Pineapple Pound Cake is a deliciously moist and flavorful cake that combines the classic richness of pound cake with the tropical sweetness of pineapple. The pineapple adds a burst of flavor and a tender texture to the cake, making it perfect for a special dessert or an indulgent treat. You can serve it with a simple glaze or a dollop of whipped cream for a truly delightful experience.
Ingredients:
For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, drained (reserve juice)
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
For the glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons reserved pineapple juice
- ½ teaspoon vanilla extract
Instructions:
- Preheat the oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar:
- In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs:
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add wet ingredients:
- Stir in the vanilla extract, sour cream, and crushed pineapple until well combined.
- Combine dry and wet ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Bake the cake:
- Pour the batter into the prepared bundt or loaf pan, spreading it evenly. Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the glaze (optional):
- While the cake is cooling, whisk together the powdered sugar, reserved pineapple juice, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more juice or powdered sugar as needed.
- Glaze and serve:
- Once the cake has cooled, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Enjoy your Pineapple Pound Cake with its tropical sweetness and rich, buttery texture—perfect for any occasion!
