Pineapple Pound Cake

Pineapple Pound Cake – Don’t Lose This Recipe 

A rich, buttery pound cake with sweet pineapple flavor, perfect for dessert, coffee time, or special occasions.

 Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup crushed pineapple, well drained
• 1 teaspoon vanilla extract

 Instructions

1. Prepare the oven & pan
   Preheat oven to 325°F (165°C).
   Grease and flour a bundt pan or 10-inch loaf pan very well.
2. Cream butter and sugar
   In a large bowl, beat the butter and sugar together for 4–5 minutes until very light and fluffy. This step is key for a soft pound cake.
3. Add eggs
   Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. Mix dry ingredients
   In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine
   Gradually add dry ingredients to the batter on low speed until just combined.
   Do not overmix.
6. Add pineapple & vanilla
   Fold in the drained crushed pineapple and vanilla extract gently with a spatula.
7. Bake
   Pour batter into the prepared pan and smooth the top.
   Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
8. Cool
   Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

 Optional Pineapple Glaze (Highly Recommended)

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice

Mix until smooth and drizzle over cooled cake.

 Tips for Best Results

• Drain pineapple very well to avoid a wet cake
• Use room-temperature eggs
• This cake tastes even better the next day
• Stores well for 4–5 days covered