Indulge your taste buds with the tropical flavors of this delightful Pineapple Pound Cake! Bursting with the sweet and tangy essence of pineapple, this cake is a perfect treat for any occasion.
Whether you’re hosting a summer gathering or simply craving a slice of something special, this recipe is sure to impress.
So, let’s dive into the ingredients and instructions to create this mouthwatering Pineapple Pound Cake!
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs, one at a time, and then add the vanilla extract, mixing well after each addition.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Incorporate Pineapple:
Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice.
Mix until just combined, then fold in the crushed pineapple.
Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
With its irresistible pineapple flavor and moist texture, this Pineapple Pound Cake is sure to become a favorite dessert among family and friends.
Enjoy a slice with a cup of tea or coffee for a delightful treat that will transport you to a tropical paradise!
Yes, you can use canned crushed pineapple in this recipe. Just make sure to drain the excess liquid before adding it to the batter.
Absolutely! Feel free to customize the recipe by adding chopped nuts or shredded coconut for added texture and flavor.
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
