Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- 3 cups all-purpose flour
- 1 cup crushed pineapple (with juice, not drained)
- ½ cup sour cream or plain yogurt
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan.
- Cream butter and sugar in a large mixing bowl until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix dry ingredients (flour, baking powder, salt) in a separate bowl.
- Alternate adding the dry ingredients with the sour cream to the butter mixture, starting and ending with dry ingredients.
- Fold in pineapple (including juice) gently until well combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional glaze: Whisk powdered sugar and pineapple juice until smooth. Drizzle over cooled cake.
If you want, I can also give you a pineapple butter glaze version that soaks into the cake for extra juiciness. That would make it more moist and tropical.