Pineapple Pound Cake

ByElina

Ingredients

For the cake

  • 4 cup all-purpose flour, sifted and measured correctly
  • 3 cups granulated sugar
  • 1 and 3/4 cup butter at room temperature
  • 1/2 cup buttermilk
  • 6 large eggs
  • 2 teaspoon vanilla
  • *20-ounce can crushed pineapple, drained (1/2 cup pineapple juice and 1 cup crushed pineapple will be used in the cake. The remaining will be used in the glaze.)

For the glaze

  • *remaining pineapple and juice from 20 ounce can
  • 1 cup granulated sugar
  • 1 tablespoon butter

Instructions

  1. Pre-heat oven to 325 degrees F. (Be sure your oven is cooking at the correct temperature. Read How to Calibrate Your Oven here.)
  2. Spray a 10 inch, 16 cup tube pan with non-stick spray.
  3. In the order listed add flour, sugar, butter, buttermilk, eggs, 1/2 cup pineapple juice, and vanilla to 4-quart bowl of an electric mixer.
  4. Beat at low 1 minute. Scrape sides.
  5. Mix another 2 minutes at medium speed.
  6. Fold in pineapple.
  7. Pour into tube pan and bake 1 hour 25 to 1 hour 35 minutes, test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on the pick.

For the glaze

  1. In a small saucepan, heat pineapple, pineapple juice, and 1 cup granulated sugar to a boil.
  2. Boil for 2 minutes then simmer for 2 to 3 minutes.
  3. Remove from heat and stir in 1 tablespoon butter.
  4. Pour hot glaze over cake.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Thank you, Paula

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