Description
Pineapple Heaven Cake is a moist, tender loaf cake bursting with the tropical sweetness of crushed pineapple. This simple yet delightful cake features a soft crumb enriched with sour cream and a light pineapple glaze on top, making it a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Additional Ingredents
- 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 prevent the cake from sticking during baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, which usually takes a few minutes.
- Add 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 to enhance the flavor.
- Combine Dry Ingredients and Sour Cream: Gradually add the dry flour mixture to the wet butter mixture in three parts, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Fold in Pineapple: Gently fold the drained crushed pineapple into the batter ensuring not to overmix, preserving the cake’s light texture.
- Pour Batter and Bake: Pour the prepared batter into the greased 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 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and pineapple juice until smooth to create a glaze. Once the cake has fully cooled, drizzle the glaze evenly over the top.
Notes
- Ensure the pineapple is thoroughly drained to prevent the cake from becoming too wet.
- You can substitute sour cream with Greek yogurt if preferred for a tangy flavor and moist texture.
- Use room temperature eggs and butter for better mixing and a fluffier cake.
- For added texture, consider folding in chopped nuts like pecans or walnuts.
- This cake keeps well stored in an airtight container at room temperature for 2 days or refrigerated up to 5 days.
