This Pineapple Pound Cake with Mexican Vanilla was inspired by the Mexican Vanilla Ice Cream at Amy’s Ice Cream in Austin. I love whatever brand of vanilla it is that Amy uses in her ice cream. I’ve also tried lots of different brands and still haven’t found the right one, so I guess it’s her secret. Anyhow, vanilla and pineapple go so well together, and using Mexican vanilla makes the cake just a little more interesting.
Pineapple Pound Starts in a Cold Oven
My Pineapple Pound Cake is small, easy to whip up, and starts in a cold oven. It usually takes about 50 minutes, but your bake time may vary depending on your oven and the type of pan you use.
Loaf Pan Size
This is a small pound cake, so you don’t want to use a loaf pan that is too large. Your best bet is an 8×4 inch (1 pound) loaf pan. I’ve been making this cake in either an 8 1/2 by 4 1/2 inch metal pan or in my Lodge cast iron loaf pan which is closer to 9×5 when measured top to top. With these size pans, my cakes bake up a little shorter than if I’d used an 8×4 inch pan. So I recommend using an 8×4 inch pan for more height. As far as domed tops goes, this one bakes up with a tiny bump in the center, but it’s supposed to be heavy cake.
This is a moist and delicious pineapple pound cake, but if you decide to go for a different recipe, I hope you’ll at least consider the pineapple icing. It’s a sweet flavorful icing that sets, so it’s perfect for pound cakes, scones and muffins. You can make it all in one 2 cup Pyrex measure. Just melt the butter, add the sugar and stir until it’s coated with melted butter, then add the liquid and stir until smooth.
Mexican Vanilla Pineapple Pound Cake
- 1 1/2 cups sifted all-purpose flour 6 oz – weight it or sift carefully
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 12 tablespoons unsalted butter, softened softened
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (25 grams)
- 3 large eggs, room temperature
- 1 teaspoon Mexican vanilla extract
- 1/3 cup undrained crushed pineapple** (See note about using fresh)
- 2 tablespoons milk
- 1 tablespoon melted unsalted butter
- 1 cup confectioners’ sugar
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons pineapple juice
- 1/4 teaspoon Mexican vanilla extract
- Don’t preheat the oven yet, because this cake starts in a cold oven. Spray an 8×4 inch (ish) loaf pan with flour-added baking spray.
- Thoroughly mix together the sifted flour, salt and baking powder; set aside.
- In a mixing bowl using a hand-held electric mixer, beat the butter and both types of sugar until light and creamy. Add the eggs, one at a time, beating for 30 seconds after each egg. Beat in the milk and vanilla, and then add the pineapple. Using a heavy duty rubber scraper or a big fat spoon, gradually stir in the flour mixture.
- Pour the batter into the pan and place in a cold oven. Turn heat to 325 F and bake for 50-60 minutes or until top is browned and a toothpick inserted comes out with moist crumbs. Let cool for 10 minutes in the pan. Turn from pan and set upright on a baking rack to cool.
- Make the icing. Mix together the butter and sugar. Add the lemon juice and 1 tablespoon of pineapple juice and stir until smooth. If icing is still thick, add more pineapple juice. You want it to be a little too thick to drizzle, but not quite thick enough to spread. Stir in the vanilla. Scrape the icing into a heavy duty freezer bag or just a zipper bag. Snip off the bottom corner and pipe the icing over the cake decoratively.