Description
A supremely moist and dense pound cake infused with the sweet, tropical flavor of crushed pineapple, topped with a simple vanilla glaze.
Ingredients
Scale
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8 oz) can crushed pineapple, undrained
- 1 cup sour cream
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream and crushed pineapple, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan and spread evenly. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.