Pineapple Pound Cake: Soft and Spongy Delight
Savor the luscious taste of our Pineapple Pound Cake—an irresistibly soft and spongy delight that brings the tropical sweetness of pineapple to every mouthwatering slice.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine Fusion
Servings 8 Assuming the cake is cut into eight equal portions
Calories 120 kcal
1 Fry Pan
1 Bowl
1 Whisk
1 Loaf pan
Parchment paper
1 Nonstick dish
1 Stainless Steel Trivet
- ½ cup of Pineapple (sliced)
- ½ cup of Water
- 3 tbsp of Sugar
- 6 drops of Yellow Food Coloring (optional)
- 2 Medium-sized Eggs
- ½ cup of Sugar
- ¼ cup of Oil
- 1 cup of All-Purpose Flour
- 1 tsp of Baking Powder
In a frying pan, combine 1/2 cup sliced Pineapple, 1/2 cup Water, 3 tbsp Sugar, and 6 drops of Yellow Food Coloring (if using). Boil the mixture until the water is reduced to half, approximately 5 minutes.
In a mixing bowl, beat 2 Eggs and 1/2 cup Sugar for 3 minutes using a whisk. Add 1/4 cup Oil to the mix and beat for an additional minute. Incorporate 1 cup Flour and 1 tsp Baking Powder into the batter, mixing well. Finally, add 1/3 cup of the prepared Pineapple and blend it into the batter.
Grease a loaf pan with oil and line it with parchment paper to prevent sticking. Pour the batter into the prepared pan.
Use a nonstick dish for baking. Place a Stainless Steel Trivet inside the dish and preheat for 5 minutes.
Position the loaf pan inside the preheated dish. Bake on low to medium heat for 40 minutes, ensuring even cooking. Allow the cake to cool completely before serving.