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Juicy Pineapple Heaven Cake

A moist and tender cake made with crushed pineapple and a sweet glaze, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: Baking, Tropical
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 teaspoon salt Enhances the sweetness of the cake.
  • 1 teaspoon baking powder Helps the cake rise, giving it that beautiful fluffy texture.
  • 1.5 cups all-purpose flour Works best when sifted for lighter texture.
Wet Ingredients
  • 0.5 cup unsalted butter, softened Room temperature butter is crucial.
  • 1 cup granulated sugar Sweetness level that works perfectly with the fresh pineapple.
  • 2 large eggs Vital for binding ingredients together.
  • 1 teaspoon vanilla extract Use pure vanilla extract for a richer flavor.
  • 0.5 cup sour cream Adds moisture and a slight tang.
  • 1 cup crushed pineapple, drained Fresh or canned works, but fresh gives a brighter flavor.
Glaze Ingredients
  • 0.5 cup powdered sugar For the glaze that adds a sweet finish.
  • 2 tablespoons pineapple juice To bring the glaze to the perfect consistency.

Method
 

Preparation
  1. Preheat your oven: Set the oven to 350°F (175°C).
  2. Prepare the loaf pan: Grease and flour a loaf pan to prevent sticking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing
  1. Cream Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until light and fluffy.
  2. Add Eggs: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Combine Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the sour cream.
  4. Fold in Pineapple: Gently fold in the drained crushed pineapple until evenly distributed.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Glazing
  1. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Make the Glaze: In a small bowl, whisk together the powdered sugar and pineapple juice until smooth.
  3. Drizzle the glaze over the cooled cake before slicing and serving.

Notes

This cake keeps well in the fridge for several days and freezes beautifully.