Here’s a Pineapple Pound Cake 🍍🍰
Moist, buttery, and packed with pineapple flavor—perfect for potlucks, holidays, or a simple coffee cake.
🍍 Pineapple Pound Cake
🛒 Ingredients
- 3 cups (375 g) all-purpose flour
- 2½ cups (500 g) granulated sugar
- 1½ cups (340 g) unsalted butter, softened
- 5 large eggs, room temperature
- 1 cup (240 ml) crushed pineapple with juice
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or milk
👩🍳 Instructions
- Prep pan
Grease and flour a bundt or tube pan. - Cream butter & sugar
Beat until very light and fluffy (4–5 minutes). - Add eggs
Add eggs one at a time, beating well after each. - Mix dry ingredients
Whisk flour, salt, and baking powder. - Combine
Add dry ingredients to batter gradually.
Mix in crushed pineapple and vanilla. - Bake
Bake at 325°F (165°C) for 75–85 minutes, until a toothpick comes out clean. - Cool & glaze
Cool 15 minutes, remove from pan.
Drizzle with glaze if using.
⭐ Tips for Best Pound Cake
- Don’t drain pineapple—juice adds moisture
- Low & slow baking prevents dryness
- Let cake cool fully before slicing
🔁 Variations
- Add coconut flakes
- Use brown sugar for deeper flavor
- Add rum extract
- Pineapple cream cheese glaze
❄️ Storage
- Room temperature 2 days
- Refrigerate up to 5 days
- Freezes beautifully
If you want, I can:
- Turn this into a viral Pinterest / Facebook post
- Convert to mini loaf cakes
- Make it extra moist bakery-style
- Adapt it for air fryer
Just tell me 😊
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