Pineapple Pound Cake Dessert (Print Version)

Classic buttery pound cake featuring pineapple and a sweet, tangy glaze for a tropical treat.

# Ingredients:

→ Cake

01 - 225 grams unsalted butter, softened
02 - 400 grams granulated sugar
03 - 4 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon almond extract (optional)
06 - 375 grams all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon fine salt
09 - 240 grams sour cream
10 - 565 grams crushed pineapple, well-drained
11 - 60 milliliters pineapple juice (reserved or separate)

→ Glaze

12 - 120 grams powdered sugar
13 - 30–45 milliliters pineapple juice (to adjust consistency)
14 - 14 grams unsalted butter, melted
15 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Preheat oven to 163°C. Grease and flour a 25-centimeter Bundt or tube pan thoroughly, ensuring every crevice is coated to prevent sticking.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together until light in color and fluffy, about 4–5 minutes using a stand or hand mixer.
03 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts until the batter is smooth and fully combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt to distribute the leavening agents evenly.
05 - Add the dry mixture to the creamed ingredients in three additions, alternating with sour cream, beginning and ending with dry ingredients. Mix just until incorporated to avoid overmixing.
06 - Gently fold in well-drained crushed pineapple and the measured pineapple juice, distributing evenly throughout the batter.
07 - Pour batter into prepared pan, smoothing the top. Tap gently to remove air bubbles. Bake on the center rack for 60–70 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow the cake to cool in the pan for 10–15 minutes. Invert onto a wire rack and let cool completely before glazing.
09 - For the glaze, whisk together the powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth. Drizzle generously over the cooled cake before serving.

# Notes:

01 - Ensure all ingredients, particularly butter and eggs, are at room temperature to achieve optimal texture and volume.
02 - Thoroughly drain pineapple to prevent excessive moisture, which can compromise cake structure and crumb.
03 - Generously grease and flour Bundt pans with intricate patterns to avoid sticking and preserve presentation.
04 - Sour cream adds tang and moisture; do not omit for best results.

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