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Pineapple Pound Cake

A dense yet tender cake infused with the sweetness of pineapple, perfect for afternoon tea or dessert shared among friends.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, at room temperature 2 sticks
  • 2 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract optional
  • 3 cups all purpose wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 can crushed pineapple, well drained 20 oz / 560g
  • 1/4 cup pineapple juice reserved from the can or separate
For the Glaze
  • 1 cup powdered sugar
  • 2 to 3 tablespoons pineapple juice
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract for glaze

Method
 

Preparation
  1. Preheat the oven to 163°C (325°F) and grease a 25 cm Bundt pan well.
  2. Beat the butter with the sugar until you get a smooth and fluffy mixture.
  3. Add the eggs one by one, then incorporate the vanilla and almond extract.
  4. Mix the flour, baking powder, and salt in another bowl.
  5. Add the dry ingredients to the creamy mixture, alternating with the sour cream.
  6. Gently incorporate the drained pineapple and juice.
  7. Pour the mixture into the prepared pan and smooth the surface.
Baking
  1. Bake for 60 to 70 minutes or until a toothpick inserted comes out clean.
  2. Let cool for 15 minutes in the pan, then unmold and cool completely.
Making the Glaze
  1. Prepare the glaze by mixing powdered sugar, pineapple juice, melted butter, and vanilla.
  2. Pour over the cold cake.

Notes

Allow slices to sit at room temperature for a few hours for the crumb to relax and the glaze to shine. Serve on bone-white plates, optionally with whipped cream, toasted coconut, or a slice of fresh pineapple.