Deliciously sweet with a hint of tang, incredibly tender with a moist crumb, you will go wild for this unbelievable cake. And that's just the inside -- as the cake bakes, the sugar in the batter caramelizes and creates a crisp, sugary exterior. 

And get this, the shear nature of "pound cake" means this recipe is undeniably easy. Why are pound cakes so easy to make? Because you need pantry staples - flour, sugar, eggs, butter, and a loaf pan - and you're good to go. The cakes are buttery and dense, and great for breakfast or dessert. In this recipe, I added pineapple juice and took ordinary pound cake to new heights. It's not too tart, not too sweet, and it's sublimely moist in the middle and distinctly caramelized on the outside.

Why did I use pineapple juice and not crushed pineapple? I use pineapple juice in most of my batters for cakes, quick breads and muffins (instead of crushed or diced pineapple) because I find that chunks of pineapple (even if they're small) tend to make the finished product crumble and fall apart. That's cool if that's what you're going for - a crumbly cake.

Just try to use 100% unsweetened pineapple juice. I used 2 6-ounce cans.

Pineapple Pound Cake

Cooking spray

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

10 tablespoons unsalted butter, softened (1 1/4 sticks)

3/4 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

12 ounces 100% pineapple juice

Instructions: 

Preheat the oven to 350 degrees. Coat an 8- or 9-inch loaf pan with cooking spray.

In a medium bowl, combine the flour, baking powder and salt. Mix well and set aside.

In a mixing bowl, beat the butter and sugar together until blended. Beat in the eggs, one at a time. Beat in the vanilla extract.

Beat in half of the flour mixture. Scrape down the sides of the bowl if necessary. Beat in the pineapple juice and remaining flour mixture.

Pour the mixture into the prepared pan and bake for 45 to 50 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.

Cool the cake, in the pan, on a wire rack before serving. Store leftovers in an airtight container or wrap the cake tightly in plastic wrap.

Makes 1 loaf