Conclusion
This Pineapple Pound Cake is a perfect blend of classic richness and tropical freshness. With its moist texture, sweet pineapple flavor, and simple preparation, it’s a go-to dessert that never fails to impress. Whether you’re baking for guests or just treating yourself, this cake is guaranteed to bring a little sunshine to your table.
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) crushed pineapple (lightly drained)
- 1/2 cup (120ml) buttermilk
Optional Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons pineapple juice
- 1/2 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
Step 2:
In a large bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).
Step 3:
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4:
In a separate bowl, whisk together flour, baking powder, and salt.
Step 5:
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
Step 6:
Fold in the crushed pineapple gently, ensuring it’s evenly distributed without overmixing.
Step 7:
Pour the batter into the prepared pan and smooth the top.
Step 8:
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Step 9:
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 10:
Prepare the glaze by mixing powdered sugar, pineapple juice, and vanilla. Drizzle over the cooled cake.
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