Pineapple Pound Cake 🍍🍰
Ingredients
- 225 g (1 cup) unsalted butter, softened
- 200 g (1 cup) sugar
- 4 large eggs, room temperature
- 300 g (2½ cups) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 240 ml (1 cup) crushed pineapple, well drained
- 1 tsp vanilla extract
Optional Glaze
- 120 g (1 cup) powdered sugar
- 2–3 tbsp pineapple juice or milk
Instructions
- Prep
Preheat oven to 170°C / 340°F.
Grease and flour a loaf or bundt pan. - Cream butter & sugar
Beat butter and sugar until light and fluffy. - Add eggs
Add eggs one at a time, beating well after each. - Dry ingredients
Whisk flour, baking powder, and salt.
Add to batter gradually, mixing just until combined. - Add pineapple
Fold in crushed pineapple and vanilla. - Bake
Pour batter into pan.
Bake 60–70 minutes, until a toothpick comes out clean. - Glaze (optional)
Cool slightly, drizzle with glaze if desired.
Tips
- Drain pineapple very well to avoid a wet cake.
- For extra flavor, add a little pineapple juice to the glaze.
- Keeps moist for days and freezes well.
Rich, buttery, and perfectly tropical—a classic pound cake with a sunny twist 🍍
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