Some things come together so nicely. You see a challenge and wonder how you will ever meet it. Then time keeps ticking along and suddenly the pieces fall into place. One opportunity sparks the chain which ends up being the resolve of the issue. Such happened with this month’s Bundt Bakers Tropical theme. I was stumped on what to make. Then the small pieces arrived and soon these little Pineapple Bundt Cakes were in the oven.
Tropical really was a challenge for me. Why? Well, I don’t care for mangoes, papayas, and some of the other tropical fruits. I keep trying them to see if my taste has changed and alas it has not. Last year for the same theme I baked a Pina Colada cake and enjoyed it to the very last crumb. I’ve already done a coconut cake. Then a box of baby pineapples arrived and inspired both Creamy Pineapple Tartlets and these little cakes.
One fun aspect was baking with my small bundt pans. They are larger than mini bundts and about a quarter of the size of a regular bundt pan. I got them on Amazon and the star-shaped one is no longer available. There are four available: Flora
(which makes the cake in my photo), Noblesse
, Classic
, and Saphir
. Anyway, I’m not trying to sell pans it’s only that I got a lot of comments on previous posts about the pans and how to get them. (Although I have to note those pan links are affiliate ones).
How is the Pineapple Pound Cake? It is moist with a medium crumb (not as dense as some pound cakes). The pineapple flavor starts as a hint then comes through more as you are enjoying a slice. A touch of cardamom gives a background boost without being an obvious component. Cardamom tastes minty to some folks and so I wanted to keep it to a minimum.
Do you enjoy tropical fruit and cake? If so, then I have a great list for you with links to the recipe for each one. I can’t wait to see them because bundts are so pretty. These bakers make sure they are tasty too. Our lovely group, Bundt Bakers, just keeps growing. This month we have lots of amazing Bundts that fit the bill for any tropical fruit loving person. Be sure to hop on over and take a look:
- Guava and Cream Cheese Bundt Cake by Love and Confections
- Guava and Pineapple Impossible Cake by Passion Kneaded
- Pineapple Macadamia Nut Bundt Cake by Sew You Think You Can Cook
- Passion-Orange-Guava Bundt Cake by All That’s Left are the Crumbs
- Mini Spiced Caramelized Pineapple Bundt Cakes by From Gate to Plate
- Hibiscus Lime Bundt Cake by Brooklyn Homemaker
- Mango Brown Sugar Glazed Bundt by Noshing with the Nolands
- Pineapple Pound Cake by Magnolia Days
- Mango Ginger Bundt Cake by Food Lust People Love
- Almost Pina Colada Bundt Cake by Tea and Scones
- Mexican Mango Cake by My Catholic Kitchen
- Mango Coconut Bundt by Jane’s Adventures in Dinner
- Mini Pineapple Lime Mojito Bundt Cakes by Blahnik Baker
- Tropical Pineapple Bundt Cake by Bizzy Bakes
Pineapple Pound Cake
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 teaspoon grated lemon zest
- 1/4 cup honey
- 5 eggs at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup well-drained crushed pineapple
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- Confectioners sugar for dusting
Instructions
-
Preheat oven to 350 degrees F. Grease and flour 2 small bundt pans (3 cup capacity each) or 4 mini loaf pans (1 1/2 cup capacity each).
-
Beat butter, sugar, and lemon zest in a large bowl until light and fluffy. Add honey and beat to combine.
-
Add eggs, one at a time, beating well after each addition.
-
Add vanilla and pineapple and stir or beat to combine.
-
Whisk together flour, baking powder, salt, and cardamom in a separate bowl. Add to wet ingredients and stir or beat until just combined.
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Spoon batter into prepared pans. Bake for 35 to 40 minutes for small bundt pans, 25 to 30 minutes for mini loaf pans, or until a toothpick or cake tester inserted in the center comes out clean.
-
Cool cakes in the pans for 10 minutes. Remove cakes from pans and cool completely on a wire rack. Dust cakes with confectioners sugar prior to serving.
Recipe Notes
A recipe for pineapple pound cake baked in a bundt pan or loaf pans. It is a moist cake made with crushed pineapple and dusted with confectioners sugar.
What is Bundt Bakers? It’s a group of Bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. Follow our Bundt Bakers Pinterest board for incredible bundt cake recipes and inspiration. Stacy of Food Lust People Love heads up our group and has a #BundtBakers page where you can find information and links to the recipes for each month.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].
tux says
That looks phenomenal! I love the pans you used. I don’t really care for tropical fruit either, not in cake anyway, and had a similar challenge in finding a recipe to suit my taste. I would happily dig in to this though!
Renee says
Thank you Tux! I’m thinking about getting the other small pans that I don’t have in my collection.
Chaya says
I love those pans. I have some that size but not those patterns. The cake looks delicious and since I added pineapple to mine, I know it tastes great.
Renee says
Thanks Chaya
Bill says
These cakes are so beautiful! I’m sure they’re equally delicious! I don’t use pineapple much and I’m not sure why. I always enjoy it. Your photos are beautiful as well, Renee!
Renee says
Thanks Bill and yes, you should use more pineapple. It’s so good.
Christine from Cook the Story says
Your cake is absolutely gorgeous!
Renee says
Awe, thank you so very much Christine!
Tara says
I have never seen the smaller bundt pans, I have to keep my eyes open for them. That is just a stunning looking bundt, love it!! I want a piece badly!!
Renee says
I wish I could send a piece (or a whole cake) to you right now through the screen. Thanks so much Tara.
Terri/LoveandConfections says
These pans are adorable! Pineapple is one of my favorite flavors to bake with.
Renee says
Thanks Terri
[email protected] in Pyjamas says
I love the tin you used for this bundt, it’s so pretty. The flavours in this sound lovely.
Renee says
Thanks Laura
Lauren Everson says
I went the pineapple route as well, because like you I don’t care for the other tropical fruits, and I’m allergic to coconut.
I must make this recipe as my husband is slightly obsessed with pineapple. Great pick this month!
Renee says
Thanks Lauren. And a shame you are allergic to coconut since it is so good (I’m a major fan of coconut).
Zainab says
Oh my!! You had cardamon in there?? What a lovely combination. I love your pound cake and those pans are adorable. Have to go locate 😉
Renee says
Thanks Zainab and nice to see someone else who enjoys cardamom as much as I do.
Liz says
Pineapple is definitely my favorite tropical fruit! And I’m having Bundt pan envy 🙂
Renee says
Bundt pan envy happens with me too. I wish I could have all of them but I don’t have enough storage space.
Veronica McLaughlin Gantley says
You had me at poundcake Renee.
Renee says
I fall for poundcake easily too. Thanks Veronica.
Alice // Hip Foodie Mom says
Renee, I love everything about this pineapple pound cake! and love the addition of the cardamom! I have to ask- is this mini bundt pan from Williams-Sonoma?! I love it!
Renee says
The small bundt pans are on Amazon. Williams-Sonoma does not carry them.
Kelster says
Oh those are really gorgeous pans. I should get one or two. Beautiful cake too.
Renee says
Thanks Kelster
Stacy says
Those are beautiful little pans, Renee. One of the side benefits/downfalls of this group is the pans I start coveting with every new month’s posts.
Your pineapple pound cake looks so fresh and buttery!
Renee says
Same with me Stacy. I just love all the different bundt pans.
Felice says
I predict a run on those pans. I have admired them before and may have to go and get some. I bet those baby pineapples were just delicious, and I am looking forward to trying this recipe.
Renee says
Those baby pineapples taste as good as they look. So cute and great for when you don’t want a whole regular sized pineapple.
~Bea~ says
This is why I love Bundt Cakes! They look so delicious and the shapes are so pretty. I only have about three designs but I love the look ! Great cake!!
Renee says
Thanks Bea. I’ve got several from regular bundts to the mini bundt pans. Probably 10 in total and it seems the collection keeps growing.
Barbara | Creative Culinary says
Pineapple would be it for me too; but then pineapple upside down cake is probably still my favorite cake of all time…this sounds great and those cakes are just flat out adorable!
Renee says
Thanks Barbara. I have to admit I have never baked a pineapple upside down cake. I do need to add it to my to-do list.
Beverly Murphy says
Can this be made successfully with gluten free all-purpose flour and with plant butter and egg substitute in order to make it gluten free and vegan?
Katie Moseman says
I have not tried it, so I can’t guarantee that it will work – but if you’ve used those particular ingredients to convert similar recipes before, it might work. My main concern is that this recipe calls for 5 eggs, which is a lot.