Pineapple Pound Cake

A delightful and moist pound cake infused with the tropical flavor of crushed pineapple, perfect for gatherings or family desserts.

Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Dessert

Cuisine American

Servings 10 slices

Calories 350 kcal

1 cup Unsalted Butter (softened)
2 cups Granulated Sugar
4 large Eggs
2.5 cups All-Purpose Flour
1 teaspoon Baking Powder
0.5 teaspoon Salt
1 cup Crushed Pineapple (drained) Make sure to drain well to avoid excess moisture.
1.5 teaspoons Vanilla Extract
0.5 cup Sour Cream Ensure it's at room temperature.

Preheat oven to 325°F (163°C) and grease a 9×5-inch loaf or Bundt pan.
Cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually alternate adding the dry mixture and sour cream to the butter mixture. Mix until just combined.
Fold in the crushed pineapple gently to ensure it is evenly distributed.
Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Slice the cake and serve plain, topped with glaze, or dusted with powdered sugar.

You can also add chopped nuts or coconut flakes for added texture and flavor.

Keyword Baking, Cake Recipes, Fruit Cake, Pineapple Pound Cake, Tropical Dessert