Pineapple Pound Cake
A moist and flavorful treat that combines traditional pound cake with the tropical sweetness of pineapple, perfect for any gathering or celebration.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Ensure butter is at 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 well
- 1/4 cup pineapple juice Reserved from 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, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the drained crushed pineapple and reserved pineapple juice until evenly distributed.
Baking
- Pour the batter evenly 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, until a toothpick inserted in the center comes out clean.
Cooling and Glazing
- 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. Drizzle the glaze generously over the cooled cake.
Notes
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For freezing, wrap tightly in plastic wrap and aluminum foil; it can last up to 3 months.