🍍🍰 Pineapple Pound Cake
Ingredients (9×5-inch loaf pan):
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1 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1/2 cup crushed pineapple, drained well
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1/4 cup pineapple juice (from the can or fresh)
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Optional: 1/4 tsp ground cinnamon or coconut flakes for extra flavor
Instructions:
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
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Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 3–4 minutes).
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Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
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Add pineapple: Mix in crushed pineapple and pineapple juice.
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Combine wet and dry: Gradually add dry ingredients to wet ingredients, mixing just until combined.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving ideas:
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Serve plain or dust with powdered sugar.
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Top with whipped cream or cream cheese frosting for extra indulgence.
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Great with fresh pineapple slices or a scoop of vanilla ice cream.
Want a gluten-free, vegan, or mini bundt cake version?
