Rich Pineapple Pound Cake with Glaze and Sour Cream (Print version)

A buttery pineapple sour cream pound cake baked in a Bundt pan and finished with a smooth pineapple glaze.

# Ingredients:

For the cake

01 - 1 cup (225 g) unsalted butter, softened, plus more for the pan
02 - 2 cups (400 g) granulated sugar
03 - 4 large eggs, room temperature
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon almond extract, optional
06 - 3 cups (375 g) all-purpose flour, spooned and leveled, plus more for the pan
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon fine salt
09 - 1 cup (240 g) full-fat sour cream, room temperature
10 - 1 can (20 oz or 565 g) crushed pineapple in juice, well drained, 1/4 cup juice reserved

For the pineapple glaze

11 - 1 cup (120 g) powdered sugar, sifted
12 - 2-3 tablespoons reserved pineapple juice
13 - 1 tablespoon (14 g) unsalted butter, melted
14 - 1/2 teaspoon vanilla extract
15 - Pinch of fine salt

# Instructions:

01 - Preheat the oven to 325°F (163°C). Grease a 10-inch Bundt or tube pan very well, then dust it with flour and tap out the excess.
02 - Beat the softened butter and granulated sugar on medium speed for 4-5 minutes, until the mixture looks pale, fluffy, and slightly increased in volume.
03 - Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and almond extract if using.
04 - In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture, and mix only until combined.
06 - Fold in the well-drained crushed pineapple and 1/4 cup reserved pineapple juice with a spatula. Scrape the batter into the prepared pan and smooth the top.
07 - Bake on the center rack for 60-70 minutes, until the top is golden and a skewer inserted near the center comes out clean or with a few moist crumbs.
08 - Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely. Whisk the glaze ingredients until smooth, then drizzle over the cooled cake.

# Good to know:

01 - Best flavor comes after the cake rests for several hours.
02 - Drain pineapple well to avoid a dense or gummy crumb.
03 - Cool completely before glazing for clean drips.

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