Description
This pineapple pound cake combines the rich, buttery texture of classic pound cake with tropical sweetness. It’s moist, flavorful, and perfect for any occasion, from casual snacking to family gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1½ cups sugar
- 3 large eggs
- 1 cup butter, softened
- 1 cup crushed pineapple (fresh or canned, drained)
- ½ cup reserved pineapple juice
- ½ cup sour cream or yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- Optional: shredded coconut, macadamia nuts, or maraschino cherries
- Optional flavorings: lemon zest, almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and the wet ingredients (pineapple juice, sour cream, vanilla) to the butter mixture.
- Fold in crushed pineapple and any optional add-ins.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Cool before slicing. Optionally garnish or serve with whipped cream, ice cream, or yogurt.
Notes
- Avoid overmixing the batter to prevent a dense texture.
- Use room-temperature ingredients for best results.
- You can make it gluten-free by substituting with a certified GF flour blend.
- Store in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Tropical Fusion
Nutrition
- Serving Size: 1 slice
- Calories: ~350
- Sugar: ~25g
- Sodium: ~180mg
- Fat: ~18g
- Saturated Fat: ~11g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~42g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~70mg