Pineapple-Pecan Pound Cake
A moist and flavorful pineapple-pecan pound cake with a hint of cinnamon, perfect for dessert or tea time, offering a delightful combination of sweet pineapple and crunchy pecans.
Ingredients
Instructions
- Mix all ingredients well.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until stiff peaks form. If you're out of self-rising flour, you can make a substitute by combining all-purpose flour with baking powder and salt. Adding a splash of vanilla extract can enhance the flavor. You might also consider using walnuts instead of pecans for a different nutty taste, which would pair beautifully with this Pineapple-Pecan Pound Cake.
Serving Suggestions
This pineapple-pecan pound cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs well with a cup of tea or coffee, making it perfect for an afternoon snack. For a refreshing side, consider serving it with an Easy Summer Salad, which balances the richness of the cake.
Storage & Reheating
Once cooled, store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and foil and freeze for up to three months. To reheat, simply slice and place in a microwave for about 10-15 seconds or warm it in a preheated oven at 300°F (150°C) for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Pecan Pound Cake contains roughly 579 calories, with 16g protein, 41g carbohydrates, and 41g fat. It is an excellent source of protein (32% of the Daily Value), vitamin C (22% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop and drain it well to avoid excess moisture. Fresh pineapple will add a vibrant flavor to the cake, but the texture may vary slightly compared to using crushed canned pineapple.
What can I substitute for vegetable oil?
You can substitute vegetable oil with an equal amount of melted coconut oil, canola oil, or even unsweetened applesauce for a healthier option. Each alternative will bring a slightly different flavor and texture, so choose based on your preference.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown. If it seems undercooked, bake for an additional 5-10 minutes.
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).