Juicy Pineapple Heaven Cake
A delightful dessert that combines the tropical richness of pineapple with a soft, fluffy cake, perfect for gatherings and celebrations.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 can (8 oz) crushed pineapple, drained
For the glaze
- 1 cup powdered sugar
- 1/4 cup pineapple juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and sour cream, blending until smooth.
- Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
- Fold in the drained crushed pineapple.
- Pour the batter into the prepared cake pan and smooth the surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Glazing
- While the cake is baking, prepare the glaze by whisking together powdered sugar and pineapple juice until smooth.
- Allow the cake to cool before drizzling the glaze over the top.
Notes
This cake can be made in advance and stored in an airtight container at room temperature for up to three days. For added flavor, consider using fresh pineapple or adding shredded coconut to the batter.