Directions:
Preheat your oven to 350°F (175°C) and grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
Graduall add the flour mixture to the butter mixture in three additions, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.
Gently fold in the crushed pineapple until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and pineapple juice to make a glaze. Drizzle over the cooled cake.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Calories: 280 kcal | Servings: 8 servings
Enjoy this tropical delight that transports you straight to a sunny beach with every bite!
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“My grandma has been making this for as long as I can remember! It’s a staple at family gatherings and my friends”
