Pineapple Pound Cake

Here’s a rich, moist, and tropical Pineapple Pound Cake recipe — buttery, dense like a traditional pound cake, but brightened up with sweet crushed pineapple and a hint of vanilla. Perfect for brunch, potlucks, or a make-ahead dessert!

🍍 Pineapple Pound Cake

🧁 Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup crushed pineapple, drained (save juice for glaze if using)
Optional: ¼ cup sour cream or buttermilk for extra moisture

For the Glaze (Optional but delicious):

1 cup powdered sugar
2–3 tbsp pineapple juice (reserved from the can)
Optional: ½ tsp vanilla extract or a squeeze of lemon juice

🔥 Instructions:

1. Preheat Oven:

Set oven to 325°F (165°C).
Grease and flour a Bundt pan or loaf pan.

2. Cream Butter & Sugar:

In a large bowl, beat butter and sugar together until light and fluffy (about 3–5 minutes).

3. Add Eggs & Vanilla:

Add eggs one at a time, beating well after each.
Stir in vanilla extract.

4. Combine Dry Ingredients:

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

5. Mix Batter:

Gradually add dry ingredients to wet mixture, alternating with sour cream (if using).
Fold in the drained crushed pineapple.

6. Bake:

Pour batter into prepared pan.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

7. Add Glaze (Optional):

Mix powdered sugar and pineapple juice until smooth.
Drizzle over cooled cake.

🍽️ Serve:

Enjoy plain, with whipped cream, or topped with extra pineapple chunks.
Great with tea or coffee!

🧊 Storage:

Keeps well at room temp (covered) for 3 days, or refrigerate for up to 1 week.
Freezes beautifully — slice and wrap individually.

Would you like a pineapple coconut twist, a cream cheese glaze, or a mini loaf version for gifting? I can share that too!