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This Pineapple Pound Cake with pecans is made with canned crushed pineapple so it can be enjoyed all year long! | yummyaddiction.com
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5 from 1 vote

Pineapple Pound Cake

Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Servings: 10
Author: Yummy Addiction

Ingredients

For the cake:

  • 1 1/4 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 eggs , separated
  • 1 cup canola oil
  • 2 1/2 cups all-purpose flour
  • 3 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup cold water
  • 8 oz. (225g) canned crushed pineapple , undrained
  • 1 cup pecans +more for sprinkling, chopped and toasted

For the icing:

  • 1 tablespoon unsalted butter
  • 3 cups sifted powdered sugar
  • 1 tablespoon water
  • 3 tablespoons lemon juice

Instructions

The cake:

  • Preheat oven to 325°F (160°C). Grease a 10-inch (25cm) tube pan. Combine the sugar, cinnamon and nutmeg in a small bowl. Set aside. Beat the egg whites until stiff. Add 1/4 of the sugar-cinnamon-nutmeg mixture while beating. Set aside.
  • Mix the rest of the sugar-cinnamon-nutmeg mixture with the egg yolks and canola oil. Mix in the flour, baking powder and salt. Continue beating as you add the water and crushed pineapple. Beat until batter is smooth. Add pecans. Fold in the beaten egg whites. Pour the batter into the greased tube pan.
  • Bake for about 1 hours and 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 20 minutes before turning it out.

The icing:

  • Melt the butter over low heat. Add the powdered sugar, water, and lemon juice. Whisk until the sugar melts. If the icing is too thick, add some more water. If it's too runny add more powdered sugar. Pour the icing over the cake. Sprinkle with pecans. Enjoy!

Notes

Adapted from "Sweet Carolina: Favorite Desserts and Candies from the Old North State" by Foy Allen Edelman