Pineapple Pound Cake
A moist and flavorful dessert that combines buttery pound cake with sweet, tangy pineapple, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is softened for easy mixing.
- 2 cups granulated sugar
- 4 large eggs
- 2.5 cups all-purpose flour Can substitute with gluten-free flour if needed.
- 2 tsp baking powder
- 1 cup sour cream (or Greek yogurt)
- 0.5 cup crushed pineapple, drained Drain well to avoid excess moisture.
- 1 tsp vanilla extract
- 0.5 tsp pineapple extract (optional) For enhanced pineapple flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture.
- Fold in the crushed pineapple, vanilla extract, and pineapple extract if using.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve plain or topped with powdered sugar, whipped cream, fresh fruit, or vanilla ice cream. Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to one week. Freezes well for 3 months.