1-Getting started: Getting started with pineapple pound cake is simple and rewarding, especially if you’re a home cook looking for reliable results. Begin by preheating your oven to 325 degrees Fahrenheit and preparing your pan, which helps ensure even baking and easy release. This step-by-step guide walks you through the process, using the exact directions from the recipe to achieve that moist, fruity flavor.

2-Prepare your pan: First, butter and flour a standard bundt pan or spray it with baking spray to prevent sticking. In a stand mixer bowl, cream together the 1 1/2 cups unsalted butter, 2 1/2 cups granulated sugar, 1 teaspoon pineapple extract, and 1 teaspoon pure vanilla extract at medium-high speed for 2-3 minutes until pale and fluffy. Add the 5 large eggs one at a time, beating well after each and scraping the bowl sides to incorporate everything evenly.

3-Mix dry and wet ingredients: Next, in a medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. In another bowl, stir together the 1 cup crushed pineapple (drained) and 2/3 cup sour cream or buttermilk. Reduce the mixer speed and alternately add the flour mixture and the pineapple mixture to the creamed ingredients, beating just until combined to keep the batter light.

4-Baking the cake: Pour the batter evenly into the prepared pan and bake for 55 minutes, then cover the top with aluminum foil to avoid overbrowning. Continue baking for an additional 20 minutes or until a toothpick inserted in the center comes out clean or with slightly moist crumbs. For more baking tips like those in our chocolate zucchini bread recipe, check out our related posts. Finally, cool the cake completely in the pan on a wire rack before adding the glaze, which brings us to the next part of this tropical delight.