Pineapple Pound Cake

This classic Pineapple Pound Cake is rich, buttery, and incredibly moist, with sweet tropical pineapple in every bite. It’s perfect for family gatherings, holidays, or simply with a cup of coffee. Simple ingredients, big flavor, and a texture that stays tender for days.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup crushed pineapple, well drained
• 1 teaspoon vanilla extract

Optional additions (highly recommended):

• 1/2 teaspoon pineapple extract (for extra flavor)
• 1/2 cup powdered sugar (for glaze)
• 2–3 tablespoons pineapple juice or milk (for glaze)

Instructions

1. Prepare the pan
   Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a 9×5-inch loaf pan, making sure all corners are well coated.
2. Cream butter and sugar
   In a large mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale in color. This step is key for a tender pound cake, so beat for 3–5 minutes.
3. Add the eggs
   Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well mixed.
4. Mix dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine wet and dry
   Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Do not overmix.
6. Add pineapple and vanilla
   Gently fold in the drained crushed pineapple and vanilla extract. The batter will be thick but smooth.
7. Bake
   Pour the batter evenly into the prepared pan. Smooth the top and tap the pan lightly on the counter to release air bubbles.
   Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool
   Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Optional Pineapple Glaze

• 1/2 cup powdered sugar
• 2–3 tablespoons pineapple juice or milk

Mix until smooth and drizzle over the cooled cake for extra sweetness and shine.

Tips for Success

• Drain the pineapple very well to avoid excess moisture.
• Room-temperature eggs and butter give the best texture.
• This cake tastes even better the next day as the flavors deepen.

Storage

• Store at room temperature, covered, for up to 3 days.
• Refrigerate for up to 6 days.
• Freeze slices tightly wrapped for up to 2 months.