Description
Pineapple Heaven Cake is a moist and flavorful loaf cake bursting with the tropical sweetness of crushed pineapple. This easy-to-make recipe combines a tender crumb with a hint of tang from sour cream and a light pineapple glaze, making it the perfect dessert or snack for pineapple lovers.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup crushed pineapple, drained
Glaze
- 1/2 cup powdered sugar
- 2 tbsp pineapple juice
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to ensure the cake does not stick during baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture becomes light and fluffy, which should take about 3-5 minutes.
- Add the eggs and vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Then stir in the vanilla extract thoroughly.
- Incorporate dry ingredients and sour cream: Gradually add the dry flour mixture to the wet mixture in three parts, alternating with the sour cream. Begin and end with the flour mixture, mixing gently just until combined to avoid overmixing the batter.
- Fold in the pineapple: Gently fold the drained crushed pineapple into the batter, ensuring it is evenly distributed but without overmixing to keep the cake tender.
- Pour the batter and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and pineapple juice until smooth.
- Glaze the cake: Once the cake is fully cooled, drizzle the pineapple glaze evenly over the top of the cake. Allow the glaze to set before slicing and serving.
Notes
- Ensure the pineapple is well drained to prevent the batter from becoming too wet.
- Do not overmix the batter to keep the cake light and fluffy.
- The cake is best served at room temperature.
- You can substitute sour cream with Greek yogurt for a healthier variation.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
