Pineapple Pound Cake

Here’s a moist, rich, and tropical take on a classic dessert — Pineapple Pound Cake. It’s buttery, dense (in a good way), and infused with sweet pineapple flavor. Perfect for summer gatherings or any time you want something fruity and satisfying.

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🍍 Pineapple Pound Cake

📝 Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup crushed pineapple, well-drained

• Optional: 1/2 teaspoon pineapple extract for stronger flavor

• Optional: 1/2 cup sour cream or buttermilk (for extra moistness – see note below)

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🍰 For the Glaze (optional but recommended):

• 1 cup powdered sugar

• 2–3 tablespoons pineapple juice (from the can)

• Optional: a splash of vanilla or lemon juice

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👩‍🍳 Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.

2. In a large bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).

3. Add eggs one at a time, beating well after each. Mix in vanilla (and pineapple extract, if using).

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

5. Add dry ingredients to the butter mixture alternating with the crushed pineapple (and sour cream if using), starting and ending with flour.

6. Mix until just combined — do not overmix.

7. Pour batter into the prepared pan and smooth the top.

8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.

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

10. Once cool, drizzle with glaze.