Pineapple Pound Cake
A delicious and moist pound cake infused with the tropical sweetness of pineapple, perfect for gatherings or a cozy dessert.
Ingredients
For the cake
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional) Can be replaced with coconut extract for a tropical twist.
- 3 cups all-purpose flour Do not overmix once flour is added.
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 can (20 oz) crushed pineapple, well-drained Ensure it's well-drained to avoid excess moisture.
- 1/4 cup pineapple juice Reserved from the canned pineapple or added separately.
For the glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice Adjust for desired 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 optional 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 sour cream. Start and end with the dry ingredients.
- Fold in the drained crushed pineapple and reserved pineapple juice gently.
Baking
- Pour the batter into the prepared Bundt pan and tap lightly to remove air bubbles.
- Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack and let cool completely.
Glazing
- For the glaze, whisk together powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth.
- Drizzle the glaze generously over the cooled cake.
Notes
Serve plain, with vanilla ice cream, or topped with fresh fruit and whipped cream. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze tightly wrapped for up to 3 months.