pineapple pound cake recipe- Learn like a Pro

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pineapple pound cake recipe- Learn like a Pro:- A sweet pineapple vanilla icing adorns this incredibly dense and luscious pineapple pound cake.

This tender pineapple cake is excellent for breakfast, dessert, or as a snack, and it has the ideal crumb.

Make sure to use the scoop and sweep method when measuring your flour. Flour should never be packed into a measuring cup. An excessive amount of flour will result in a brittle, dry cake.
The pineapple and buttermilk provide the moisture. Before incorporating the pineapple into the cake mixture, drain it; however, you don’t have to fully strain it—you may still incorporate some of the juices.
This cake takes at least 75 minutes to cook because it’s so moist and dense. Before taking it out of the oven, use a toothpick to test the center to make sure there isn’t any more moist batter.

Because shortening melts at a greater temperature than butter, the cake turns out to be moister and fluffier. You can replace the shortening with a third stick of butter if you’d like.
Your bundt cake will have greater volume if the eggs and buttermilk are well-beaten and at room temperature before being added to the batter. More volume can be held by room temperature eggs than by cold ones.

Instead of greasiness and flouring the bundt pan, I suggest using a nonstick cooking spray mixed with flour; alternatively, you can coat the pan thoroughly with butter or shortening and then dust it with flour.
When taking the cake out of the pan, keep in mind that uneven oven temperatures can make the cake rise more on one side than the other. If your cake is not level, you can trim a small piece off the bottom of the cake to ensure that it comes out of the bundt pan properly.
An uneven weight distribution can lead to pressure spots, which can lead to the bottom of the cake crumbling in the places where there isn’t an equal weight distribution.

Turn the oven on to 325°F. Grease a 9-inch Bundt cake pan with flour-containing nonstick baking spray and keep it aside.
Instead of lubricating and flouring the bundt pan, we suggest using a nonstick cooking spray that contains flour. Alternatively, you can coat the pan thoroughly with butter or shortening and then dust it with flour.

Add the baking powder and flour to a medium-sized bowl.
Put asideCream sugar, shortening, and butter together in a big mixing dish or the bowl of a standing mixer.
Beat on high speed for 30 seconds after adding each egg, one at a time. Avoid overbeating the eggs as this may lead to crumbly cake. With minimal mixing in between, alternate between adding the flour mixture and the buttermilk.

Mix in the pineapple and vanilla extract, beating just long enough to distribute the pineapple evenly.
Fill the bundt pan with batter, and bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out slightly moistened.
After 30 minutes of cooling, transfer to a wire rack to finish cooling.
Combine the glaze ingredients and whisk until well combined. Pour over the cake’s top after it has cooled.