🍍 Pineapple Pound Cake

(Moist, Tropical, Bursting with Pineapple Flavor — Detailed Step-by-Step)

This pineapple pound cake is rich, buttery, and incredibly moist thanks to crushed pineapple. Perfect for dessert, brunch, or a tropical-inspired treat.

🛒 Ingredients (1 9×5-inch loaf pan)

Wet Ingredients

• 1 cup (225 g) unsalted butter, softened

• 2 cups (400 g) granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional)

• 1 (8 oz / 227 g) can crushed pineapple, drained

Dry Ingredients

• 3 cups (375 g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

Optional Glaze

• 1 cup powdered sugar

• 2–3 tablespoons pineapple juice (from the can or fresh)

🔪 Step 1: Prep Pan and Oven

1. Preheat oven to 350°F (175°C).

2. Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.

🥄 Step 2: Cream Butter and Sugar

1. In a large mixing bowl, beat softened butter and sugar until light and fluffy (2–3 minutes).

2. Scrape down sides of bowl as needed.

🥚 Step 3: Add Eggs and Extracts

1. Add eggs one at a time, beating well after each.

2. Stir in vanilla and almond extract (if using).

🌾 Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

2. Gradually add dry ingredients to wet ingredients, mixing until just combined.

Tip: Avoid overmixing — overworked batter = dense cake.

🍍 Step 5: Fold in Pineapple

1. Gently fold in drained crushed pineapple.

2. Ensure pineapple is evenly distributed, but don’t overmix to avoid excess moisture separation.

🥄 Step 6: Pour Batter and Smooth

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