Step 1:

Preheat the oven to 325°F (163°C).

Grease and flour a 10-inch Bundt pan thoroughly.

Make sure all ingredients are at room temperature for best results.

Step 2:

In a medium bowl, whisk together:

• Flour
• Baking powder
• Salt

Set aside.

Step 3:

In a large mixing bowl, beat butter, shortening, and sugar together until light and fluffy.

Continue beating for about 5 minutes to incorporate air into the batter.

Step 4:

Add eggs one at a time.

Mix well after each addition.

Stir in vanilla extract.

Step 5:

Gradually alternate adding the flour mixture and sour cream.

Begin and end with the dry ingredients.

Mix only until combined.

Avoid overmixing.

Step 6:

Gently fold in the drained crushed pineapple and pineapple juice.

Mix until evenly distributed throughout the batter.

Step 7:

Pour the batter into the prepared Bundt pan.

Smooth the top with a spatula.

Tap the pan lightly on the counter to release any air bubbles.

Step 8:

Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean.

If the top browns too quickly, loosely cover with aluminum foil during the final 20 minutes of baking.

Step 9:

Allow the cake to cool in the pan for 15 minutes.

Carefully invert onto a wire rack.

Let cool completely before glazing.

Step 10:

Prepare the pineapple glaze.

Whisk together:

• Powdered sugar
• Pineapple juice
• Milk
• Vanilla extract

Mix until smooth and pourable.

Step 11:

Drizzle the glaze generously over the cooled cake.

Allow the glaze to set before serving.

Decorate with toasted coconut or pecans if desired.