Description
A tropical twist on a classic dessert, this Jumanji Pineapple Pound Cake is moist, buttery, and bursting with pineapple flavor. Baked into mini loaves, it’s perfect for sharing or savoring solo. Inspired by the Jumanji movies, it’s a fun and flavorful treat for any occasion.
Ingredients
1/2 cup shortening
1/2 cup unsalted butter
1 cup sugar
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon pineapple extract
1/2 cup drained crushed pineapple
Instructions
- Preheat oven to 325°F (165°C). Grease and line four mini loaf pans with parchment paper.
- In a medium bowl, whisk together flour and salt. Set aside.
- In a large bowl or stand mixer, beat shortening and butter until smooth.
- Add sugar and beat for 3 to 5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in pineapple extract until fully combined.
- Add dry ingredients to the wet ingredients and mix until well incorporated.
- Gently fold in the drained crushed pineapple with a spatula.
- Divide batter evenly among the prepared mini loaf pans.
- Bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool completely before wrapping or serving.
Notes
Add 1/2 cup shredded sweetened coconut for a Coconut Pineapple Pound Cake.
Substitute half of the pineapple extract with lemon or orange extract for a citrus twist.
Drizzle a pineapple glaze made from powdered sugar and pineapple juice over cooled loaves.
Add a pineapple slice and cherry at the bottom of each loaf pan for a mini upside-down version.
Wrap tightly in parchment or plastic to store at room temperature for 3 days, refrigerate for 1 week, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 420
- Sugar: 26g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
