Description
Pineapple Pound Cake is a moist, dense, and buttery loaf infused with crushed pineapple for a tropical twist on the classic pound cake. Perfectly sweet and flavorful, it’s delicious plain or glazed.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 can (20 oz) crushed pineapple with juice
- 2 tsp vanilla extract
- 1/2 cup sour cream or buttermilk (optional)
- For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F. Grease and flour a bundt pan or loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet, alternating with crushed pineapple and juice.
- Stir in vanilla and sour cream/buttermilk if using until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- For glaze: whisk powdered sugar, juice, and vanilla until smooth and drizzle over cooled cake.
Notes
- Fold in 1/2 cup shredded coconut or chopped pecans for added texture.
- Make a cream cheese swirl by layering batter and cream cheese filling in loaf pans.
- Substitute rum extract for vanilla for a richer tropical flavor.
- Use fresh finely chopped pineapple—drain well and include a splash of milk to match canned moisture.
- Store at room temperature for 3 days or refrigerate up to 5 days. Freeze tightly wrapped for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
