Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 (8 oz) can crushed pineapple, drained (reserve a bit of juice if desired)
- ½ cup sour cream
- Optional: Powdered sugar or simple glaze for topping
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a Bundt pan well.
- Cream Butter & Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until light and fluffy.
- Add Sugar & Eggs: Gradually add the sugar and continue beating. Add eggs one at a time, mixing well after each addition. Add vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined. Gently fold in the drained crushed pineapple.
- Bake: Pour the batter into the prepared Bundt pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for about 10–15 minutes, then carefully invert onto a wire rack to cool completely.
- Finish: Dust with powdered sugar or drizzle with a simple glaze (optional).
Tip: For extra pineapple flavor, drizzle a bit of the reserved pineapple juice over the warm cake before glazing!
Would you like me to write out a glaze recipe too?