Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup sour cream
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking pan (preferably a bundt or loaf pan)
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C). This is one of the most important steps because, trust me, a properly preheated oven makes all the difference in the texture of your cake! In a large mixing bowl, I cream together the softened butter and granulated sugar until it’s light and fluffy. It’s such a delightful sight, seeing the mixture turn pale and creamy. Once it’s ready, I add the eggs one at a time, making sure to mix well after each addition. Finally, I swirl in my trusty vanilla extract. (See the next page below to continue steps…)