Pineapple Pound Cake

Preheat Oven: Set oven to 325°F (160°C). Grease and flour a bundt pan or 10-inch tube pan.

Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.

Add Extracts & Eggs: Mix in vanilla and almond extract. Add eggs one at a time, beating well after each addition.

Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.

Combine Wet & Dry: Add the flour mixture to the butter mixture alternately with sour cream, starting and ending with flour. Mix just until combined.

Fold in Pineapple: Gently fold in the crushed pineapple until evenly distributed.

Bake: Pour batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Add Glaze (Optional): Mix powdered sugar with pineapple juice until smooth. Drizzle over cooled cake before serving.

Serving and Storage Tips