Question 1

Does Pineapple Pound Cake need refrigeration?

Accepted Answer

No, this cake can set at room temperature in an airtight container (preferably) or under a cake dome. It will stay fresh for 2-3 days. After that, you can move it to the refrigerator for a bit longer, or wrap and freeze!

Question 2

Can Pineapple Pound Cake be Frozen?

Accepted Answer

Yes, just as with the majority of our cake recipes (from lemonade cake to strawberry pound cake, buttermilk pound cake and more), this pound cake freezes perfectly.

After baking, allow the pound cake to cool down to slightly warm (or room temperature). Wrap the cake tightly in plastic wrap followed by aluminum foil. Freeze for up to three months!

To thaw, place the wrapped cake in the refrigerator the day before you need it. Then, move to the kitchen counter the next morning and continue to thaw.

Question 3

Can Pineapple Extract be used in this Recipe?

Accepted Answer

The 1 1/2 cups of crushed pineapple in the cake batter ensures that every slice will have pineapple flavor.

However, if you want to boost the pineapple flavor even more (as we often do for lemon pound cake, orange bundt cake, etc.) you can add extract.

We have not tested this recipe with pineapple extract, but most of our fruity cakes with extracts call for 2-3 teaspoons.

Question 4

How does Sour Cream help Cakes?

Accepted Answer

Sour cream adds richness to cakes with out thinning the cake batter. The added fat enhances the texture of the cake, and the boost of acidity acts to soften the strands of gluten, which makes for a tender crumb.

Chocolate Sour Cream Cake, Orange Cranberry Cake, easy Brownie Cake, and easy Chocolate Mousse Cake are just a few examples of our favorite sour cream cakes!

Fruity