Pat'S Pineapple Pound Cake
A moist pineapple pound cake with a rich, buttery flavor and sweet pineapple notes, perfect for dessert or teatime gatherings, appealing to pineapple lovers and cake enthusiasts.
Ingredients
Instructions
- Cream Crisco, oleo, and sugar together until well blended.
- Add eggs one at a time, beating well after each addition.
- Sift flour with baking powder and add to the mixture gradually, alternating with milk.
- Stir in vanilla, then fold in undrained crushed pineapple and mix well.
- Pour batter into a greased and floured tube pan.
- Place the pan in a cold oven set to 325°F (163°C).
- Bake for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
- Let the cake stand in the pan for 10 minutes, then carefully remove and cool.
Tips & Substitutions
For a lighter texture, ensure your Crisco and oleo are at room temperature before creaming with sugar. If you don't have oleo, unsalted butter can be used as a substitute. You can enhance the flavor by adding a pinch of salt to balance the sweetness. Ensure the crushed pineapple is well-drained if you prefer a less moist cake, but for more flavor, use it undrained as the recipe suggests.
Serving Suggestions
This pineapple pound cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with the rich flavors of Vanilla Caramel Bars With Chocolate Chips, making for a delightful dessert spread. Try garnishing with fresh pineapple slices or a sprinkle of powdered sugar for an elegant touch.
Storage & Reheating
To store leftover pineapple pound cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. To reheat, simply slice and microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pat'S Pineapple Pound Cake contains roughly 225 calories, with 1g protein, 20g carbohydrates, and 0g fat.
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 crushed pineapple?
Yes, you can use fresh pineapple, but it should be finely chopped and may need to be drained to avoid excess moisture. Crushed pineapple adds sweetness and moisture, so if using fresh, consider adding a little more sugar to maintain the flavor balance.
What can I do if my cake sinks in the middle?
A sinking cake can be due to underbaking or too much moisture in the batter. Ensure that you bake the cake for the full 1 1/2 hours and check for doneness with a toothpick. If it comes out clean, the cake should be fine. Also, avoid opening the oven door frequently during baking.
How can I add more flavor to the cake?
You can incorporate additional flavorings such as almond extract or a bit of coconut extract to complement the pineapple. Another option is to add spices like cinnamon or nutmeg for warmth. You might also consider using flavored yogurt in place of some of the milk for added richness.
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).