Pineapple Pound Cake
A moist and flavorful pound cake with crushed pineapple and a sweet pineapple glaze.
Equipment
- Bundt pan
- electric mixer
Ingredients
For the Cake
- 1 cup unsalted butter, softened 2 sticks
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional for extra flavor
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 1 can crushed pineapple, well-drained 20 oz
- ¼ cup pineapple juice reserved from can or added separately
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons pineapple juice adjust for consistency
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a Bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and almond extract if using.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour. Mix until just combined.
- Fold in the drained crushed pineapple and pineapple juice.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
Store the cake in an airtight container at room temperature for up to 3 days.