Pineapple Pound Cake Recipe

Ingredients

• 1 cup unsalted butter, softened
• ½ cup vegetable oil
• 2 ¾ cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup crushed pineapple, lightly drained
• ½ cup sour cream or buttermilk
• 1 tablespoon vanilla extract
• 1 teaspoon pineapple extract (optional)

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
2. Cream butter, oil, and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, mixing well after each addition.
4. In a bowl, whisk flour, baking powder, and salt.
5. In another bowl, mix crushed pineapple, sour cream, vanilla, and pineapple extract.
6. Add flour mixture and pineapple mixture alternately to the batter, beginning and ending with flour.
7. Pour batter into prepared pan and smooth the top.
8. Bake 70–75 minutes, until a toothpick inserted comes out clean.
9. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Pineapple Glaze

• 1 ½ cups powdered sugar
• 2–3 tablespoons pineapple juice
• ½ teaspoon vanilla or pineapple extract
• Pinch of salt

Whisk all glaze ingredients until smooth. Drizzle generously over the cooled cake before serving.

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