I used fresh pineapple instead of canned because my market had a buy one, get one promotion on cubed fresh pineapple last week. I put the pineapple in my processor and pulsed it until it was the consistency of crushed pineapple. Don’t over-process or you will have juice. The fresh pineapple worked just fine. This very moist cake is good for breakfast, as is, or you may serve it for dessert with sweetened whipped cream,
1/2 cup vegetable oil
1/4 cup sour cream or yogurt
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2 cups crushed pineapple with juice
Preheat oven to 350 degrees F and thoroughly grease a bundt pan.
In a large bowl, whisk together the oil, sour cream, and sugar.
Add eggs and vanilla and whisk until smooth.
Whisk in baking powder, baking soda, and salt until completely combined.
Whisk in flour until just incorporated. Slowly stir in the crushed pineapple with a spatula.
Pour batter into the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean when inserted into the center of the cake.
Let cake cool to room temperature. Run a thin spatula or knife about the outside of the pan and around the tube. Turn the cake over onto a serving plate.