This is the ultimate pineapple pound cake! Look for a pineapple extract you love, it helps boost the flavor
1 20oz can (about 1 1/3 cups) crushed pineapple, drained and squeezed, syrup reserved
1 lb (4 sticks) butter, room temp.
4 cups sugar
1 1/2 packages (12 oz) cream cheese, room temp.
1 teaspoon salt
1 tablespoon vanilla extract
3 tablespoons pineapple extract
8 large eggs, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour
1 20oz can (about 1 1/3 cups) crushed pineapple, drained and squeezed, syrup reserved
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces to prevent leaks. Add another square of parchment paper with a hole in the middle at the bottom of the pan to protect the pan. Brush with pan coat. Add 1 can crushed pineapple in the bottom of the pan and smooth into an even layer. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add ½ cup flour, cream cheese, salt, and extracts and beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups flour, beating until it just disappears. Beat in crushed pineapple. Beat in the remaining 2 cups of flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 ½ hours or until a skewer inserted into the cake comes out clean. Shortly before cake is done, make Pineapple Butter Syrup (recipe below). When cake is done, remove from oven and place on rimmed baking sheet. Poke 20-30 holes almost all the way into the cake with a long wood skewer. Slowly pour about half the Pineapple Butter Syrup over the cake. Let cool completely then invert pan onto rimmed serving plate. Brush remaining syrup on top and sides of cake, then add Cream Cheese Drizzle.
Pineapple Butter Sauce
1/2 cup reserved pineapple syrup
1 cup sugar
1 stick (1/2 cup) butter
2 teaspoons vanilla extract
1 tablespoon pineapple extract
Combine all ingredients in a saucepan over medium heat. Bring to a boil then remove from heat.
Cream Cheese Drizzle
1/4 package (2 oz) cream cheese, room temp
1/2 cup powdered sugar
1-3 tbsp syrup from canned pineapple
With an electric mixer, beat cream cheese, powdered sugar and 1 tbsp syrup together. Add more liquid a spoonful at a time until you reach your desired consistency. Drizzle over cooled cake.
2 comments
@Sherlena yes! We’ll be making a 1 piece pan later this year and I hope to make a smaller 12 cup version someday!
Have you thought about making a smaller square or a 1 piece square pan?