Pineapple Pound Cake
Featuring the bright tropical flavor of crushed pineapple, a slice of this Pineapple Pound Cake makes for an excellent brunch or dessert!
Servings: 16 servings
Calories: 308kcal
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 6 large eggs
- 2 tsp baking powder
- ½ tsp salt
- 3¼ cups all-purpose flour
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 1 cup canned crushed pineapple drained
- confectioner’s sugar for topping
Instructions
- Preheat oven to 300°F.
- Grease and flour a 12-cup Bundt cake pan (or generously spray with nonstick cooking spray); set pan aside.
- Using a stand mixer, cream butter and sugar together until light and fluffy (3-4 minutes on medium speed).
- Add eggs two at a time, mixing well after each addition.
- Using a separate large mixing bowl, combine the baking powder, salt and flour. Add half of the flour mixture to the bowl; mix until well combined.
- Add heavy whipping cream and vanilla extract; mix until well combined.
- Add remaining flour mixture; mix until well combined.
- Scrape sides and bottom of bowl to ensure batter is well combined.
- Fold in the crushed pineapple.
- Transfer cake batter into prepared bundt pan. Bake for 90-95 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Let cool in pan for 15 minutes before inverting onto a wire rack. Let cool completely before slicing.
- {Optional} Dust top of cake with powdered sugar before serving.
Nutrition
Calories: 308kcal | Carbohydrates: 47g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 103mg | Potassium: 138mg | Fiber: 1g | Sugar: 28g | Vitamin A: 670IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
