INGREDENT
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup crushed pineapple (with juice)
- 1/4 cup sour cream or plain yogurt
Optional Pineapple Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the crushed pineapple (with juice) and sour cream until fully incorporated.
- 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.
- Cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.
- (Optional): Mix powdered sugar, pineapple juice, and vanilla to make glaze. Drizzle over the cooled cake.
Tips:
- You can add shredded coconut or chopped pecans to the batter for extra texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Would you like a version with a cream cheese glaze or in cupcake form?