– 3 sticks unsalted butter, softened (339g) – ▢3 cups white sugar (600g) – ▢5 large eggs, room temperature (if you are in a hurry, place in a bowl of warm water for 5 minutes) – ▢3 cups All Purpose Flour (not self-rising) (375g) – ▢½ teaspoon baking powder (2g) – ▢½ teaspoon salt (3g) – ▢1 cup sour cream (242g) – ▢15.25 oz can of crushed pineapple, well drained. Reserve the juice for glaze. We do this with a strainer/sifter over a bowl. (We use about 1½ cups crushed, drained pineapple in the batter.) – ▢1 teaspoon vanilla extract (4g) PINEAPPLE SIMPLE SYRUP GLAZE – ▢⅓ cup reserved pineapple juice – ▢⅓ cup sugar (100g) SIMPLE WHITE GLAZE – ▢2 cup powdered sugar sifted – ▢3-4 Tablespoons pineapple juice (reserved from can). If adjust amount as needed for desired consistency – ▢pinch of salt – ▢1 teaspoon vanilla extract (4g)
A bundt pan should be greased and floured before baking at 325°F. Empty the crushed pineapple can into a strainer/sifter over a dish to drain.
Mix all-purpose flour, baking powder, and salt in a separate basin and set aside. In a stand mixer, use the paddle attachment to mix butter on medium speed until smooth.
Mix sour cream, 1 ½ cups well-drained crushed pineapple, and vanilla essence in a small bowl or measuring cup. On low speed, alternate flour and sour cream with butter, sugar, and eggs. Beginning and ending with dry ingredients.
Add flour three times and sour cream twice. Combine briefly.Bake 60–70 minutes at 325. Check the cake at 1 hour and as needed. The toothpick or spear should come out clean or with a few damp crumbs.
Smoothly mix confectioners sugar, pineapple juice, and a touch of salt in a small basin.Pineapple-glazed pound cake chilled. For control, I spooned into a clipped-tip piping bag.