Description

Indulge in the tropical delight of Pineapple Pound Cake, a moist and flavorful dessert that beautifully marries the richness of pound cake with the sweet, tangy essence of pineapple. This easy-to-make recipe is perfect for any occasion, from birthdays to casual family gatherings. With a tender crumb and vibrant taste, every slice promises to impress. Serve it plain, with a dollop of whipped cream, or alongside fresh fruit for an eye-catching presentation. Elevate your dessert game with this delicious pineapple-infused treat!

Ingredients

Scale

1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the crushed pineapple.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients on low speed until just combined.
Pour the batter into the prepared bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 30g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg

Keywords: For added flavor, consider incorporating spices like cinnamon or nutmeg into the batter. Fresh pineapple can be used as an alternative to canned—just ensure it's finely chopped and well-drained. To make it gluten-free, substitute all-purpose flour with your favorite gluten-free blend.