Instructions
Preheat & Prepare
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar
In a large bowl, beat butter and granulated sugar until light and fluffy.
Add Eggs & Vanilla
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Batter
Add the dry ingredients to the butter mixture in three additions, alternating with sour cream. Begin and end with the flour mixture. Mix just until combined.
Fold in Pineapple
Gently fold in the crushed pineapple, being careful not to overmix.
Bake
Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze
Whisk powdered sugar and pineapple juice together until smooth. Drizzle over the cooled cake.
Tips & Variations
Add shredded coconut for extra tropical flavor
Serve with whipped cream or vanilla ice cream
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days
ENJOY!! 🍍
