Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan (or loaf pans if you prefer).
Cream butter and sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
Add eggs and flavorings: Beat in eggs one at a time, mixing well after each. Add vanilla and almond extract.
Mix dry ingredients: In another bowl, whisk together flour, baking powder, and salt.
Combine: Add dry ingredients to wet ingredients alternately with the crushed pineapple (including juice) and sour cream. Mix gently until everything is just combined — don’t overmix!
Bake: Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean from the center.
Cool & glaze: Let cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely. Whisk together glaze ingredients and drizzle over cooled cake.
✨ Tips:
Add toasted coconut or chopped pecans to the batter for extra texture.
For a show-stopping version, serve slices with fresh pineapple and whipped cream.
This cake gets even better the next day as the pineapple flavor deepens! 🍍
Would you like me to share a cream cheese pineapple pound cake version next — it’s even richer and has that melt-in-your-mouth texture?
