Pineapple Pound Cake

fluffy (3-4 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla.
Alternately add flour mixture and reserved pineapple juice to butter mixture, beginning and ending with flour mixture. Mix until just combined.
Fold drained crushed pineapple into batter until evenly distributed.
Pour batter into prepared pan. Smooth top with spatula.
Bake 60-75 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 15 minutes before transferring to wire rack to cool
completely
FAQ

Can I use fresh pineapple?
Canned crushed pineapple is recommended for consistent moisture and texture.

Why did my cake sink?
Ensure baking powder is fresh and avoid opening oven during first 45 minutes of baking.

Can I add other fruits?
Maraschino cherries or shredded coconut can be added with the pineapple.

You Must Know
- Thoroughly drain pineapple to prevent soggy texture
- Room temperature ingredients ensure proper emulsification
- Do not overmix batter after adding flour
Storage Tips
- Store covered at room temperature for 3-4 days
- Freeze whole or sliced cakes wrapped in plastic for up to 3 months
- Thaw frozen cake at room temperature before serving
Enjoy!

FAQ