Pineapple Pound Cake

Step 1

Preheat the oven to 325 degrees Fahrenheit. Grease a 10-12 cup Bundt pan thoroughly and lightly dust with flour. Alternatively, use a baking spray with flour.

Step 2

In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3-5 minutes). Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add sour cream, crushed pineapple, and vanilla extract. Mix until combined.

Step 3

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.

Step 4

Pour the batter into the prepared Bundt pan, spreading evenly. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on browning and tent with foil if needed.

Step 5

Allow the cake to cool in the pan for 15–20 minutes. Then, invert it onto a wire rack to cool completely.

Step 6

In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract. If using melted butter, add it to the mixture for a richer glaze. If the glaze is too thick, add more pineapple juice, a teaspoon at a time, until it reaches a pourable consistency.

Step 7

Once the cake is completely cooled, drizzle the glaze evenly over the top. Let it set for a few minutes. Slice, serve, and enjoy!