Pineapple Pound Cake

Preheat your oven to 325°F (163°C). Grease and flour a Bundt or tube pan.

In a large bowl, cream together butter, oil, and sugar until light and fluffy (about 5 minutes).

Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt.

In another bowl, combine crushed pineapple, sour cream, vanilla, and pineapple extract.

Alternately add the flour mixture and pineapple mixture to the creamed batter, starting and ending with the flour mixture. Mix until just combined.

Pour batter into prepared pan and bake for 70–75 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

For the Glaze:

In a bowl, whisk together powdered sugar, pineapple juice, vanilla or pineapple extract, and a pinch of salt until smooth.

Drizzle generously over the cooled cake.

This Pineapple Pound Cake is moist, fragrant, and perfectly sweet—ideal for afternoon tea or a special dessert.