Pineapple Pound Cake

Here’s a moist and fruity recipe for Pineapple Pound Cake 🍍🍰 — buttery, dense like a classic pound cake, but with a sweet pineapple twist.

🍍 Pineapple Pound Cake

Ingredients

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 1 cup sour cream (or plain Greek yogurt)

• 1 tsp vanilla extract

• 1 can (20 oz) crushed pineapple, drained (reserve ¼ cup juice)

Optional Glaze:

• 1 cup powdered sugar

• 2–3 tbsp reserved pineapple juice

Instructions

1. Prep:

   • Preheat oven to 350°F (175°C).

   • Grease and flour a bundt or loaf pan.

2. Make the Batter:

   • In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).

   • Beat in eggs one at a time.

   • In another bowl, whisk flour, baking powder, and salt.

   • Gradually add dry ingredients to the butter mixture, alternating with sour cream.

   • Stir in vanilla and crushed pineapple (with a little juice for moisture).

3. Bake:

   • Pour batter into prepared pan.

   • Bake 60–70 minutes, or until a toothpick inserted comes out clean.

   • Let cool 15 minutes before removing from pan.

4. Add Glaze (Optional):

   • Mix powdered sugar with pineapple juice until smooth.

   • Drizzle over cooled cake.

✨ Tips & Variations:

• Add shredded coconut for a tropical pineapple-coconut pound cake.

• Fold in chopped maraschino cherries for a “pina colada” vibe.

• Serve with whipped cream or vanilla ice cream.

Would you like me to also share a pineapple cream cheese pound cake version (extra moist and tangy)?