Start with fresh pineapple chunks, finely chopped or crushed. Pineapple adds a tropical sweetness and moist texture to the pound cake.
Cream together creamy butter and sugar until light and fluffy. This forms the base of the pound cake.
Add vanilla extract for a fragrant flavor that complements the sweetness of the pineapple.
Incorporate eggs one at a time, beating well after each addition, to create a light and airy batter.
Gradually add all-purpose flour, mixing until just combined. Avoid overmixing to maintain a tender crumb.
Gently fold in the chopped pineapple into the batter. Ensure it's evenly distributed for consistent flavor.
Pour the batter into a prepared loaf or cake pan and bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean.
Allow the pineapple pound cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.