop of vanilla ice cream for a decadent dessert. Consider serving it alongside a cup of coffee or tea for a delightful afternoon treat. It also makes a great breakfast option when served with fruit, similar to how you might enjoy Muffins In The Mornin'.
Storage & Reheating
Store any leftover pineapple pound cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the freezer for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mendy'S Pineapple Pound Cake contains roughly 618 calories, with 7g protein, 87g carbohydrates, and 4g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and iron. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Using whole wheat flour will change the texture and density of the cake. If you prefer using whole wheat, consider using half whole wheat and half all-purpose flour to maintain some lightness while adding fiber.
How can I tell when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done. If it has wet batter on it, continue baking for a few more minutes, checking periodically.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld together. You can bake it a day or two in advance and store it as mentioned. Just let it cool completely before wrapping it for storage.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).