Delicious Pineapple-Nut Pound Cake Recipe

Greetings and salutations, fellow dessert aficionados! Today, I am excited to share with you a recipe that will undoubtedly become the star of your next baking spree. Ladies and gentlemen, I present to you the Pineapple-Nut Pound Cake Recipe.

Prepare yourself for a culinary journey that takes your taste buds through a tropical paradise. This mouth-watering dessert evokes the flavors of the islands with every rich and decadent bite. Each slice is a fusion of fluffy cake, juicy pineapple, savory nuts all wrapped in one irresistible package.

But what truly sets this cake apart is its moist, dense texture. You’ll be amazed at how each ingredient blends perfectly into one another to create a pound cake recipe like no other.

The Pineapple-Nut Pound Cake Recipe is perfect for any occasion, whether it’s for a potluck dinner or an afternoon tea party. Impress your guests with this gorgeous bundt cake at your next gathering and watch as they delight in each scrumptious morsel.

So pull out your aprons, preheat your ovens to 350 degrees Fahrenheit, and let’s get started on baking this delicious pineapple nut pound cake!

Why You’ll Love This Recipe

My dear food lover, let me tell you why you should fall in love with this Pineapple-Nut Pound Cake Recipe. First and foremost, this cake is an absolute paradise for any pineapple lover out there. It’s dense, moist, and incredibly flavorful, with the perfect balance of a rich buttery flavor and tangy sweetness that will make your taste buds dance with joy.

But that’s not all! This cake recipe is quick and easy to follow, making it a great option for any beginner baker who wants to impress their friends or family with their skills. With just a few simple ingredients such as eggs, crushed pineapple, margarine or butter, flaked coconut, and pecans or walnuts – you can create this heavenly dessert.

If you have been searching for a cake that is perfect for any occasion, then consider this recipe your holy grail! Whether you are looking for a dessert to serve during brunch or as part of your afternoon tea party spread, this Pineapple-Nut Pound Cake will surely impress your guests.

So go ahead and give it a try – I guarantee you won’t regret making this one-of-a-kind bundt-style pineapple pound cake recipe. Your taste buds will thank you!

Ingredient List

Here is a list of all the ingredients you will need to make this Pineapple-Nut Pound Cake. You can find most of them at your regular grocery store.

Cake Ingredients:

• 1 cup unsalted butter (room temperature)
• 1 cup margarine
• 8 large eggs (room temperature)
• 3 cups sugar
• 1 can (20-oz) crushed pineapple, drained and juice reserved
• 4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinammon
• 1 cup chopped pecans

Pineapple Glaze:

• Reserved juice from the crushed pineapple can
• 2 cups powdered sugar

Make sure you check your pantry before starting to bake to ensure you have all necessary items on hand.

The Recipe How-To

Now that you have all the ingredients ready, let’s start baking! Trust me, this Pineapple-Nut Pound Cake Recipe will make your taste buds dance with joy.

Steps

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a bundt pan generously.
3. Drain a 20 oz can of crushed pineapple, reserving 1/4 cup of the juice for the recipe.
4. Combine 3 cups of flour, 2 teaspoons of baking soda, and 1 teaspoon of salt in a large bowl.
5. In another bowl, cream 2 sticks of unsalted butter and 2 cups of sugar until they are light and fluffy.
6. Beat in 4 large eggs one by one, taking care to mix the batter thoroughly after adding each egg.
7. Add in the reserved pineapple juice and 1 teaspoon vanilla extract. Mix well.
8. Gradually blend in the flour mixture until there are no lumps left in the batter.
9. Add 1 cup chopped walnuts or pecans, along with one cup flaked coconut into the mixture.
10. Stir in a cup of thoroughly drained crushed pineapple.
11. Pour everything into the greased bundt pan, taking care that it is evenly spread out.
12. Bake for about 55-60 minutes until golden brown and a toothpick inserted into the center comes out clean.
13. Let it rest for some time before transferring it to a wire rack for cooling.

Pro Tip: When you cream the butter and sugar together, make sure both are at room temperature – this will allow them to mix together more smoothly.

And voila! Your very own Pineapple-Nut Pound Cake is ready to serve!

Additional Notes:

• If you opt to use a different pan other than bundt type, you can adjust the cooking time accordingly. A 9×13 inch rectangular cake pan will take around 45-50 minutes to finish baking.
• To add more variety to your baking, you can substitute with some of these ingredients:
  • Walnut Pineapple Cake: swap out pecans for chopped walnuts
  • Pineapple Pecan Bundt Cake: use chopped pecans instead of walnuts
  • Crushed Pineapple Upside Down Cake: place pineapple rings in the bottom of the bundt pan before adding in the cake batter
  • Hummingbird Cake: use bananas and pineapple chunks instead of crushed pineapple; add in some cinnamon and allspice for additional flavor.
  • White Chocolate and Macadamia Nut Cake: swap walnuts with macadamia nuts, and coconut with white chocolate chips.

Experiment away, and happy baking!

Substitutions and Variations

My dears, there are many ways to build a recipe and make it your own. This recipe for pineapple-nut pound cake is no exception. Let’s talk about some substitutions and variations to tailor this cake to your taste.

First up, let’s talk about the nuts. If you’re not too fond of walnuts, feel free to switch them out for any other nut you prefer such as almonds or pecans. You can also try using a combination of nuts to add more variety in texture and flavor.

Now let’s move on to the pineapple. I know that crushed pineapple is the star ingredient here but if you’re feeling adventurous, why not try using fresh pineapple? Simply chop 1 cup into small chunks and use it in place of the canned variety. You can also substitute the juice from the fresh pineapple instead of canned juice for a brighter, more vibrant taste.

If coconut isn’t really your thing, you can leave it out altogether or substitute it for something else entirely, like dried cranberries or raisins. Or, if you love coconut as much as I do, try adding some shredded coconut to the top of your bundt cake for an extra crunchy and sweet topping.

If you’re looking for a different type of cake altogether, try adding some grated carrots for a nutty carrot-cake twist. Or switch out the walnuts for pecans and put your own spin on a classic southern-style pecan pound cake.

Finally, if you’re feeling bold and want to mix things up even further, try making this pound cake in a different shape or pan size. Maybe a rectangular loaf instead of a bundt would be perfect for an afternoon snack with friends or family!

So my lovelies, get creative with this recipe! There are so many ways to make it uniquely yours while still preserving that deliciously moist dense texture that only a pound cake can achieve.

Serving and Pairing

Now that you’ve made your delicious Pineapple-Nut Pound Cake, you’re probably wondering what to serve it with. I suggest serving this delightful cake on its own, as its moist dense texture and sweet pineapple flavor are the star of the show. However, if you want to take it up a notch, here are some pairing ideas to try.

The first and most obvious pairing for Pineapple-Nut Pound Cake is a cup of coffee or tea. The cake’s sweetness pairs perfectly with the bitter notes of coffee or the floral tea flavors. Serve it for breakfast, dessert, or any time you please.

If you’re feeling adventurous and want to make this cake an indulgent dessert, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also top it with some fresh berries or toasted coconut for added texture and flavor.

Pineapple-Nut Pound Cake is also an excellent base for other dessert recipes. You can cut it into cubes and use it as a base for a trifle dessert or layer it with frosting or pudding to make a unique pineapple coconut bundt cake.

Lastly, if you want to offer a little contrast to the sweetness of the cake, pair it with some tart fruit like sliced mangoes or passion fruit.

No matter how you serve Pineapple-Nut Pound Cake, it’s sure to be a hit at any gathering. The balance of pineapple and nuts makes it versatile enough to suit anyone’s taste buds.

Make-Ahead, Storing and Reheating

Making the Pineapple-Nut Pound Cake ahead of time is possible and storing it is easy. This cake is best eaten within two days and can be stored at room temperature. After baking, let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Once it’s cooled down, wrap it tightly with plastic wrap to prevent any air from getting in.

To make this recipe even more convenient, try making it the night before you intend to serve. The flavors will continue to develop and it will be just as delicious!

When it’s time to reheat, preheat the oven to 350°F (175°C). Remove the plastic wrap from the cake and lightly tent it with aluminum foil. Warm for 10 minutes until heated through. If you want to enjoy individual slices, you can microwave each slice for about 15 seconds on medium power.

The pineapple nut pound cake can also be frozen successfully. Wrap the cooled cake tightly with plastic wrap, followed by aluminum foil and freeze for up to three months. To thaw, remove from the freezer and let it defrost at room temperature for several hours before unwrapping it.

Don’t worry if your cake seems not so fresh after a few days on the shelf—it’s great toasted! Slice a piece off and gently reheat it in a toaster or under the broiler for just a minute or two until the top is crisp again.

With this recipe, there are several options for storing and reheating leftover Pineapple-Nut Pound Cake. Whether you freeze it or warm up individual slices, there’s no need to waste any of this moist and delicious dessert!

Tips for Perfect Results

As a chef specializing in British cuisine, I have some tips to offer for perfecting your Pineapple-Nut Pound Cake. With these tips, you can elevate your baking skills and ensure that your cake is moist, flavorful, and delicious every time.

Firstly, make sure that all ingredients are at room temperature before starting the recipe. This includes eggs, margarine/butter/sugar mixture, and crushed pineapple. Room temperature ingredients mix together more easily which keeps the cake from being too gummy or tough.

Secondly, avoid overmixing the cake batter after adding the flour. Overmixing the flour creates gluten which makes the cake dense instead of moist.

Thirdly, be careful not to overbake the cake. The cake should be slightly golden brown on top and a toothpick inserted into the center should come out clean.

Fourthly, let the cake cool for at least 10-15 minutes before removing it from the bundt pan or cake pan. This helps prevent the cake from sticking to the bottom or breaking apart.

Next up, sprinkle some chopped nuts around the greased bundt pan or cake pan right before pouring in your batter. This will give an extra crunch to your cake and make it more flavorful.

When draining crushed pineapple for recipe usage. Make sure to drain thoroughly making sure you reserve 1/4 cup of liquid if you use pineapple with juice still in it could create a gummy texture

Lastly, make sure to reserve some pineapple juice to drizzle over the top of the warm bundt cake once it comes out of the oven. The juice adds an extra layer of sweetness to the already delicious pound cake.

By following these tips, you can ensure that your Pineapple-Nut Pound Cake comes out perfectly every time. And even better? You can impress your guests with a moist and dense pineappley treat with delicate white frosting on top!

FAQ

Now, you might have some questions about this pineapple nut pound cake recipe. In this section, I aim to provide answers to some frequently asked questions to help you understand how to make this cake better. So, without further ado, let’s dive into these questions and find the best answers for you!

What’s the difference between Bundt and pound cake?

When it comes to cakes, there are distinct differences between pound cakes and bundt cakes. To clarify, any cake can be transformed into a bundt cake simply by baking it in a bundt pan. On the other hand, pound cakes have their own unique qualities which set them apart – they are typically dense and contain equal parts of butter, sugar, eggs and flour.

What causes a pound cake to be gummy?

Have you ever baked a pound cake that turned out to have gummy, gluey streaks in it? If you have, then it’s possible that you might have creamed the butter and sugar too fast and too much. This can cause the cake to rise and then collapse while cooling, creating dense and chewy spots that aren’t pleasant to eat. I suggest avoiding increasing the speed of your mixer over medium speed to prevent this from happening.

What is Elvis Presley pound cake?

As per the Sterns, a pound cake was a cherished treat for Elvis, and it was prepared by his childhood acquaintance, Janelle McComb. They were presented with the recipe by her back in 1987, to mark the 10th death anniversary of the legendary singer. The Sterns further added that Janelle would bake two loaves of this scrumptious cake every Christmas and bring them over to Graceland.

How to add nuts to cake batter?

Before putting the cake in the oven, make sure to dust the nuts and carrots with flour by giving the bag a good shake to evenly coat them. Adding them to the batter last will prevent them from sinking to the bottom, aided by the flour which helps to hold them in suspension within the mixture.

What is hummingbird pound cake?

Looking for a sweet, deliciously moist cake with a blend of flavors that can’t be beat? Hummingbird Cake may be just what you’re after. Featuring ripe bananas, juicy pineapple, nutty pecans, and hints of spices to give it a savory edge, this cake has been updated for today’s busy cooks with the use of a Bundt pan. And don’t forget the decadent cream cheese glaze, which takes the flavors to the next level.

Bottom Line

:

In conclusion, this Pineapple-Nut Pound Cake Recipe is a must-try for any dessert lover looking for a new and exciting recipe to add to their collection. The combination of moist, dense cake batter with the sweet tang of crushed pineapple and the crunchy texture of chopped nuts creates a delectable treat that will be sure to impress guests.

Not only is this cake simple to make, but it can also be easily adapted to fit your preferences by using different nuts or variations like pineapple-pecan or walnut upside-down bundt cake. Plus, it’s perfect for serving at any occasion – from a casual brunch to a fancy dinner party.

So why not give this recipe a try and taste the deliciousness for yourself? Whether you are an experienced baker or new to the kitchen, this Pineapple-Nut Pound Cake Recipe is sure to be a crowd-pleaser that will have everyone coming back for more!

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Pineapple-Nut Pound Cake Recipe

I found this recipe on the box of cake mix years ago. It was one of those recipes that you are always finding on a slip of paper, or you find that coconut wrapper with a recipe on it? Come on, you do it too! This is really good! Something about coconut and pineapple! I used a yellow cake, but you could easily go with a white cake; you may have to use a little lemon extract.

Course Dessert

Cuisine American

Keyword < 60 Mins, Dessert, Fruit, Mixer, Oven, Pineapple, Small Appliance, Tropical

Prep Time 10 minutes

Cook Time 50 minutes

Calories 495.5kcal

Ingredients

• 18 1/4 ounces lemon cake mix
• 1/2 cup flaked coconut
• 1/2 cup chopped nuts (I used almonds)
• 2 tablespoons margarine or 2 tablespoons butter, melted
• 1 (13 1/4 ounce) crushed pineapple
• 1/4 cup vegetable oil
• 3 eggs

Instructions

• Heat oven to 350°.
• Grease and flour 12-cup bundt cake pan.
• Mix coconut, nuts and margarine or butter; sprinkle in pan.
• Drain pineapple thoroughly, reserving syrup.
• Add enough water to syrup to measure 1 1/4 cups.
• Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened.
• Beat on medium speed, scraping bowl frequently, 2 minutes.
• Pour batter into pan.
• Spoon pineapple evenly over batter.
• Bake until cake springs back when toughed lightly in center, 40 to 45 minutes.
• Cool 10 minutes; invert on wire rack or heatproof serving plate.
• Remove pan; cool completely.

Nutrition

Serving: 123g | Calories: 495.5kcal | Carbohydrates: 63.1g | Protein: 7.1g | Fat: 24.9g | Saturated Fat: 5.2g | Cholesterol: 71mg | Sodium: 558.4mg | Fiber: 2.4g | Sugar: 37.3g

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.