Ingredients: For the cake: 1 cup (2 sticks) unsalted butter, softened 2 cups granulated sugar 4 large eggs 1 tsp vanilla extract 3 cups all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 cup sour cream 1 cup crushed pineapple (drained slightly, but not dry) Pineapple Glaze For the glaze: 1½ cups powdered sugar 2–3 tbsp pineapple juice (from the drained pineapple or canned juice) ½ tsp vanilla extract Optional: pinch of salt Instructions: 1. Preheat and Prepare Pan Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan. 2. Cream Butter and Sugar In a large bowl, cream together the butter and sugar until light and fluffy (3–5 minutes). 3. Add Eggs and Vanilla Beat in eggs one at a time, then mix in vanilla extract. 4. Combine Dry Ingredients In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 5. Mix Batter Add dry ingredients to the butter mixture alternately with sour cream (start and end with dry). Fold in the crushed pineapple. 6. Bake Pour the batter into the prepared pan and smooth the top. Bake for 65–75 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack. 🍍 Prepare the Glaze: Whisk together the powdered sugar, pineapple juice, vanilla, and a pinch of salt until smooth. Drizzle over the cooled cake.
