Pineapple Pound Cake
A deliciously rich pound cake with pineapple folded right into the batter! This is a delicious summer cake for all sorts of occasions!
Servings 20 slices
Calories 324kcal
Equipment
- electric mixer
Ingredients
- 3 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter (2 sticks, unsalted) room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 1 cup evaporated milk
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 cups crushed pineapple drained
Instructions
- Do not preheat oven. This pound cake starts in a cold oven.
- Grease and set aside a 12-cup bundt pan.
- In a mixing bowl, stir together flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fit with the paddle attachment, cream the butter and sugar until light and fluffy - about 3 minutes on medium.
- Add eggs, one at a time, beating about 20-30 seconds after each addition.
- Add the flour mixture alternatively with the evaporated milk, mixing just until combined and smooth.
- Stir in vanilla and almond extracts.
- Gently fold in crushed (drained) pineapple.
- Pour batter into prepared bundt pan. Place in the cold oven. Turn on oven to 350℉ and set baking timer for 65 minutes or until a long skewer inserted in the center comes out clean. Be sure not to overbake your pound cake, however. Watch your oven carefully.
- Cool pan for 10-15 minutes and invert onto a cake pan, carefully.
- Dust with confectioner's sugar, optional!
Nutrition
Calories: 324kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 167mg | Potassium: 148mg | Fiber: 1g | Sugar: 34g | Vitamin A: 404IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg