Mrs. Sprouse'S Pineapple Pound Cake
A moist, flavorful pineapple pound cake with rich buttery notes and tropical pineapple hints, perfect for dessert or special occasions, appealing to all pineapple lovers.
Ingredients
Instructions
- Cream butter or margarine, Crisco, and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Gradually add flour and milk alternately, beginning and ending with flour.
- Stir in vanilla, baking powder, and crushed pineapple, mixing gently.
- Pour batter into a greased and floured pan.
- Bake in a cold oven at 300°F (150°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have vegetable shortening, you can substitute with an equal amount of butter. Make sure to drain the crushed pineapple well to avoid a soggy cake. Mixing the flour and milk alternately ensures a smoother batter, which is key for a dense pound cake like this. For a twist, add some coconut flakes.
Serving Suggestions
This Pineapple Pound Cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee. For a tropical touch, consider serving it alongside fresh fruit or a fruit salad. It also makes a lovely addition to brunch spreads featuring American recipes.
Storage & Reheating
Store any leftover Pineapple Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice a piece and microwave for about 10-15 seconds, or until warmed through, for a delicious treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Sprouse'S Pineapple Pound Cake contains roughly 575 calories, with 8g protein, 79g carbohydrates, and 10g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium.
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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely chop and drain it well to remove excess moisture. This will help maintain the cake's texture and prevent it from becoming too wet.
What should I do if my cake sinks in the middle?
A sinking cake can occur due to underbaking or too much liquid in the batter. Ensure you measure your ingredients accurately and check for doneness by inserting a toothpick before the time is up. If it comes out clean, the cake is done.
How can I make this cake more visually appealing?
To enhance the presentation, you can dust the cooled cake with powdered sugar or drizzle a simple glaze made from powdered sugar and milk on top. Adding a few slices of fresh pineapple or maraschino cherries as a garnish can also add a nice touch.
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).