Pineapple Pound Cake Dessert (Printable Version)
# What You’ll Need:
→ Pound Cake
01 -
1 cup unsalted butter, softened
02 -
½ cup vegetable oil
03 -
2 ¾ cups granulated sugar
04 -
5 large eggs, room temperature
05 -
3 cups all-purpose flour
06 -
½ tsp baking powder
07 -
½ tsp salt
08 -
1 cup crushed pineapple, drained slightly but not dry
09 -
½ cup sour cream or buttermilk
10 -
1 tbsp vanilla extract
11 -
1 tsp pineapple extract (optional)
→ Glaze
12 -
1 ½ cups powdered sugar
13 -
2-3 tbsp pineapple juice (from the crushed pineapple or canned juice)
14 -
½ tsp vanilla or pineapple extract
15 -
pinch of salt
# Steps to Follow:
01 -
Preheat oven to 325°F (160°C). Grease and flour a Bundt or tube pan.
02 -
Cream butter, oil, and sugar together until light and fluffy, approximately 5 minutes.
03 -
Add eggs one at a time, mixing well after each addition.
04 -
In a separate bowl, whisk together the flour, baking powder, and salt.
05 -
Mix together the crushed pineapple, sour cream, vanilla, and pineapple extract in another bowl.
06 -
Add the dry mixture and pineapple mixture alternately to the creamed batter, beginning and ending with the flour mixture.
07 -
Pour the batter into the prepared pan and bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.
08 -
In a bowl, whisk together the powdered sugar, pineapple juice, extract, and salt until smooth.
09 -
Drizzle the glaze generously over the cooled cake before serving.
# Additional Notes:
01 -
Ensure the crushed pineapple is drained slightly but not completely dry to maintain the cake's moisture.
02 -
Use room-temperature eggs for smoother incorporation into the batter.