Pineapple Pound Cake with Pineapple Glaze
A delightful tropical treat that combines the dense texture of pound cake with the sweet, tangy flavor of pineapple, perfect for any occasion.
Ingredients
For the Cake
- 1 cup Unsalted butter, softened For creaminess and rich flavor
- 2 cups Granulated sugar For sweetness and texture
- 4 large Eggs Binding agent for structure
- 3 cups All-purpose flour Provides density and stability
- 1 tbsp Baking powder For rising
- 1 tsp Salt Flavor enhancement
- 1 cup Sour cream For moisture and tanginess
- 1 cup Crushed pineapple, drained Adds fruity flavor and moisture
- 2 tsp Vanilla extract For sweetness and aroma
- 1 tsp Pineapple extract Optional for enhanced tropical flavor
For the Glaze
- 1 cup Powdered sugar For glaze sweetness and texture
- 2 tbsp Reserved pineapple juice For glaze flavor and consistency
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease a Bundt or tube pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and optional pineapple extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture, alternating with the sour cream.
- Gently fold in the crushed pineapple.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack.
Glazing
- Whisk together the powdered sugar and reserved pineapple juice for glaze.
- Once the cake has cooled, drizzle the glaze over the top.
Notes
Use fresh ingredients for the best flavor and ensure eggs and butter are at room temperature.