Description
Indulge in the tropical flavors of this moist and flavorful Pineapple Juice Pound Cake. With a hint of pineapple in every bite and a sweet glaze to finish, this dessert is perfect for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pineapple juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons pineapple juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and grease and flour a 10-inch Bundt pan.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with the pineapple juice.
- Finish batter: Mix until just combined, then stir in the vanilla and almond extract. Pour the batter into the prepared pan.
- Bake: Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Cool in the pan for 15 minutes, then turn out onto a wire rack to cool. For the glaze, whisk together the powdered sugar and pineapple juice, then drizzle over the cooled cake before serving.
Notes
- For extra flavor, add shredded coconut or crushed pineapple to the batter.
- This cake keeps well wrapped at room temperature for up to 3 days or refrigerated for up to 1 week.
- Perfect for holidays, potlucks, or summer gatherings.
