Step-by-step instructions

1. Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan generously.
2. In the Bundt pan, pour the melted butter, then sprinkle the brown sugar evenly over it. Arrange the pineapple chunks on top.
3. In a mixing bowl, cream the softened butter and granulated sugar together until the mix is light and fluffy.
4. Add the eggs one at a time, ensuring each is beaten well into the mixture before adding the next.
5. In a separate bowl, sift together the all-purpose flour and baking powder.
6. Alternate adding the dry ingredients and sour cream into the butter mixture, mixing until just combined.
7. Fold in the drained crushed pineapple, vanilla extract, and pineapple extract, if using.
8. Pour the batter carefully over the pineapple layer in the prepared Bundt pan.
9. Bake for 50–60 minutes, or until a toothpick inserted into the cake comes out clean.
10. Let the cake cool in the pan for about 10 minutes before inverting onto a plate.
11. In a saucepan, combine brown sugar, heavy cream, and remaining butter. Heat over medium heat and stir until the mixture is smooth and slightly thickened (about 3 minutes). Remove from heat and add in some vanilla extract.
12. Drizzle this delicious sauce over the warm cake before serving.

Best ways to enjoy it

Pineapple Pound Cake is delightful on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream. To enhance the tropical flavors, serve it alongside a fresh fruit salad or even a fragrant coconut sorbet. A light dusting of powdered sugar on top can also give it a touch of elegance!

Storage and reheating tips

To keep your leftover Pineapple Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. Alternatively, wrap individual slices in plastic wrap and freeze them for up to 3 months—the cake holds its moisture well even when frozen. When ready to enjoy, simply thaw at room temperature or reheat in the microwave for a quick indulgence.

Helpful cooking tips

• Ensure all ingredients are at room temperature before you start mixing; it helps incorporate air for a fluffier cake.
• Use high-quality extracts for a more pronounced flavor.
• Don’t skip the draining step for the crushed pineapple—too much moisture can alter the cake’s texture.

Creative twists

Feel free to experiment with different flavors! Try adding shredded coconut for a tropical flair or incorporating some spices, like cinnamon or nutmeg, to deepen the cake’s richness. You could also substitute some of the all-purpose flour with almond flour for a nutty taste or use fresh pineapple instead of canned for an extra burst of flavor.

Common questions

How long does it take to prepare this cake?

Preparation takes about 20 minutes before baking, plus 50-60 minutes in the oven.

Can I substitute the sour cream?

Yes! Greek yogurt works wonderfully as a substitute and adds a nice tang to the cake.

How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

With this easy-to-follow recipe and helpful tips, your Pineapple Pound Cake will surely impress family and friends alike! Enjoy your baking adventure!