Step 1: Preheat your oven to 325°F (160°C). Thoroughly grease and flour a 10-12 cup Bundt pan. Ensure all cold ingredients (butter, eggs, sour cream) are at room temperature.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed for 5-7 minutes, until light, fluffy, and pale in color.
Step 3: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure the mixture is smooth and emulsified.
Step 4: In a separate medium bowl, whisk together the sifted cake flour, baking soda, and salt.
Step 5: In another small bowl, combine the sour cream and vanilla extract.
Step 6: With the mixer on low speed, alternately add the dry ingredient mixture and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients (e.g., 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix just until combined; do not overmix.
Step 7: Gently fold in the well-drained crushed pineapple using a spatula until evenly distributed throughout the batter.
Step 8: Pour the batter evenly into your prepared Bundt pan. Smooth the top with a spatula.
Step 9: Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
Step 10: Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert the cake onto the wire rack to cool completely before glazing or serving. Enjoy your Irresistibly Moist Pineapple Pound Cake!