Never-Fail Pineapple Pecan Pound Cake
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 cup crushed pineapple (drained)
1 cup chopped pecans
Optional glaze:
1 cup powdered sugar
2 tablespoons pineapple juice
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan generously.
In a large bowl, cream the butter and sugar together until light and fluffy, about 4–5 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Fold in the crushed pineapple and chopped pecans gently.
Pour the batter into the prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.
If using, whisk glaze ingredients and drizzle over cooled cake before serving.
Prep Time: 20 minutes | Cooking Time: 85 minutes | Total Time: 1 hour 45 minutes
Kcal: 445 kcal | Servings: 12 slices