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Pineapple Pound Cake

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A moist, buttery pound cake infused with tropical crushed pineapple and a tender crumb—perfectly sweet, easy to make, and great for any occasion.

Ingredients

  • All-Purpose Flour: 2 ½ cups
  • Unsalted Butter: 1 cup (2 sticks), softened
  • Granulated Sugar: 2 cups
  • Eggs: 4 large
  • Crushed Pineapple: 1 can (20 oz), mostly drained
  • Baking Powder: 1 ½ teaspoons
  • Salt: ½ teaspoon
  • Vanilla Extract: 1 tablespoon
  • Sour Cream: ½ cup
  • Optional Glaze: Powdered sugar mixed with pineapple juice

Instructions

  1. Preheat Your Equipment: Preheat oven to 325°F (163°C). Grease and flour a loaf or Bundt pan or line with parchment paper.
  2. Combine Ingredients: Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and sour cream. In another bowl, whisk flour, baking powder, and salt. Gradually mix dry ingredients into wet.
  3. Prepare Your Cooking Vessel: Gently fold in crushed pineapple and pour batter into the prepared pan.
  4. Assemble the Dish: Smooth the top and tap the pan to remove air bubbles.
  5. Cook to Perfection: Bake for 60–70 minutes or until a toothpick comes out clean. Tent with foil if browning too fast.
  6. Finishing Touches: Cool in pan 10 minutes, then transfer to rack. Drizzle glaze over cooled cake if desired.
  7. Serve and Enjoy: Slice and serve with whipped cream or toasted coconut for extra flair.

Notes

  • Use room temperature ingredients for best results.
  • Drain pineapple lightly—some juice keeps the cake moist.
  • Let cake cool fully before slicing to maintain structure.
  • Add coconut or lime for flavorful variations.

Nutrition

Find it online: https://dishmio.com/pineapple-pound-cake/