Pineapple Pound Cake

Byzitouni

🛒 Ingredients

For the Cake:

  • 1 1/2 cups Unsalted butter, softened 🧈
  • 3 cups Granulated sugar
  • 6 Large eggs, room temperature 🥚
  • 3 cups All-purpose flour 🌾
  • 1/2 tsp Salt 🧂
  • 1 cup Sour cream (makes it extra moist!) 🥛
  • 1 can (20 oz) Crushed pineapple, well-drained (reserve the juice!) 🍍
  • 1 tsp Vanilla extract & 1/2 tsp Almond extract ✨

For the Pineapple Glaze:

  • 2 cups Powdered sugar ☁️
  • 2-3 tbsp Reserved pineapple juice 🥤
  • 1 tbsp Melted butter 🧈

👩‍🍳 Instructions

  1. Prep: Preheat your oven to 325°F (165°C). Generously grease and flour a large Bundt pan. 📝🎨
  2. Cream the Butter: In a large bowl, cream together the softened butter and sugar until light and fluffy (about 5 minutes). 🧈✨
  3. Add Eggs: Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts. 🥚🌀
  4. Dry & Wet: Alternately add the flour (mixed with salt) and the sour cream to the butter mixture, beginning and ending with the flour. 🌾🥛
  5. The Pineapple: Gently fold in the well-drained crushed pineapple by hand. 🍍🥄
  6. Bake: Pour the batter into the prepared pan. Bake for 1 hour and 15–30 minutes, or until a toothpick comes out clean. ⏲️🔥
  7. Cool: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. 🏗️💨
  8. Glaze: Whisk the powdered sugar, melted butter, and pineapple juice until smooth. Drizzle it generously over the cooled cake, letting it drip down the sides! 🍯🍰

🔥 Pro Tips:

  • Drain Well: Make sure to squeeze as much juice out of the crushed pineapple as possible before adding it to the batter so the cake doesn’t get soggy! 🍍💧
  • The “Soak”: For a more intense flavor, poke small holes in the warm cake with a skewer and pour a little extra pineapple juice over it before glazing. 🎯🍍

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