Summer is officially upon us. If you live in most parts of Texas that means tropical temperatures and hurricane threats without the white, sandy beaches to make up for it. You probably think I’m crazy for even touching my oven in this kind of climate but, after creating the scrumptious sweet tea pound cake I shared a few posts back, my wheels got to turning and I was inspired to make a dessert that is reflective of our current weather situation: southern with a touch of tropical. That is how the idea for this pound cake was born. It doesn’t take much more effort than a traditional pound cake and the flavor is much sweeter and less overwhelming than a hot, humid Texas day. This cake would be good to carry along to a cookout, too…if you make it out of your house without sampling it. Although, if you were to show up with a slice or two missing, I highly doubt anybody would blame you. Pound cake always reminds me of my grandma because she is the Pound Cake Queen in our family. She has it down to a science and I learned so much from her. One of these days, I’ll introduce y’all to her classic version of this Southern staple. For now, I’m enjoying this pineapple pound cake and imagining the blast of my air conditioner is a cool breeze on the shores of a Hawaiian resort. 🙂
Speaking of resorts, I do have some tropical travel planned for this fall and would love your recommendations for things to see, eat, and do in Belize! If you have ever been (or just want to talk more about this cake) let me know in the comments below.
I wish y’all a safe and restful holiday weekend. Thanks for reading!
- 1 10-ounce can crushed pineapple reserve juice
- 1 pound butter softened to room temperature
- 4 cups flour
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3/4 cup milk I use unsweetened almond
- 1/4 cup powdered sugar
- 6 eggs
- 1/2 teaspoon sea salt
Preheat oven to 350 degrees.
In a large bowl, beat butter with an electric mixer until it changes to a brighter shade of yellow.
Beat in milk, sugar, vanilla, and almond extract. Stir in pineapple, minus four tablespoons.
Beat in eggs, then flour, and salt.
Transfer batter into an angel food pan and bake for about an hour or until a skewer placed into the center comes out clean. Remove from oven and cool for about fifteen minutes in pan. Transfer to a wire rack and cool completely.
Mix together remaining crushed pineapple, juice, and powdered sugar in a small bowl. Spoon mixture on top of cake and serve.