Description
Rich, buttery pound cake infused with sweet pineapple flavor for a moist, tropical-inspired dessert.
Ingredients
Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup crushed pineapple (drained, juice reserved)
1 teaspoon vanilla extract
Optional Glaze:
1 cup powdered sugar
2–3 tablespoons reserved pineapple juice
Instructions
Preheat Oven: Preheat oven to 325 °F (165 °C). Grease and flour a bundt or tube pan.
Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
Add Eggs: Add eggs one at a time, beating well after each addition.
Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt.
Mix Batter: Gradually add dry ingredients to the butter mixture, alternating with crushed pineapple, beginning and ending with flour. Stir in vanilla extract.
Bake: Pour batter into prepared pan and bake 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let cake cool in pan for 15 minutes before inverting onto a wire rack to cool completely.
Glaze (Optional): Whisk powdered sugar with pineapple juice until smooth. Drizzle over cooled cake.
Notes
Use high-quality butter for the richest flavor.
If using fresh pineapple, finely crush and drain excess juice before measuring.
This cake keeps well for several days when wrapped tightly and stored at room temperature.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert, Cake, Holiday Recipes
- Method: Baking
- Cuisine: American, Southern
