Juicy Pineapple Cake (Print)
Soft and tender cake with crushed pineapple, topped with a sweet, tangy drizzle. A slice of tropical heaven in every bite.
# Ingredients:
→ Cake Batter
01 -
1 cup pineapple, crushed and well-drained
02 -
1/2 cup sour cream
03 -
1 tsp vanilla extract
04 -
2 eggs, large
05 -
1 cup sugar, granulated
06 -
1/2 cup butter, unsalted and softened
07 -
1/2 tsp salt
08 -
1 tsp baking powder
09 -
1 1/2 cups flour, all-purpose
→ Pineapple Glaze
10 -
2 tbsp pineapple juice
11 -
1/2 cup sugar, powdered
# Steps:
01 -
Set the oven to 350°F (175°C). Coat a loaf pan with grease and dust it lightly with flour.
02 -
Take a medium bowl and whisk together salt, flour, and baking powder.
03 -
Grab your electric mixer and beat the sugar with the softened butter in a large bowl until it’s light and airy.
04 -
Add the eggs one after the other, mixing after each one. Then stir in the vanilla.
05 -
Mix in the dry ingredients and sour cream alternately into the butter mixture. Start and end with the dry mix. Stir just enough to combine.
06 -
Gently stir the crushed pineapple into the mix until it's evenly distributed.
07 -
Pour the batter into your pan, level the top, and bake for 50 to 60 minutes. Check with a toothpick—it’s done when it comes out clean.
08 -
Let the cake rest in the pan for 10 minutes, then move it onto a wire rack to cool down. Whisk together the powdered sugar and pineapple juice, then drizzle it over the cake once cool.
# Notes:
01 -
Drain the crushed pineapple really well, or your cake might end up soggy.
02 -
For an extra punch of pineapple flavor, toss in a bit (1/4 tsp) of pineapple extract.
03 -
Keep the cake in a container with a tight lid at room temp—it stays good for about three days.
04 -
Want a tropical vibe? Throw 1/2 cup toasted coconut into the batter.