A moist and buttery pound cake infused with crushed pineapple and topped with a sweet vanilla glaze. Perfect for any occasion!

Scale

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
½ tsp almond extract (optional)
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup crushed pineapple (drained, reserve 2–3 tbsp juice)
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp reserved pineapple juice
- ½ tsp vanilla extract

Cook Mode Prevent your screen from going dark

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, mixing until just combined.
Fold in the drained crushed pineapple.
Pour batter into prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, reserved pineapple juice, and vanilla extract until smooth. Drizzle over cooled cake.

Ensure pineapple is well-drained to prevent excess moisture.
Cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.