A delicious summer pound cake with a crispy brown sugar and pineapple topping! If you love pineapples and cake you are sure to love this recipe!
Pineapple is great year round, but I do find myself craving it more during the hot summer months. While of course fresh pineapple is amazing on its own, this pineapple pound cake is a great choice for a summer dessert. This dessert is very similar to a traditional pineapple upside down cake, one of my favorites. What would be a traditional yellow cake is replaced by moist, pineapple flavored pound cake. The soft texture of the pound cake goes great with the brown sugar pineapple topping. This dessert will not disappoint!
There are a few key steps to taking this recipe to another level. The first step is using sifted cake flour. While all purpose flour would work and be delicious, cake flour is almost like powdered sugar in its fineness. The fine milled flour gives the pound cake an extremely smooth flavor. If you do not have a sifter, you will be fine. However, this step really helps remove hidden clumps from the flour. The next step requires some preparation. It is best to allow your milk, eggs, and butter to come to room temperature before mixing your batter. This allows for a smoother batter that bakes faster and rises beautifully.
Summer Pineapple Poundcake Ingredients:
- 3 cups Cake Flour: I used Swans Down which does not contain a leavening agent, while some cake flours do. All purpose flour will also work for this recipe.
- 2 cups Sugar: I used white sugar. Sugar substitutes like Swerve could also be used for both the white and brown sugar in this recipe.
- 2 Sticks Unsalted Butter: 1 1/2 of these sticks will need to be at room temperature. The other 1/2 stick will be used for the topping.
- 1/3 cup Shortening: Shortening helps the cake to rise. I used Crisco vegetable shortening.
- 6 Large Eggs: These should be at room temperature.
- 1/4 cup Milk: I also allow the milk to come to room temperature.
- 1 tsp. Baking Powder: If you use a different brand of cake flour, be sure to check if it already contains a leavening agent.
- 1/2 cup Crushed Pineapple: This gives the cake a great pineapple flavor.
- 1/2 Pineapple Juice: This helps to add liquid to the batter for the cake flour and also to give the cake a great flavor. I used the juice from the canned pineapple slices for this.
For the topping:
- 1/2 cup Brown Sugar: The key for creating the tasty topping.
- Pineapple Slices: My bundt pan fit 5 slices. You may need more or less depending on your choice of pan or preference.
- Maraschino Cherries: I used 5, one in each pineapple slice.
- 1/2 Stick Melted Butter: This is included in the 2 sticks total needed for the recipe.
How to make Pineapple Pound Cake:
Then, incorporate 6 room temperature eggs, allow time for each egg to mix before adding the next.
Next, add in 1 tsp of vanilla.
Then, mix in 1/2 cup crushed pineapple and 1/2 cup pineapple juice.
Bake at 350 degrees for 55 to 60 minutes. Let cool and turn upside down before removing pan. Enjoy!
- All purpose flour can be used instead of cake flour.
- Sugar substitute can be used as a replacement for white sugar and brown sugar to lower calories.
Get the scoop on more delicious recipes for every night of the week:
- 3 cups cake flour
- 2 cups sugar
- 1 tsp. baking powder
- 6 large eggs (room temperature)
- 2 sticks unsalted butter (1 1/2 sticks room temperature)
- 1/3 shortening
- 1 tsp. vanilla
- 1/4 cup milk (room temperature)
- 1/2 cup crushed pineapple
- 1/2 cup pineapple juice
- 1/2 cup brown sugar
- 1/2 stick melted butter
- pineapple slices
- maraschino cherries
1. Preheat oven to 350 degrees. Sift cake flour and baking soda.
2. Cream butter, sugar, and shortening until smooth.
3. Add 6 eggs mixing well between each egg. Add vanilla.
4. Add pineapple juice and crushed pineapple.
5. Incorporate flour mixture and milk incrementally.
6. Combine brown sugar and melted butter.
7. Prep bundt pan with parchment paper and cooking spray.
8. Spread a layer of brown sugar to the bottom of the pan, top with pineapple slices and cherries. Coat with remaining brown sugar mixture.
9. Bake at 350 for 55-60 minutes.