Pineapple Pound Cake ~ BundtBakers

A tropical take on the classic pound cake that you will find hard to resist. With lots of crushed 

pineapple baked inside, this Pineapple Pound Cake is the perfect tropical treat!

The theme chosen for Bundt Bakers for June 2022 is Tribute to the Recipes of June 2014 Bundt Bakers. The idea behind the theme is to go back to June 2014 to see what the members of the Bundt Bakers made that month, choose one bundt cake, and bake it as a tribute.  The theme for June 2014 was Tropical and the bundt I choose to bake in tribute was a Pineapple Pound Cake that was originally made by Katie from Magnolia Days.

This cake is super moist due to the crushed pineapple and not as dense as a traditional pound cake.  The sweetness from the pineapple juice makes this bundt cake bake up beautifully golden on the outside, whilst staying nice and soft on the inside.  A dusting of powdered sugar on the top would have been the traditional finishing touch - if only I had remembered to replenish my stock of it.  I settled for a sprinkling of Swedish Pearl sugar which actually added a nice textural element to the cake.

Pineapple Pound Cake

Printer Friendly Recipe

Ingredients

• 225g (1 cup) butter at room temperature
• 200g (1 cup) granulated sugar
• 1 teaspoon lemon zest
• 80ml (¼ cup) honey
• 5 eggs at room temperature
• 1 teaspoon vanilla extract
• 70g (⅓ cup) well-drained crushed pineapple
• 250g (2 cups) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cardamom
• powdered sugar for dusting, if desired

Preparation

1. Preheat oven to 175℃ (350℉). 
2. Spray bundt pan with baking spray.
3. To the bowl of a stand mixer, add the butter, sugar, and lemon zest and beat until light and fluffy (about 5 minutes).
4. Add honey and beat to combine.
5. Add eggs, one at a time, beating well after each addition.
6. Add vanilla and pineapple and stir or beat to combine.
7. Whisk together flour, baking powder, salt, and cardamom in a separate bowl, then add to wet ingredients and beat until just combined.
8. Spoon batter into the prepared pan.
9. Bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
10. Cool cake in the pan for 10 minutes.
11. Remove cake from pans and cool completely on a wire rack.
12. Dust cake with confectioners sugar prior to serving.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Please take a moment to check out all of the Tribute to the Recipes of June 2014 Bundt Bakers baked by our BundtBakers this month ~

• Guava and Pineapple Impossible Cake from Patyco Candybar
• Orange Passion Guava Bundt Cake from Food Lust People Love
• Pineapple Lime Mini Bundts from A Day in the Life on the Farm
• Pineapple Pound Cake from All That’s Left Are The Crumbs
• Pineapple Pound Bundt Cake from Sneha’s Recipe