1. Pour batter into prepared loaf pan.

2. Smooth the top with a spatula.

Optional: sprinkle a little sugar on top for a slight crust.

🔥 Step 7: Bake

1. Bake in preheated oven for 60–70 minutes, or until:

   • Cake is golden brown on top

   • Toothpick inserted in center comes out clean

2. Tent with foil if top browns too quickly.

⏳ Step 8: Cool

1. Cool in pan 15–20 minutes.

2. Remove from pan and cool completely on wire rack before glazing.

🍶 Step 9: Optional Glaze

1. Mix powdered sugar with pineapple juice until smooth.

2. Drizzle over cooled cake.

3. Let glaze set 15–20 minutes before slicing.

🧠 Tips for Perfect Pineapple Pound Cake

✔ Use room-temperature eggs and butter for smooth batter
✔ Drain pineapple well to prevent soggy cake
✔ Fold in pineapple last to keep batter light
✔ Tent with foil if browning too quickly
✔ Let cake cool completely before glazing

🍽 Serving Suggestions

• Serve slices plain or with whipped cream

• Top with fresh pineapple chunks or toasted coconut

• Pair with a cup of tea or coffee for a tropical touch

❄️ Storage

• Room temperature: 2–3 days in airtight container

• Refrigerator: up to 5 days

• Freeze: up to 2 months (wrap tightly in foil and plastic wrap; thaw overnight in fridge)

⏱ Total Time

• Prep: 15–20 minutes

• Bake: 60–70 minutes

• Cool: 30 minutes

• Total: ~2 hours

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