INGREDENT
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup crushed pineapple (with juice)
- 1/2 cup sour cream (for moist texture)
- Optional: 1/2 tsp almond extract
For Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs, one at a time, beating well after each addition. Mix in vanilla (and almond extract if using).
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream and crushed pineapple. Start and end with the flour.
- Mix just until everything is well combined — do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- If using the glaze, mix powdered sugar and pineapple juice until smooth, then drizzle over the cooled cake.
Let me know if you want a coconut version or cream cheese icing!