Pineapple Pound Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a bundt pan.
• STEP 2.In a large bowl, cream together butter and sugar until light and fluffy.
• STEP 3.Add eggs one at a time, beating well after each addition.
• STEP 4.In a separate bowl, combine flour, baking powder, and salt.
• STEP 5.Gradually add the dry ingredients to the butter mixture, alternating with pineapple juice.
• STEP 6.Fold in crushed pineapple and vanilla extract.
• STEP 7.Pour the batter into the prepared pan and smooth the top.
• STEP 8.Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• STEP 9.While the cake is baking, prepare the pineapple glaze by combining pineapple juice and powdered sugar in a saucepan.
• STEP 10.Cook over medium heat until the mixture thickens, then remove from heat and let it cool.
• STEP 11.Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
• STEP 12.Invert the cake onto a wire rack and let it cool completely.
• STEP 13.Drizzle the pineapple glaze over the cooled cake and let it set before serving.
• STEP 14.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure all ingredients are at room temperature for better mixing and texture.
• Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
• For a stronger pineapple flavor, add a teaspoon of pineapple extract to the batter.
• To make the glaze more vibrant, add a few drops of yellow food coloring.
• Serve the cake chilled for a refreshing twist.

Storage and Serving

• Store any leftovers in an airtight container at room temperature for up to 3 days.
• Serve the cake as is or with a dollop of whipped cream or vanilla ice cream.
• This cake is perfect for parties, potlucks, or as a special treat for pineapple lovers.