Pineapple Nut Pound Cake
Indulge in the sweet, tropical flavors of this Pineapple Nut Pound Cake, a moist and buttery dessert brimming with crushed pineapple and crunchy chopped nuts like pecans or walnuts. Perfectly balanced with a hint of vanilla, this rich Bundt cake achieves its tender crumb thanks to a time-tested baking technique of alternating wet and dry ingredients. The natural sweetness of pineapple juice infuses every bite, while the golden crust and nutty accents make it a show-stopping centerpiece for any gathering. With just 20 minutes of prep time and a bake time of 75 minutes, this simple yet irresistible cake is easy to whip up for casual family treats or festive celebrations. Serve it plain or dusted with powdered sugar for a stunning finish!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 can (20 ounces) crushed pineapple (with juice)
- 2 teaspoons vanilla extract
- 1 cup chopped nuts (pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard Bundt or tube pan and set aside.
In a large mixing bowl, cream together the butter and granulated sugar using a stand mixer or hand mixer on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed butter mixture, alternating with small amounts of the crushed pineapple (including its juice). Start and end with the dry ingredients. Mix just until combined.
Fold in the vanilla extract and chopped nuts using a spatula, being careful not to overmix.
Pour the batter evenly into the prepared pan. Smooth the top with a spatula to ensure even baking.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Serve as-is or dust with powdered sugar for presentation. Slice and enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 39.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
