Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple (with juice, not drained)
- 1 tsp vanilla extract
(Optional: ½ cup shredded coconut or chopped nuts for extra texture)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple (including juice). Mix until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve plain, with a dusting of powdered sugar, or drizzle with a pineapple glaze.
👉 Would you like me to also add a pineapple glaze recipe on top for extra flavor?