Description
A rich and buttery pound cake filled with juicy crushed pineapple, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple (drained, reserve juice)
- 1/2 cup pineapple juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour your bundt pan.
- Cream together the softened butter and granulated sugar until fluffy.
- Beat in the eggs one at a time, mixing thoroughly after each addition.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry mixture to the creamed mixture, alternating with the reserved pineapple juice.
- Fold in the crushed pineapple gently.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
For enhanced flavor, store the cake in an airtight container for a day or two. Can be baked in an air fryer at 320°F (160°C).
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: pineapple, pound cake, dessert, baking, tropical