Pineapple Bundt Cake with White Chocolate Drizzle

This amazingly easy cake boasts a refreshing burst of pineapple in every mind-blowing bite. The outside is caramelized and sweet, and the inside is tangy and rich; so each bite delivers a beautiful blend of sugary and tart, with a moist, dense crumb. Oh, and that crisp white chocolate drizzle? While totally unnecessary, it's freaking amazing. 

I really can't describe this winning cake any better than that... It's moist, tart and sweet, and the caramelized exterior is beyond astonishing. I didn't actually realize it would get so sugary and golden, so imagine my delight when I pulled this from the oven! And now I want YOU to experience it.
I wasn't kidding when I said it was "easy" either. It's a simple mixing-bowl-recipe - where all the ingredients are dumped into the bowl of an electric mixer, one after the other until you have a creamy, undeniably awesome batter.

And let's discuss that white chocolate! When the melted chocolate sets, it firms up, so when you bite into the cake, you get moist cake and crisp white chocolate in one bite. It's damn good.   

Pineapple Bundt Cake with White Chocolate Drizzle

Cooking spray
2 3/4 cups all-purpose flour
3 tablespoons cornstarch
2 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter (2 sticks), softened to room temperature
2 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
12 ounces 100% pineapple juice
1/4 cup sour cream or Greek yogurt
1/2 cup white chocolate chips or melting wafers

Preheat the oven to 350 degrees. Coat a Bundt pan with cooking spray (be generous with the spray so the cake doesn't stick).
In a medium bowl, combine the flour, cornstarch, baking powder, and salt. Mix well and set aside.
In a mixing bowl fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 1 to 2 minutes.
Beat in the eggs, one at a time. Beat in the vanilla. Beat in half of the flour mixture. Beat in the pineapple juice. Beat in the remaining flour mixture. Beat in the sour cream until just blended. Pour the batter into the prepared pan and smooth the surface.
Bake for 45 to 55 minutes, or until a wooden pick comes out clean or with little moist bits clinging to it (mine was finished at 54 minutes).
Cool the pan on a wire rack for 15 minutes. Invert the pan onto the rack to remove the cake and cool the cake for at least 30 minutes before topping with the chocolate.
Melt the white chocolate in a small saucepan or in the microwave, checking and stirring every 20 seconds. Use a fork or small spoon to drizzle the chocolate over the cake. Allow the chocolate to set before slicing (this only takes a few minutes).
Store leftovers in an airtight container for up to 3 days.
Makes 1 Bundt cake (12 servings)