Pineapple Pound Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup crushed pineapple (with juice)

½ cup sour cream

1 tsp vanilla extract

Optional: ½ tsp pineapple or coconut extract for extra tropical flavor

For the Pineapple Glaze:

1 ½ cups powdered sugar

3–4 tbsp pineapple juice (from canned crushed pineapple or fresh)

Optional: 1 tsp finely crushed pineapple for texture

Optional garnish: toasted coconut flakes or pineapple tidbits

 

Instructions:

1. Make the Cake:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.

In a large bowl, cream butter and sugar together until light and fluffy (about 4–5 minutes).

Add eggs one at a time, beating well after each.

In a separate bowl, whisk together flour, baking powder, and salt.

Add dry ingredients to the creamed mixture, alternating with the sour cream and crushed pineapple.

Stir in vanilla (and optional extract if using).

Pour batter into prepared pan and smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

2. Make the Pineapple Glaze:
In a bowl, whisk together powdered sugar and pineapple juice until smooth.

Add more juice as needed for desired consistency.

Stir in a bit of crushed pineapple if you’d like extra texture.

Drizzle over the cooled cake.