Pineapple Pound Cake – The Best Moist & Buttery Fruit Cake Ever
🍰 Instructions
1. Preheat oven & prepare pan
Preheat oven to 350°F (175°C).
Grease and flour a 10-inch (25 cm) bundt pan or loaf pan.
2. Cream butter and sugar
In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
3. Add eggs
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine batter
Gradually fold the dry ingredients into the butter-egg mixture.
Stir in vanilla extract and drained pineapple.
Fold in nuts if using.
6. Bake
Pour batter into prepared pan.
Bake for 65–70 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 15 minutes, then remove and cool completely on a wire rack.
7. Serve
Slice and enjoy the buttery, moist, pineapple-flavored goodness! 😋
Optional: dust with powdered sugar or drizzle with a light glaze.
💡 Tips
Drain pineapple well to avoid a soggy cake.
Use room temperature eggs and butter for a smoother batter.
Store in an airtight container at room temperature for up to 3–4 days, or refrigerate for longer freshness.
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