The sweet tropical aroma of this Pineapple Pound Cake fills the entire house and instantly brings a cozy, happy feeling. It has become one of our family’s most loved desserts, reminding us of sunny summer gatherings and precious moments shared together. Watching my children enjoy every soft and buttery slice makes this recipe even more special. One little tip from experience: gently fold in the pineapple to keep the cake perfectly tender and moist! 🍍💛✨
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) crushed pineapple, lightly drained
- 1/2 cup (120ml) buttermilk
Pineapple Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons pineapple juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C). Grease and lightly flour a bundt pan or loaf pan.
- In a large bowl, beat the butter and sugar until pale, creamy, and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture in batches, alternating with the buttermilk, and mix until just combined.
- Carefully fold in the crushed pineapple without overmixing.
- Transfer the batter to the prepared pan and spread the top evenly.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, pineapple juice, and vanilla until smooth, then drizzle generously over the cooled cake.
This moist, buttery Pineapple Pound Cake is bursting with tropical flavor and finished with a sweet pineapple glaze, making it perfect for family gatherings, holidays, or simply enjoying with a cup of coffee. 🍍🍰💛