Pineapple Pound Cake

Here’s a moist, old-fashioned Pineapple Pound Cake — rich, buttery, and full of sweet pineapple flavor 🍍🍰
Perfect for a bundt or tube pan.

---

Pineapple Pound Cake

Ingredients

Cake

• 1½ cups unsalted butter, softened (3 sticks)
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour, sifted
• ½ tsp salt
• 1 cup crushed pineapple, well drained
• 2 tsp vanilla extract
• ½ tsp pineapple extract (optional, but great)

Optional Glaze

• 1 cup powdered sugar
• 2–3 tbsp pineapple juice (from the can)
• ½ tsp vanilla

---

Instructions

1. Preheat oven to 325°F (165°C).
   Grease and flour a bundt or tube pan very well.
2. Cream butter & sugar
   • Beat butter and sugar 5–7 minutes until very light and fluffy.
3. Add eggs
   • Add eggs one at a time, beating well after each.
4. Add flour
   • Mix in flour and salt on low speed just until combined.
5. Add pineapple & flavoring
   • Gently fold in drained pineapple, vanilla, and pineapple extract.
6. Bake
   • Pour batter into pan and smooth top.
   • Bake 1 hour 20–30 minutes, until a toothpick comes out clean.
7. Cool
   • Let cake cool in pan 15 minutes, then turn out.
   • Cool completely before glazing.

---

Pineapple Glaze (Optional)

1. Whisk powdered sugar, pineapple juice, and vanilla until smooth.
2. Drizzle over cooled cake.

---

Tips for Best Results

• Drain pineapple very well (press in a strainer).
• Don’t rush the creaming step — that’s the rise.
• Cake tastes even better the next day.

---

Variations

• 🥥 Pineapple Coconut: add ½ cup sweetened coconut
• 🌰 Southern style: add chopped pecans
• 🍋 Bright twist: add lemon zest to batter

If you want, I can also give you:

• A cream cheese pineapple pound cake
• A loaf-pan version
• Or a crushed-pineapple-only 5-ingredient version

Just tell me 😊