Pineapple Pound Cake

Pineapple Pound Cake

This Pineapple Pound Cake is a tropical twist on the classic pound cake! It’s incredibly moist, bursting with sweet pineapple flavor, and has a delicate crumb that melts in your mouth. The pineapple glaze adds extra sweetness and moisture that makes this cake irresistible.

Why You’ll Love This Recipe:

· Extremely Moist: The pineapple keeps the cake wonderfully tender
· Tropical Flavor: Sweet pineapple flavor in every bite
· Perfect Texture: Dense yet tender classic pound cake crumb
· Simple Glaze: Easy pineapple glaze enhances the flavor
· Great for Any Occasion: Perfect for brunch, dessert, or gifts

Ingredients:

For the Cake:

· 1 cup unsalted butter, softened
· 2 cups granulated sugar
· 4 large eggs, room temperature
· 1 teaspoon vanilla extract
· ½ teaspoon almond extract (optional but recommended)
· 3 cups all-purpose flour
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1 can (20 oz) crushed pineapple, undrained
· ½ cup sour cream or Greek yogurt

For the Pineapple Glaze:

· 1 cup powdered sugar
· 2-3 tablespoons pineapple juice (from the canned pineapple)
· 1 tablespoon melted butter
· ½ teaspoon vanilla extract

Instructions:

Step 1: Preheat and Prepare

1. Preheat oven to 325°F (165°C).
2. Grease and flour a 10-inch bundt pan or tube pan very well.

Step 2: Make the Cake Batter

1. In a large bowl, cream butter and sugar together until light and fluffy (about 3-4 minutes).
2. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. In another bowl, combine the undrained crushed pineapple and sour cream.
5. Alternately add the flour mixture and pineapple mixture to the butter mixture, beginning and ending with flour mixture. Mix until just combined.

Step 3: Bake

1. Pour batter into prepared pan and smooth the top.
2. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

Step 4: Make the Glaze

1. In a medium bowl, whisk together powdered sugar, 2 tablespoons pineapple juice, melted butter, and vanilla.
2. Add more pineapple juice as needed to reach desired consistency.
3. Drizzle over cooled cake.

Chef’s Notes & Tips:

· Pan Preparation: Make sure to grease and flour the pan thoroughly to prevent sticking
· Room Temperature Ingredients: Essential for proper emulsification
· Don’t Overmix: Mix until just combined after adding flour to avoid a tough cake
· Baking Time: Ovens vary, so start checking at 60 minutes
· Storage: Cover and store at room temperature for up to 3 days, or refrigerate for up to 5 days
· Freezing: Freeze without glaze for up to 3 months

Variations:

· Coconut Pineapple: Add 1 cup shredded coconut to the batter
· Pineapple Cream Cheese: Add 8 oz cream cheese to the batter
· Rum Glaze: Add 1 tablespoon rum to the glaze instead of vanilla
· Nutty: Add 1 cup chopped pecans or macadamia nuts

Serving Suggestions:

· With whipped cream or vanilla ice cream
· Fresh pineapple slices on the side
· Toasted coconut sprinkled on top
· Perfect with coffee or tea

This moist, tropical pound cake is sure to become a new favorite! The pineapple keeps it incredibly tender and adds natural sweetness.