For the Cake:
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
6 large eggs
1 tsp vanilla extract
1 tsp almond extract (optional)
1 cup sour cream
1 ½ cups crushed pineapple, well-drained (reserve juice for glaze)
For the White Glaze:
1 cup powdered sugar
2–3 tbsp milk or water
½ tsp vanilla extract
Instructions:
Make the Cake:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 4–5 minutes).
Add eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Gradually add the dry ingredients, mixing until just combined.
Stir in the sour cream and crushed pineapple (along with any juice left from the draining) until fully incorporated.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Make the White Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Once the cake is completely cool, drizzle the glaze over the top and let it set.
Serve & Enjoy!
This cake is incredibly moist with the perfect balance of pineapple flavor, and the sweet white glaze makes it even more irresistible!