Pineapple Pound Cake

🍍 Pineapple Pound Cake Recipe

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 tsp almond extract (optional, but adds great flavor)

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup crushed pineapple (with juice)

• ½ cup sour cream (for extra moisture)

For the Pineapple Glaze (optional but recommended):

• 1 cup powdered sugar

• 2–3 tbsp pineapple juice (from the canned pineapple or fresh)

• ½ tsp vanilla extract

🔪 Instructions:

1. Preheat oven to 325°F (163°C).

Grease and flour a 10-inch Bundt or tube pan.

2. Cream the butter and sugar:

In a large bowl, beat butter and sugar together until light and fluffy (about 3–5 minutes).

3. Add eggs and extracts:

Add eggs one at a time, beating well after each. Stir in vanilla and almond extract.

4. Mix dry ingredients:

In a separate bowl, whisk together flour, baking powder, and salt.

5. Combine wet and dry ingredients:

Add flour mixture to the butter mixture in thirds, alternating with sour cream. Mix until just combined.

6. Fold in pineapple:

Gently fold in the crushed pineapple with its juice. Don’t overmix.

7. Bake:

Pour batter into prepared pan. Bake for 60–75 minutes or until a toothpick inserted in the center comes out clean.

8. Cool:

Let cake cool in pan for 10–15 minutes, then remove to a wire rack to cool completely.

9. Glaze (optional):

Mix powdered sugar, pineapple juice, and vanilla until smooth. Drizzle over cooled cake.

✅ Tips:

• Use canned crushed pineapple in juice (not syrup) for best texture.

• Let cake cool completely before glazing to prevent it from soaking in.

• Serve with whipped cream or vanilla ice cream for an extra treat!

Would you like a printable version or want this adapted for a loaf pan or cupcakes?