Pineapple Bundt Cake

Pineapple Bundt Cake 

Ingredients

• For the Cake:

• All-purpose flour – 3 cups (375 g)
• Baking powder – 2 tsp
• Baking soda – 1 tsp
• Salt – ½ tsp
• Unsalted butter, softened – 1 cup (225 g)
• Granulated sugar – 2 cups (400 g)
• Eggs – 4 large
• Vanilla extract – 2 tsp
• Crushed pineapple, drained – 1 can (20 oz / 567 g)
• Sour cream – ½ cup (120 g)

• For the Glaze (optional):

• Powdered sugar – 1 cup (120 g)
• Pineapple juice – 2–3 tbsp

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar until light and fluffy, then add eggs one at a time, mixing well after each addition. Stir in vanilla, crushed pineapple, and sour cream. Gradually fold in the dry ingredients until the batter is smooth. Pour the batter into the prepared pan, smoothing the top, and bake for 50–60 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack. For a simple glaze, whisk powdered sugar with pineapple juice until smooth and drizzle over the cooled cake.