Moist and buttery pound cake with tangy sour cream and sweet pineapple for a tropical twist.

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

6 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

3 cups all-purpose flour

1 cup sour cream

1 cup crushed pineapple (drained)

Powdered sugar, for dusting (optional)

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Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.

Cream butter and sugar together in a large bowl until light and fluffy.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Whisk together flour, baking powder, and salt in a separate bowl.

Alternate adding dry ingredients and sour cream into the butter mixture, starting and ending with dry ingredients.

Fold in crushed pineapple until evenly distributed.

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 in pan for 10 minutes, then invert onto a wire rack to cool completely.

Dust with powdered sugar before serving, if desired.

Make sure to drain pineapple well to prevent excess moisture.

For extra pineapple flavor, add 1 teaspoon pineapple extract.

Store covered at room temperature for up to 3 days or refrigerate for up to a week.

Pairs beautifully with whipped cream or vanilla ice cream.