Next, in a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the crushed pineapple. I usually add a little flour, then a bit of pineapple, and repeat until everything is combined. It’s important to keep your mixing low at this stage—I’ve learned the hard way that overmixing can lead to a dense cake, which we certainly don’t want! If you’re using walnuts, now is the time to fold them into the batter gently. The crunch adds such a nice texture!
Once your batter is ready, pour it into the prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 60-70 minutes. The aroma that fills your kitchen while it’s baking is utterly amazing, and the cake will turn a beautiful golden brown. To check for doneness, insert a toothpick in the center; it should come out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Trust me, the wait is worth it!
Pro Tips for Best Results
I’ve tested this recipe a few different ways, and one of my top tips is to use very ripe pineapple for a more intense flavor. If you have access to fresh pineapple, go for it! But if not, the canned version works just fine; just don’t forget to drain it well, or your cake might turn out a bit too moist. Additionally, I suggest letting the butter soften at room temperature before starting. This little effort really helps achieve that perfect creamy texture we want in our batter.
Another trick I’ve learned over the years is to line the bottom of the loaf pan with parchment paper. Not only does this prevent sticking, but it also makes for easier removal of the cake, which is especially helpful if you have plans to display this beauty at a gathering. Lastly, I find that brushing the top of the warm cake with a bit of melted butter right after it comes out of the oven gives an irresistible shine and adds an extra touch of richness.
Finally, don’t be shy with the cooling time! Although it’s tempting to slice into the cake while it’s still warm, letting it cool completely enhances the texture and flavor. Patience is key to enjoying the full richness of your Pineapple Pound Cake!
Common Mistakes to Avoid
One common mistake I’ve made in the past is mismeasuring the flour. Too much flour can yield a dry cake, which is not what we want. To avoid this, always spoon the flour into your measuring cup and level it off with a knife for accuracy. Trust me, this little detail makes a world of difference in the final product! (See the next page below to continue…)