Pineapple Pound Cake 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

1 teaspoon vanilla extract

1 teaspoon almond extract (optional, for extra flavor)

4 large eggs, room temperature

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup crushed pineapple (with juice)

For the Glaze (optional):

1 cup powdered sugar

2–3 tablespoons pineapple juice

1/2 teaspoon vanilla extract

 

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.

2. Cream the butter and sugar together in a large mixing bowl until light and fluffy (about 3–4 minutes).

3. Add extracts and eggs — beat in the vanilla, almond extract (if using), then add eggs one at a time, mixing well after each.

4. Combine dry ingredients — in a separate bowl, whisk together flour, baking powder, and salt.

5. Mix wet and dry — gradually add the flour mixture to the butter mixture, alternating with the crushed pineapple (including juice). Start and end with flour.

6. Bake — pour batter evenly into prepared Bundt pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.

7. Cool — allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.

8. Make the glaze — whisk together powdered sugar, pineapple juice, and vanilla until smooth. Drizzle over cooled cake.