INGREDIENTS
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) crushed pineapple (with juice, not drained)
- 1 tsp vanilla extract
- ½ cup (120ml) milk
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
INSTRUCTIONS
- Preheat Oven – Set oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Cream Butter & Sugar – In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
- Add Eggs – Beat in eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients – In another bowl, whisk together flour, baking powder, and salt.
- Mix Wet Ingredients – In a small bowl, stir together the crushed pineapple (with juice), vanilla, and milk.
- Assemble Batter – Add the dry ingredients to the butter mixture alternately with the pineapple mixture, starting and ending with dry ingredients. Mix just until combined.
- Bake – Pour batter into prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let cake cool in the pan for 10–15 minutes before transferring to a wire rack.
- Optional Glaze – Mix powdered sugar with pineapple juice until smooth and drizzle over cooled cake.
If you’d like, I can also make a more tropical version with coconut and rum for extra flavor.