This Juicy Pineapple Heaven Cake is a moist, tropical-inspired loaf that brings a burst of sunshine to any table. With crushed pineapple folded into a tender sour cream batter and a sweet pineapple glaze drizzled on top, every slice offers a delightful balance of tangy fruitiness and rich, buttery crumb. It’s simple to make and perfect for any occasion—from casual coffee breaks to festive gatherings.

Why I Love This Recipe

I love how this cake captures the essence of summer in every bite. The crushed pineapple keeps the loaf incredibly moist, while the sour cream adds a subtle tang that balances the sweetness. The pineapple glaze on top enhances the tropical flavor, making it a standout dessert that's both refreshing and indulgent. Plus, it's straightforward to prepare, requiring no fancy techniques—just wholesome ingredients and a bit of love.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup crushed pineapple, well drained
½ cup powdered sugar
2 tablespoons pineapple juice

Directions

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the drained crushed pineapple.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Drizzle the glaze over the cooled cake.

Servings and Timing

Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: Approximately 1 hour 20 minutes

Variations

Coconut Twist: Add ½ cup of shredded coconut to the batter for added texture and a deeper tropical flavor.
Nutty Delight: Fold in ½ cup of chopped pecans or walnuts for a crunchy contrast.
Citrus Zing: Incorporate 1 tablespoon of lemon or lime zest into the batter to enhance the citrus notes.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Storage and Reheating

Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: If desired, warm individual slices in the microwave for 10–15 seconds to enjoy a freshly baked taste.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Ensure it's finely crushed and well-drained to prevent excess moisture in the batter.

What can I use instead of sour cream?

Plain Greek yogurt is a great substitute for sour cream, offering a similar texture and tanginess.

Can I make this cake ahead of time?

Absolutely. In fact, the flavors often deepen after a day. Just store it properly to maintain freshness.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready.

Can I double the recipe?

Yes, you can double the ingredients and bake the batter in two separate loaf pans or a larger baking dish. Adjust the baking time accordingly and monitor for doneness.

Conclusion

This Juicy Pineapple Heaven Cake is a delightful fusion of tropical flavors and comforting textures. Its moist crumb, vibrant pineapple taste, and sweet glaze make it a favorite for any occasion. Whether you're serving it at a gathering or enjoying a slice with your morning coffee, this cake is sure to bring a touch of sunshine to your day.

Juicy Pineapple Heaven Cake

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Author: Sue
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Juicy Pineapple Heaven Cake is a moist, tropical loaf featuring crushed pineapple, sour cream, and a sweet glaze, perfect for any occasion.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the drained crushed pineapple.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Drizzle the glaze over the cooled cake.