Pineapple Pound Cake
This easy Pineapple Pound Cake has tons of fresh tropical pineapple flavor. A simple pineapple glaze adds extra sweetness. Makes a wonderful summer dessert.
Servings: 18
Ingredients
- 1½ cups unsalted butter softened
- 2¾ cups granulated sugar
- 2 teaspoons vanilla extract
- 5 large eggs room temperature
- 1 cup crushed pineapple drained (save juice for glaze)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Pineapple Glaze
- 2 tablespoons melted butter
- 2 cups powdered sugar
- ¼ cup pineapple juice
Instructions
- Preheat oven to 325 degrees.
- Cream butter and granulated sugar and vanilla extract with an electric stand mixer for 3 minutes.
- Beat in eggs one at a time, stopping to scrape down sides of the bowl.
- Whisk together flour, baking powder, and salt.
- Add flour mixture to butter mixture, alternating with the drained crushed pineapple.
- Spray a bundt pan well with baking spray with flour. Transfer batter to pan.
- Bake for 1 hour and 15 minutes, covering with foil after 50 minutes.
- Let cool 10 to 15 minutes in bundt pan and then invert onto a cake stand or plate.
- Whisk together glaze ingredients in a bowl. Drizzle over cooled cake.
Nutrition
Calories: 423kcal | Carbohydrates: 62g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 121mg | Potassium: 69mg | Fiber: 1g | Sugar: 46g | Vitamin A: 593IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg