Description
This Pineapple Pound Cake is moist, buttery, and infused with tropical sweetness from crushed pineapple. It’s the perfect balance of rich flavor and fruity brightness, making it an irresistible treat for any occasion.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, well-drained
- 1/4 cup milk
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a loaf or bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk.
- Fold in the crushed pineapple gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as is or with a dusting of powdered sugar or glaze.
Notes
- Make sure the pineapple is well-drained to avoid excess moisture in the batter.
- For extra flavor, add a touch of cinnamon or nutmeg to the dry ingredients.
- This cake tastes even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 28g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: pineapple pound cake, tropical dessert, butter cake, easy pound cake, summer cake