Preheat oven to 350°F. Grease a mini bundt pan.
In a bowl, whisk flour, sugar, and baking soda.
Add vanilla, pineapple (with juice), and eggs. Mix until just combined.
Fill each mini bundt well ¾ full (about 1 scoop).
Bake 15 minutes, or until a toothpick comes out clean.
Place on a cooling rack until completely coole before glazing.
Start the glaze. Mix sour cream and powdered sugar in a bowl until smooth.
Dip the top of the mini bundts in the glaze and set them aside.
