Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly crisp.

Step 8: Cool and Add Glaze (Optional)

Allow the cake to cool in the pan for 10–12 minutes, then invert onto a cooling rack. Once fully cooled, drizzle with pineapple glaze for extra sweetness.

Variation:

Pineapple Coconut Pound Cake:

Add 1 cup sweetened shredded coconut to the batter for a tropical twist.

Pineapple Cream Cheese Pound Cake:

Replace ½ cup butter with 8 oz softened cream cheese.

Pineapple Rum Pound Cake:

Add 1 tablespoon dark rum to the batter for a Caribbean-inspired version.

Pineapple Upside-Down Pound Cake:

Place pineapple slices and cherries at the bottom of the Bundt pan before adding batter.

COOKING Note:

Drain the crushed pineapple extremely well. Too much liquid will alter the cake’s structure and cause sogginess. If needed, press pineapple through a fine strainer before adding.

Serving Suggestions:

• Serve slices warm with whipped cream.
• Add fresh pineapple or strawberries on the side.
• Dust lightly with powdered sugar for a simple finish.
• Serve with vanilla ice cream for a luxurious dessert.
• Pair with a cup of tea, coffee, or fruit punch for a tropical theme.

Tips:

• Overmixing will make the cake dense—mix gently after adding flour.
• Use room-temperature eggs and butter for best texture.
• Do not open the oven for the first 60 minutes to prevent sinking.
• Allow the cake to cool fully before slicing for clean, even pieces.
• Store tightly covered at room temperature for up to 4 days.