Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (optional)
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- 10-inch bundt pan
- Cooling rack
Step-by-Step Instructions
Let’s get started on this mouthwatering Pineapple Pound Cake! First, I always begin by preheating my oven to a cozy 325°F (165°C). While the oven warms up, I grease my bundt pan with a generous amount of butter and a light dusting of flour, ensuring that the cake will slide right out when it’s time! In a large mixing bowl, I cream the softened butter and sugar together until it’s fluffy and light—about 4 minutes. The smell is divine! This is the moment when I know I’m on my way to a wonderful dessert. (See the next page below to continue steps…)