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Pineapple Pound Cake

This delightful cake is quick, simple, and packed with tropical flavor, making it a favorite for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pineapple Pound Cake
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup crushed pineapple drained
  • 1/2 cup chopped walnuts optional

Equipment

  • 10-inch bundt pan
  • Large Mixing Bowl
  • Separate bowl for dry ingredients

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. Step 2: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the crushed pineapple. Mix until just combined.
  6. Step 6: If desired, fold in the chopped walnuts.
  7. Step 7: Pour the batter into the prepared bundt pan and smooth the top.
  8. Step 8: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.