Description
This Pineapple Pound Cake is a rich, buttery dessert with a tropical twist, thanks to the addition of crushed pineapple. Moist, golden, and slightly tangy-sweet, it’s perfect for brunch, tea time, or dessert.
Ingredients
1 cup crushed pineapple (with juice)
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract
Optional: powdered sugar for dusting or pineapple glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan or a bundt pan.
- Cream together the softened butter and sugar in a large mixing bowl until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract and crushed pineapple with its juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- 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 15 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with pineapple glaze before serving, if desired.
Notes
Do not overmix the batter to ensure a tender crumb.
You can add shredded coconut, chopped nuts, or citrus zest for variations.
Store at room temperature for 3 days, or refrigerate for up to 5 days.
Wrap and freeze individual slices for up to 2 months.
Let the cake rest overnight to deepen flavor.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 25g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
