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

Step 1: Preheat your oven to 325°F. Grease and flour a Bundt or tube pan to prepare for baking.

Step 2: In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, about 5 minutes.

Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5: In another bowl, combine the crushed pineapple, sour cream (or buttermilk), vanilla extract, and pineapple extract if using.

Step 6: Alternately add the flour mixture and pineapple mixture to the creamed butter batter, beginning and ending with the flour mixture. Mix until just combined.

Step 7: Pour the batter evenly into the prepared pan and smooth the top.

Step 8: Bake for 70 to 75 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before glazing.

Tips & Variations

For extra moisture, use sour cream instead of buttermilk or vice versa, depending on your preference.

If you don’t have pineapple extract, vanilla extract alone works well and still complements the pineapple flavor.

Make sure your eggs are at room temperature to help create a smooth, even batter.

Drain the crushed pineapple but leave some juice to keep the cake moist without making it soggy.

Try adding toasted coconut flakes to the glaze for a tropical touch.

Storage

Store the pineapple pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to one week, or freeze for up to 3 months. To reheat, bring to room temperature and serve. If refrigerated, letting it sit out for about 30 minutes before serving will restore softness.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Just make sure to drain it well to remove excess moisture, which can affect the cake’s texture.

Do I have to bake this in a Bundt pan?

No, you can use a tube pan or even a loaf pan. Just adjust the baking time accordingly; loaf pans may require a shorter baking time and tube pans help the cake cook evenly.