Pineapple Pound Cake Recipe
Ingredients:
1 cup unsalted butter, softened
½ cup vegetable oil
2 ¾ cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup crushed pineapple (drained slightly, but not dry)
½ cup sour cream or buttermilk
1 tbsp vanilla extract
1 tsp pineapple extract (optional)
Instructions:
Preheat oven to 325°F. Grease and flour a Bundt or tube pan.
Cream butter, oil, and sugar together until its light and fluffy (about 5 minutes).
Add eggs one at a time, mixing well after each.
In a separate bowl, whisk flour, baking powder, and salt.
Next, mix together crushed pineapple, sour cream, vanilla, and pineapple extract.
Add flour mixture and pineapple mixture alternately to the creamed batter, beginning and ending with flour.
Pour into baking pan and bake for 70-75 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then move it to a wire rack.
Pineapple Glaze
Ingredients:
1 ½ cups powdered sugar
2-3 tbsp pineapple juice (from the crushed pineapple or canned juice)
½ tsp vanilla or pineapple extract
pinch of salt
Instructions:
In a bowl, whisk together powdered sugar, pineapple juice, and extract until smooth. Drizzle generously over cooled cake.
