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Pineapple Pound Cake

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This moist and buttery Pineapple Pound Cake is a tropical twist on a classic dessert. Made with crushed pineapple and a rich, dense texture, it’s perfect for any occasion. Whether served plain or topped with a sweet glaze, this easy pineapple pound cake recipe will transport your taste buds to paradise. Ideal for pineapple lovers looking for a homemade, old-fashioned treat.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup crushed pineapple (with juice)
  • Optional: powdered sugar or glaze for topping

Instructions

  • Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the crushed pineapple (with juice) until evenly distributed.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  • Dust with powdered sugar or drizzle with glaze, if desired.

Notes

  • For a sweeter finish, make a simple glaze with powdered sugar and pineapple juice.
  • Make sure not to overmix once the flour is added, to keep the cake tender.
  • This cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to 1 week.
  • Great for holidays, brunches, or afternoon tea!

Find it online: https://yumfamilyrecipes.com/pineapple-pound-cake/