Description
A moist and tender pound cake bursting with the sweet, tangy flavor of crushed pineapple. This simple, classic dessert is perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 (20 oz) can crushed pineapple, well drained
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Stir in the vanilla extract and the well-drained crushed pineapple until just combined.
- Pour the batter into the prepared pan. Bake for 80-90 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.