Pineapple Pound Cake

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Cake:

2 cups granulated sugar

1 cup (2 sticks) unsalted butter, softened

1 teaspoon vanilla extract

1 teaspoon almond extract (optional, but adds depth)

4 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup crushed pineapple (with juice)

1/2 cup sour cream (for extra moisture — optional but recommended)

For the Pineapple Glaze (optional but delicious):

1 cup powdered sugar

2–3 tablespoons pineapple juice (from the canned pineapple or fresh)

1/2 teaspoon vanilla extract

 

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.

2. In a large bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).

3. Add the vanilla and almond extracts. Beat in the eggs one at a time, mixing well after each addition.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Gradually add dry ingredients to the wet mixture, alternating with the crushed pineapple and sour cream, beginning and ending with the flour. Mix until just combined — do not overmix.

6. Pour batter into the prepared pan and smooth the top.

7. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.