Never-Fail Pineapple Pecan Pound Cake
A rich, buttery pound cake with sweet crushed pineapple, crunchy pecans, and a soft, tender crumb. This never-fail recipe stays moist every time and tastes even better the next day.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ cup baking powder
- ½ cup salt
- ½ cup buttermilk
- 1 cup crushed pineapple (drained)
- 1 cup chopped pecans
- 1 cup powdered sugar
- 2 tbsp pineapple juice
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a Bundt or tube pan well to prevent sticking.
- Beat the softened butter and granulated sugar together in a large bowl for 4-5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract. Whisk together flour, baking powder, and salt in a separate bowl.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
- Gently fold in the drained pineapple and chopped pecans using a spatula. Spoon the batter into the prepared pan and smooth the top.
- Bake for 75-85 minutes or until a toothpick inserted comes out clean and the top is golden brown. Tent with foil if the top browns too quickly.
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack and cool completely.