The pineapple cake of pineapple cream is a delicious turn of the traditional south -style book cake, offering a damp and dense texture and a vibrant tropical flavor. This dessert is an indulgent fusion of sweet pineapple, tangy over -the -sided cream and good butter cake, all glazed in a smooth and shiny pineapple frosting which improves both appearance and taste. The name “Pound Cake” is from its original measurements – a book each of butter, sugar, flour and eggs – but modern versions like this have evolved beautifully with new ingredients while keeping the classic texture in life.

The addition of pineapple adds not only natural sweetness and moisture to the cake, but also a beautiful golden shade and a fruity aroma which makes it irresistible. Sure cream, on the other hand, ensures a rich and tender crumb while balancing the softness of the fruit. Ideal for any occasion, whether on Sunday brunch, a family gathering or a festive celebration, this cake is as elegant as it is delicious.

Ingredients:

For the book cake:

• 3 cups of versatile flour (sieve)

• 3 cups of granulated sugar

• 1 cup of non -salty butter (room temperature)

• 6 large eggs (room temperature)

• 1 cup of sure fat cream

• 1/2 teaspoon of baking soda

• 1/2 teaspoon of salt

• 1 teaspoon of vanilla extract

• 1 teaspoon of pineapple extract (optional, but recommended)

• 1 crushed pineapple cup (drained)

For pineapple frosting:

Preparation:

Step 1: Preheat and prepare your pan

Preheat your oven to 325 ° F (163 ° C). Grease and flour a 10 -inch tube pan (or a Bundt pan). You can also line the bottom with parchment paper for additional protection against collage.

Step 2: Cream and sugar butter

In a large bowl to mix, using an electric mixer, cream the uncommon butter until it is light and soft (about 3 to 5 minutes). Gradually add the granulated sugar and continue to beat until the mixture is pale and soft – this ventilation is essential to a good cake texture with a good book.

Step 3: Add the eggs one at a time

Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl from time to time to even ensure the mixture. This step is crucial to emulsifying the fat and creating a structure in the dough.

Step 4: Incorporate the dry and humid ingredients

In a separate bowl, sift together the flour, baking soda and salt. Add the dry ingredients alternately and the sure cream with a cream mixture, starting and ending with flour. Make this in 3 additions of flour and 2 of sure cream.

Step 5: Add the flavors and pineapple

Add the vanilla extract and pineapple extract. Fold gently in crushed and well -drained pineapple with a spatula. Make sure the pineapple is distributed evenly, but not too much, as it can harden the cake.

Step 6: Bake

Pour the dough into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Check at the one hour brand to avoid overcoming.

Step 7: Cool and frosting

Let the cake cool in the pan for 15 to 20 minutes before reverse it on a rack to cool completely. Once the cake is cooled, whisk the powdered sugar and the pineapple juice (and the vanilla if you use) to do the frosting. Pour the frosting on the cake, allowing it to flow on the sides.

Variation

• Pineapple coconut cake: Add ½ cup of sugary coconut grated to the dough for a tropical touch.

• Version of the burst of citrus fruits: Replace half the pineapple juice in the glaze with orange juice and add a little orange zest to the dough.

• Pineapple rum’s book cake: Add 1 tablespoon of dark rum to the dough and replace 1 tablespoon of pineapple juice in the frosting with rum for a watered variation.

• Gluten -free: Use a mixture of gluten -free flour 1: 1 to make the cake suitable for those with gluten intolerance.

Kitchen note:

• Drain the crushed pineapple well. If it is too wet, additional humidity can make the cake soggy or make it collapse.

• Use sure fat in fat for the richest and best texture flavor.

• Avoid topping after adding flour; It develops gluten that can make the cake dense.

• If the top brown too quickly, try it with aluminum foil in the last 30 minutes of cooking.

Suggestion services:

• Serve slices with a spoonful of whipped cream and fresh pineapple pieces.

• Combine vanilla or sorbet coconut ice cream for a tropical dessert plate.

• Enjoy a cup of hot coffee or icy tea for a delicious afternoon treat.

• Garnish with mint leaves or edible flowers for a dessert worthy of presentation.

Advice:

• Always use ingredients at room temperature for better emulsification.

• For easier glazing, place the cake on a gate on parchment paper to catch drops.

• Let the frosting adjust for at least 20 minutes before cutting for a cleaner cut.

• This cake is well maintained; Wrap tight and store at room temperature up to 3 days or refrigerate up to a week.

• You can freeze the cake (not enamelled) up to 2 months. Dégulate the night in the refrigerator before glazing and portion.

Preparation time: 25 minutes

Cooking time: 1 hour 20 minutes

Total time: 1 hour 45 minutes

Nutritional information (by edge, based on 12 slices):

• Calories: ~ 450

• Protein: ~ 6g

• Sodium: ~ 220 mg

Faq

Q: Can I use fresh pineapple instead of canned?

A: Yes, but you must finely crush it and sell it carefully. Fresh pineapple can be more juicy and can add too much humidity if it is not drained correctly.

Q: Can I use Greek yogurt instead of the sure cream?

A: You can replace the complete natural Greek yogurt with sure cream in equal quantities, but it can slightly modify the texture and flavor.

Q: My cake is too dense. What’s wrong?

A: Onmigrate the dough, use cold ingredients or not create the butter and sugar long enough can cause a dense cake.

Q: How long should I cool the cake before glazing?

A: Leave to cool for at least 1 hour to make sure that the frosting does not melt.

Q: Can I double the glaze recipe?

A: Absolutely! For a thicker coating or an additional net, do not hesitate to double the ingredients of the glaze.

Conclusion

The pineapple cream cake is a breathtaking dessert that offers the richness of a traditional book cake with a brilliant tropical upgrade. The mixture of crushed pineapple, butter crumb and a sweet pie icing makes it particularly delicious and perfect for celebrations or simple indulgence. With its wet texture and its vibrant flavor, this cake is sure to impress the guests and become a family favorite. Whether you follow the classic version or try one of the creative variations, this recipe offers a decadent and satisfactory treat every time.

Print