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Pineapple Pound Cake

A moist and sweet pound cake featuring real pineapple and a hint of pineapple juice, perfect for family desserts or potlucks.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Pineapple, crushed and drained Use fresh or canned, well-drained.
  • 4 large Eggs Bring to room temperature for better mixing.
  • 1 cup Unsalted butter Bring to room temperature for better mixing.
  • 1/2 cup Sour cream Can substitute with plain yogurt.
  • 1 tsp Vanilla extract
  • 1/4 cup Pineapple juice
Dry Ingredients
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar Can reduce sugar by 1/4 cup.
  • 1 tsp Baking powder
  • 1/2 tsp Salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a pound cake pan.
  2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the sour cream, crushed pineapple, vanilla extract, and pineapple juice until well combined.
  5. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For richer serving options, add whipped cream or a scoop of vanilla ice cream. Store wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.