Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar with a mixer for 3-5 minutes until light and fluffy.
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- In a measuring cup, combine pineapple juice and sour cream.
- Alternately add flour mixture and juice mixture to the butter mixture, beginning and ending with flour. Mix just until combined.
- Gently fold in pineapple zest if using. Pour batter into prepared pan.
- Bake for 45-50 minutes or until a toothpick comes out clean. Cool 15 minutes in pan, then invert onto wire rack to cool completely.
- Whisk glaze ingredients until smooth. Drizzle over cooled cake and let set before slicing.
Nutrition
Notes
For dairy-free, substitute coconut oil and dairy-free yogurt. Use canned pineapple juice (not from concentrate). Let cake cool completely before glazing to ensure a smooth, set finish.