Pineapple Pound Cake

Pineapple Pound Cake

Ingredients (Cake):

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup sour cream (or plain Greek yogurt)

1 cup crushed pineapple, well-drained (reserve juice for glaze)

1 tsp vanilla extract

Ingredients (Pineapple Glaze):

2 cups powdered sugar

3–4 tbsp pineapple juice (reserved from crushed pineapple)

1–2 tbsp milk (if needed to thin)

½ cup finely crushed pineapple (optional, for texture)

Instructions:

For the Cake:

Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.

In a large bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla.

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Add dry ingredients to butter mixture alternately with sour cream, beginning and ending with flour. Mix until just combined.

Fold in crushed pineapple.

Pour batter into prepared pan and smooth the top.

Bake for 65–75 minutes (bundt) or 55–65 minutes (loaf), until a toothpick comes out clean.

Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

For the Pineapple Glaze:

In a bowl, whisk powdered sugar with pineapple juice until smooth and pourable.

Add milk if too thick or more sugar if too thin.

Fold in finely crushed pineapple if you want a chunky glaze.

Drizzle glaze over cooled cake.