Here’s a lovely Pineapple Pound Cake recipe—moist, buttery, and full of tropical flavor! 🍍✨
Pineapple Pound Cake Recipe
Ingredients:
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1 cup (230g) unsalted butter, softened
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2 cups (400g) granulated sugar
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4 large eggs, room temperature
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3 cups (360g) all-purpose flour
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2 tsp baking powder
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½ tsp salt
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1 cup (240ml) sour cream (or plain yogurt)
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1 tsp vanilla extract
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1 can (20 oz / 560g) crushed pineapple, drained (reserve ¼ cup juice)
Optional Glaze:
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1 cup powdered sugar
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2–3 tbsp reserved pineapple juice
Instructions:
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Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
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Cream butter & sugar in a large bowl until light and fluffy.
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Add eggs one at a time, beating well after each.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Add the dry mixture to the butter mixture alternately with sour cream, mixing until just combined.
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Stir in vanilla and the crushed pineapple (with a few tablespoons of juice if you want extra moisture).
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Pour batter into the prepared pan and smooth the top.
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Bake 55–65 minutes, or until a toothpick comes out clean.
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Let cool 15 minutes in the pan, then remove to a wire rack.
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Optional glaze: Whisk powdered sugar with reserved pineapple juice and drizzle over cooled cake.
Tips & Variations:
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Add shredded coconut for a pina colada twist.
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Fold in chopped pecans or walnuts for texture.
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Serve with whipped cream or vanilla ice cream for an extra treat.
