Caramelized Coconut Banana Bread Waffle French Toast
This Pineapple Pound Cake is buttery, moist, and full of tropical sweetness. Made with crushed pineapple and topped with a tangy pineapple glaze, it’s the perfect dessert for any occasion — simple to make yet irresistibly rich and flavorful.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 can (8 oz) crushed pineapple, drained
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pineapple juice (from can)
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a loaf or Bundt pan, or line with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 3–5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix the Batter: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with flour. Mix just until combined.
- Fold in Pineapple: Gently fold in the drained crushed pineapple with a spatula until evenly distributed.
- Bake: Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk together glaze ingredients and drizzle over the cooled cake before serving.
Notes
- Ensure the pineapple is well-drained to prevent excess moisture in the batter.
- For extra flavor, brush the warm cake with a little pineapple juice before glazing.
- This cake tastes even better the next day as the flavors deepen.