Ingredients Needed :
Dry ingredients
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
Wet ingredients
- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Add-ins
- 1 cup crushed pineapple, well-drained
Glaze
- 1/2 cup icing sugar
- 2 tbsp pineapple juice
Step-by-Step Instructions :
- Preheat your oven to 350°F (175°C). This ensures even baking from the start.
- Grease and flour a 9-inch round cake pan. This step prevents sticking, ensuring your cake releases effortlessly.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. This step distributes leavening agents evenly, crucial for a light cake texture — for other simple, make-ahead baking ideas try a carrot cake overnight oats twist.
- In a large bowl, cream ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy. Notice the mixture’s pale color and airy texture, indicating it’s ready for the next step.
- Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract, ensuring each addition is fully incorporated. Gently fold in ½ cup sour cream. This brings moisture, creating a tender crumb while enhancing flavor.
- Gradually add the dry ingredients into the wet mixture, mixing gently to avoid overmixing. The batter should be thick and smooth. Carefully fold in 1 cup drained crushed pineapple. Its juicy sweetness elevates the cake’s tropical aroma and moist texture.
- Pour the batter into the prepared pan, spreading evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. While the cake bakes, whisk together ½ cup powdered sugar and 2 tablespoons pineapple juice until smooth. Allow the cake to cool before glazing. Pour the glaze over the cooled cake, letting it trickle attractively down the sides. Enjoy the sweet, tropical notes of your Juicy Pineapple Heaven Cake!
Serving Suggestions Juicy Pineapple Heaven Cake
- Serve warm with a scoop of vanilla ice cream for a delightful contrast of textures.
- Top slices with toasted coconut flakes and a sprig of fresh mint for pretty Pinterest-ready photos.
- Cut into small squares for potlucks or brunch: the moist crumb holds up well for sharing.
- Pair with a light coffee or iced tea to balance the cake’s sweetness.
Tips for Success Juicy Pineapple Heaven Cake
- Use well-drained crushed pineapple so the cake batter doesn’t become too wet; gently press pineapple in a fine strainer if necessary.
- Room-temperature eggs and butter cream together more easily, giving extra lift and a finer crumb.
- Don’t overmix after adding flour — stop when just combined to keep the cake tender. For flipping and light-batter techniques, check recipe ideas like cinnamon roll pancakes for technique inspiration.
- Test doneness with a toothpick inserted into the center — a few moist crumbs are fine, but no wet batter.
- Let the cake cool completely before glazing to prevent a runny finish.
variation (if any)
- Pineapple coconut: fold 1/2 cup sweetened shredded coconut into the batter and sprinkle coconut on the glaze.
- Upscale layer cake: double the recipe to make two 9-inch rounds and add a thin layer of whipped cream between layers.
- Tropical twist: add 1/2 cup chopped macadamia nuts for crunch.
introduction
Juicy Pineapple Heaven Cake is a sunshine-filled dessert with tender crumb and tropical sweetness that’s perfect for summer gatherings and cozy dessert moments. This cake stays moist, photographs beautifully for Pinterest, and is simple enough for bakers of all skill levels. If you love quick tropical bakes, you might also enjoy lighter dessert bites like blueberry cheesecake protein bites for a snackable option.
FAQs
Q: Can I use fresh pineapple instead of crushed canned pineapple?
A: Yes — finely chop fresh pineapple and drain well. You may need to press excess juice out to avoid soggy batter.
Q: How should I store leftovers?
A: Store wrapped at room temperature for up to 2 days, or refrigerate up to 5 days. For longer storage, freeze slices in an airtight container for up to 2 months.
Q: Can I make this as cupcakes?
A: Absolutely. Fill lined muffin tins about 2/3 full and bake 18–22 minutes until a toothpick comes out clean.
Q: Is there a dairy-free version?
A: Substitute the butter with a plant-based spread and use dairy-free sour cream or plain yogurt to keep moisture and texture similar.
Servings: 8 servings
Calories: 250kcal
Ingredients
Dry ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
Wet ingredients
- 0.5 cups unsalted butter, softened
- 1 cups white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups sour cream
Add-ins
- 1 cups crushed pineapple, well-drained Ensure the pineapple is well-drained to avoid a wet batter.
Glaze
- 0.5 cups icing sugar
- 2 tbsp pineapple juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract, followed by sour cream.
- Gradually add the dry ingredients into the wet mixture, mixing gently to avoid overmixing.
- Fold in the drained crushed pineapple.
- Pour the batter into the prepared pan, spreading evenly.
Baking
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before glazing.
- Whisk together icing sugar and pineapple juice until smooth.
- Pour the glaze over the cooled cake and allow it to trickle down the sides.
Notes
Serve warm with vanilla ice cream for a delightful contrast. Use well-drained pineapple to prevent a wet batter.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 200mg | Fiber: 1g | Sugar: 20g
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