Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup crushed pineapple (with juice, not drained)
- 1 tsp vanilla extract
- ½ cup sour cream (optional, for extra moisture)
For Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt together.
- Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple and sour cream (if using).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- (Optional) Mix powdered sugar and pineapple juice to make a glaze and drizzle over the cooled cake.
Would you like me to make this version extra moist and buttery or light and fluffy? I can adjust the ingredients accordingly.
