Pronto Pineapple Pound Cake
Indulge in the zesty, tropical flavors of Pronto Pineapple Pound Cake, a quick and easy dessert that brings a touch of sunshine to your table. This moist and buttery pound cake is infused with the bright sweetness of crushed pineapple and a hint of vanilla, perfectly balanced by the tangy kick of pineapple juice. With just 15 minutes of prep time, this recipe is as convenient as it is delicious. Each bite boasts a tender crumb that melts in your mouth, making it a hit for casual gatherings or special celebrations. Sprinkle with a dusting of powdered sugar for an elegant finish, and serve it as is or alongside a dollop of whipped cream for an extra treat. Whether you're baking for family or impressing guests, this pineapple pound cake is sure to wow with its tropical twist and effortless charm.
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Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 pieces large eggs
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup crushed pineapple (canned), drained
- 0.25 cup pineapple juice
- 1 teaspoon vanilla extract
- 0.25 cup powdered sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper for easier removal.
Step 2
In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 3
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients into the wet mixture, alternating with the pineapple juice. Begin and end with the dry ingredients, mixing just until combined after each addition to avoid overmixing.
Step 6
Fold in the drained crushed pineapple and vanilla extract with a spatula until evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared loaf pan, smoothing the top with the back of a spoon or spatula.
Step 8
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Check the cake at the 50-minute mark to prevent overbaking.
Step 9
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 10
Once cooled, dust with powdered sugar (optional) before slicing and serving. Enjoy your Pronto Pineapple Pound Cake!
Nutrition Facts
| Serving size | (1363.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4007.9 |
| Total Fat 119.1g | 0% |
| Saturated Fat 62.5g | 0% |
| Cholesterol 992mg | 0% |
| Sodium 2381.1mg | 0% |
| Total Carbohydrate 709.3g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 468.8g | |
| Protein 56.8g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 214.0mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 927.0mg | 0% |
Source of Calories