Ingredients:
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, well drained
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the batter, mixing just until combined.
- Fold in the drained crushed pineapple and vanilla extract.
- Pour batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Tips for Best Results
- Drain the pineapple very well to prevent excess moisture.
- Do not overmix after adding flour to keep the cake tender.
- For extra flavor, add a tablespoon of pineapple juice to the batter.
Serving Suggestions
Serve plain, dusted with powdered sugar, or topped with a simple pineapple glaze.
Storage
Store tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.