Juicy Pineapple Heaven Cake is a moist, flavorful dessert bursting with the bright, tropical taste of pineapple. The soft, buttery crumb combined with a sweet pineapple glaze makes this cake a refreshing treat that’s easy to whip up and perfect for any occasion.

Why I Love This Recipe

I love this recipe because it’s incredibly simple yet delivers big flavor. The crushed pineapple adds natural sweetness and moisture, while sour cream keeps the texture rich and tender. I find it perfect for sharing at family gatherings or enjoying with a cup of coffee on a quiet afternoon. The pineapple glaze on top gives it just the right amount of extra punch.

Ingredients

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

all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
large eggs
vanilla extract
sour cream
crushed pineapple, well-drained
powdered sugar
pineapple juice

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan.
I whisk together the flour, baking powder, and salt in a bowl.
In a separate bowl, I cream the butter and sugar until light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla.
I alternate adding the dry ingredients and sour cream, mixing until just combined.
I gently fold in the crushed pineapple.
I pour the batter into the prepared pan and smooth the top.
I bake for 50–60 minutes, until a toothpick comes out clean.
I cool the cake in the pan for 10 minutes, then transfer it to a rack.
For the glaze, I mix powdered sugar and pineapple juice, then drizzle it over the cooled cake.

Servings and Timing

Servings: about 8 slices
Prep time: 20 minutes
Cook time: 50–60 minutes
Total time: 70–80 minutes

Variations

I sometimes add shredded coconut for a more tropical twist.
When I want extra texture, I mix in chopped pecans or walnuts.
Swapping pineapple juice in the glaze for orange or lemon gives a fun citrus change.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. It also freezes well—wrapped tightly, it keeps for up to 2 months. I let it thaw at room temperature and warm slices in the microwave for 10–15 seconds if I want a fresh-out-of-the-oven feel.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I just make sure it’s finely chopped and well-drained to avoid extra moisture.

What can I use instead of sour cream?

I’ve had great results using plain Greek yogurt as a substitute—it keeps the cake just as moist.

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend and it works well.

How do I know the cake is done?

I test with a toothpick—if it comes out clean or with a few crumbs, it’s ready.

Can I bake this in advance?

Definitely. I often make it the day before, store it, and glaze it just before serving.

Conclusion

Juicy Pineapple Heaven Cake is a delightful mix of tropical flavor and comforting texture. It’s one of my go-to recipes when I want something both easy and impressive. Whether it’s a family get-together or a quiet night in, this cake always hits the spot.

Juicy Pineapple Heaven Cake

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Author: Sue
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: 70–80 minutes
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Juicy Pineapple Heaven Cake is a moist, tropical-flavored dessert with a soft, buttery crumb and a sweet pineapple glaze, perfect for any occasion.

Instructions

Preheat the oven to 350°F (175°C) and grease a loaf pan.
Whisk together the flour, baking powder, and salt in a bowl.
Cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Alternate adding the dry ingredients and sour cream, mixing until just combined.
Gently fold in the crushed pineapple.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer it to a wire rack.
Mix powdered sugar and pineapple juice to make the glaze, then drizzle it over the cooled cake.