Pineapple Pound Cake
A delightful dessert combining rich flavors of creaminess and tropical fruit that's perfect for gatherings and special occasions.
Ingredients
Main Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened Ensure it's softened to room temperature.
- 2 cups granulated sugar
- 5 large eggs
- 1 cup sour cream
- 1/2 cup crushed pineapple, drained Be sure to drain to avoid excess moisture.
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
For the Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons pineapple juice
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract For glaze
For Topping
- Pineapple chunks For garnish.
- Light dusting of powdered sugar For garnish.
Instructions
Preparation
- Preheat your oven to 325°F. Grease and flour a bundt pan generously.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light, fluffy, and creamy, about 4–5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, crushed pineapple, vanilla extract, and coconut extract if using.
- Gradually add the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
Baking
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before turning it onto a serving plate.
Glazing
- To make the glaze, whisk together powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth and pourable.
- Drizzle the glaze generously over the cooled Pineapple Pound Cake, letting it drip beautifully down the sides.
- Top with pineapple chunks and a light dusting of powdered sugar for an irresistible finish.
Notes
Serve Pineapple Pound Cake as a dessert after dinner or with coffee or tea for an afternoon treat. It pairs beautifully with whipped cream or vanilla ice cream. Ensure your butter is softened; don't skip draining the crushed pineapple; avoid overmixing after adding dry ingredients. Variations include using shredded coconut or swapping crushed pineapple for peaches.