Pineapple Pound Cake
Pineapple Pound Cake is rich, moist, and bursting with tropical flavor, featuring a caramelized pineapple topping and buttery caramel drizzle. A tropical twist on a classic dessert that’s perfect for any occasion.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 cup sour cream
- ½ cup crushed pineapple
- 1½ cups pineapple chunks
- 1 tsp vanilla extract
- ½ tsp pineapple extract
- ½ cup brown sugar
- ¼ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan, making sure all corners are well coated.
- Pour melted butter into the pan, sprinkle brown sugar over it, then arrange pineapple chunks on top.
- In a large bowl, beat softened butter and granulated sugar for 3–4 minutes until light and fluffy.
- Mix in eggs one at a time, beating well after each. Scrape down the bowl as needed.
- In a separate bowl, sift together flour and baking powder.
- Add flour mixture in three parts, alternating with sour cream. Start and end with flour. Mix until just combined.
- Fold in crushed pineapple, vanilla, and optional pineapple extract. Mix gently until evenly blended.
- Pour batter over pineapple topping in the pan. Smooth the top and bake for 50–60 minutes until a toothpick comes out clean.
- Let cake cool in the pan for 10 minutes. Invert onto a serving plate and let it cool completely.
- In a saucepan, combine brown sugar, heavy cream, and butter. Stir over medium heat for 3 minutes until smooth and slightly thick. Remove from heat and stir in vanilla.
- Drizzle warm caramel over cooled cake. Let it soak in, slice, and serve.