Pineapple Pound Cake
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional for extra flavor)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 can (20 oz) crushed pineapple, well-drained
- 1/4 cup pineapple juice (reserved from can or added separately)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (adjust for consistency)
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the well-drained crushed pineapple gently.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
10. For the glaze, combine powdered sugar, pineapple juice, melted butter, and vanilla extract in a small bowl. Whisk until smooth.
11. Drizzle the glaze over the cooled cake and let it set before serving.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: Approximately 380 kcal per serving | Servings: 12 servings
Tips:
Drain the pineapple thoroughly to prevent excess moisture, which can affect cake texture.
Use room temperature ingredients for a smoother batter and better rise.