Ingredients
For the Cake:
· 1 cup (2 sticks) unsalted butter, softened to room temperature
· 2 cups granulated sugar
· 4 large eggs, room temperature
· 3 cups all-purpose flour, spooned and leveled
· 1 teaspoon baking powder
· ½ teaspoon salt
· 1 cup crushed pineapple, thoroughly drained (reserve juice for glaze if desired)
· 1 teaspoon pure vanilla extract
For the Optional Pineapple Glaze:
· 1½ cups powdered sugar
· 2-3 tablespoons reserved pineapple juice (or milk)
· ½ teaspoon vanilla extract
Nutrition Information (per serving, 12 servings)
· Calories: 485
· Total Fat: 19g
· Saturated Fat: 11g
· Cholesterol: 105mg
· Sodium: 180mg
· Total Carbohydrates: 75g
· Dietary Fiber: 1g
· Sugars: 50g
· Protein: 6g
Note: Enjoy in moderation as part of a balanced diet
Step-by-Step Instructions
Method 1: Traditional Creaming Method
Step 1: Preparation
· Preheat oven to 325°F (165°C)
· Grease and flour a 10-inch tube pan or Bundt pan
· Drain pineapple thoroughly in a fine mesh strainer, pressing with a spoon to remove excess liquid
Step 2: Combine Dry Ingredients
· In a medium bowl, whisk together flour, baking powder, and salt
· Set aside
Step 3: Cream Butter and Sugar
· In a large mixing bowl, beat softened butter on medium speed for 1 minute until creamy
· Gradually add sugar, beating for 3-4 minutes until light and fluffy
· Scrape down bowl as needed
Step 4: Incorporate Eggs
· Add eggs one at a time, beating well after each addition
· Beat in vanilla extract
Step 5: Combine Wet and Dry
· Reduce mixer speed to low
· Gradually add flour mixture in three additions, mixing just until combined
· Fold in drained pineapple by hand until evenly distributed
Step 6: Bake
· Pour batter into prepared pan and smooth the top
· Bake for 60-75 minutes or until a toothpick inserted comes out clean
· Cool in pan for 15 minutes, then transfer to wire rack
Step 7: Glaze (Optional)
· Whisk together glaze ingredients until smooth
· Drizzle over cooled cake
Method 2: Quick Mix Alternative
For those short on time:
· Combine all dry ingredients in one bowl
· Beat butter, sugar, eggs, and vanilla together
· Mix dry into wet ingredients in two batches
· Fold in pineapple
· Bake as directed above
Pro Tips for Perfect Results
1. Room temperature ingredients are crucial for proper emulsification
2. Don’t overmix after adding flour to avoid a tough cake
3. Thoroughly drain pineapple—excess moisture affects texture
4. Use parchment paper on the bottom of your pan for guaranteed easy release
5. Let cake cool completely before slicing for clean cuts
Variations for Creative Bakers
· Tropical Twist: Add ½ cup shredded coconut to batter
· Citrus Burst: Add zest of one orange or lemon
· Nutty Delight: Fold in ½ cup chopped pecans or macadamia nuts
· Rum Glaze: Substitute pineapple juice with rum in the glaze
