Pineapple Pound Cake

Ingredients:

For the Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 ½ cups all-purpose flour
2 tsp baking powder
1 cup sour cream (or Greek yogurt)
½ cup crushed pineapple, drained
1 tsp vanilla extract
½ tsp pineapple extract (optional)

For the Pineapple Topping:

2 tbsp butter, melted
½ cup brown sugar
1 ½ cups pineapple chunks

For the Caramel Drizzle:

½ cup brown sugar
¼ cup heavy cream
2 tbsp butter
½ tsp vanilla extract

Instructions:

Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
Prepare the pineapple topping: In the bundt pan, pour melted butter and sprinkle brown sugar evenly. Arrange pineapple chunks on top.
Cream butter and sugar together until light and fluffy.

Add eggs one at a time, beating well after each addition.
Sift together flour, baking powder in a separate bowl.
Alternate adding the dry ingredients and sour cream into the butter mixture.

Fold in the crushed pineapple, vanilla extract, and pineapple extract.
Pour batter over the pineapple layer in the bundt pan.
Bake for 50-60 minutes, or until a toothpick comes out clean.
Let cool for 10 minutes, then invert onto a plate.

Make the Caramel Drizzle:

In a saucepan, heat brown sugar, heavy cream, and butter over medium heat.

Stir until smooth and slightly thickened (about 3 minutes).
Remove from heat and mix in vanilla extract.

Drizzle over the cake while still warm.

Enjoy this moist, caramelized pineapple pound cake!