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Pineapple Pound Cake

Pineapple Pound Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 (20-ounce) can crushed pineapple, well drained, juice reserved
  • 1 cup powdered sugar
  • 2 to 3 tbsp reserved pineapple juice

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment. Whisk melted butter and sugar until smooth, then whisk in eggs and vanilla.
  2. Fold in flour, baking powder, and salt until no dry streaks remain. Gently fold in drained crushed pineapple.
  3. Scrape batter into pan, smooth the top, and bake 55 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan 10 minutes, then transfer to a wire rack.
  4. Whisk powdered sugar with 2 tbsp reserved pineapple juice, adding more juice until glaze is thick but pourable. Drizzle over completely cooled cake and slice.

Notes

The cake can be glazed while still slightly warm if you want a more soaked-in effect, but for a thick, glossy finish, let it cool fully first. Wrapped tightly, it keeps for days at room temperature without drying out.