Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (optional for extra flavor)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 can (20 oz) crushed pineapple, well-drained
1/4 cup pineapple juice (reserved from can or added separately)
For the Glaze:
1 cup powdered sugar
2–3 tablespoons pineapple juice (adjust for consistency)
1 tablespoon melted butter
1/2 teaspoon vanilla extract
Preparation
Step 1: Preheat and Prepare Pan
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube cake pan thoroughly, ensuring all crevices are coated to avoid sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light, fluffy, and pale yellow. This process usually takes 4–5 minutes and is essential for incorporating air into the batter.
Step 3: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts. The mixture should look smooth and creamy at this point.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed throughout the batter.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined—do not overmix. Gently fold in the drained crushed pineapple and pineapple juice until evenly distributed.
Step 6: Bake
Pour the batter evenly into the prepared Bundt pan and tap lightly to remove air bubbles. Bake in the preheated oven for about 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Glaze
Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack. Let it cool completely.
For the glaze, whisk together the powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth. Drizzle the glaze generously over the cooled cake.