Pineapple Pound Cake
A rich and moist pineapple pound cake that combines the sweetness of pineapple with traditional pound cake, perfect for gatherings or a cozy treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure the butter is softened to room temperature.
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract Optional for extra flavor.
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 can (20 oz) crushed pineapple, well-drained Be sure to drain the crushed pineapple well to avoid too much moisture.
- 1/4 cup pineapple juice Reserved from the can or added separately.
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice Adjust for consistency.
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube cake pan thoroughly.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Start and end with dry ingredients and mix until just combined.
- Gently fold in the drained crushed pineapple and pineapple juice until evenly distributed.
- Pour the batter into the prepared Bundt pan and tap lightly to remove air bubbles.
- Bake in the preheated oven for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack. Let it cool completely.
- For the glaze, whisk together the powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth, then drizzle it over the cooled cake.
Notes
Serve cake plain, with vanilla ice cream, or topped with fresh fruit or whipped cream. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.