Instructions:
1. Make the Cake:
Set oven to 325°F (165°C). Prepare a 10-inch bundt or tube pan by greasing and flouring it well.
In a mixing bowl, blend butter and sugar together until pale and fluffy—about 4–5 minutes total.
Add the eggs one by one, beating each in completely before adding the next.
In another bowl, sift flour, baking powder, and salt until evenly combined.
Alternate adding the dry mix with sour cream and crushed pineapple to the creamed mixture.
Incorporate the vanilla extract (and optional tropical extract, if using).
Transfer batter to the prepared pan and gently level the surface.
Bake for 70–80 minutes, checking with a toothpick for doneness at the center.
Allow the cake to rest in the pan for 15 minutes, then invert onto a rack and let it cool fully.
2. Make the Pineapple Glaze:
Mix powdered sugar with pineapple juice in a bowl, whisking until it’s silky and lump-free.
If needed, adjust with more juice to reach the desired pouring consistency.
For added texture, stir in a spoonful of finely crushed pineapple if desired.
Once the cake is cool, drizzle glaze generously over the top and garnish as preferred.
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