Pineapple Pound Cake is a delightful twist on the classic pound cake, infusing the tropical sweetness of pineapple into a rich, buttery cake. This moist and flavorful dessert is perfect for any occasion, whether a summer picnic, a holiday gathering, or just a simple family dinner. The crushed pineapple adds a wonderful fruity flavour and keeps the cake incredibly moist. Each bite of this cake offers a perfect balance of sweetness and tanginess, making it a crowd-pleaser that will have everyone asking for seconds.

About Pineapple Pound Cake

The beauty of this recipe lies in its simplicity and the use of easily accessible ingredients. The preparation is straightforward, and with a few basic baking steps, you can create a stunning cake that looks and tastes like it came from a professional bakery. Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream for an extra touch of indulgence.

Don’t Forget to Try our Delicious Pecan Pie Cookie Recipe

Delicious Pineapple Pound Cake Recipe for Any Occasion

Recipe by Eric

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Ingredients:

• 2 1/2 cups all-purpose flour

• 2 cups granulated sugar

• 1 cup unsalted butter, softened

• 1/2 cup sour cream

• 4 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 can (20 ounces) of crushed pineapple, drained

• Powdered sugar for dusting (optional)

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan.
• In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
• Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
• Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
• Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
• Fold in the drained crushed pineapple until evenly distributed throughout the batter.
• Pour the batter into the prepared pan and spread it evenly.
• Bake for 1 hour or until a toothpick inserted into the centre comes out clean.
• Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Once cooled, dust with powdered sugar if desired before serving.

Notes

• Enjoy this delicious Pineapple Pound Cake with tea or coffee or as a standalone dessert. It’s moist texture and fruity flavour make it a perfect treat for any time of the year.