Description
This Pineapple Heaven Cake is an irresistibly moist tropical dessert packed with crushed pineapple and topped with a sweet pineapple glaze. Perfect for summer gatherings or when you’re craving a tropical escape, this easy pineapple cake brings island flavor right to your kitchen.
Ingredients
- Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup crushed pineapple, drained
- Pineapple Glaze:
- ½ cup powdered sugar
- 2 tablespoons pineapple juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients. Mix until combined.
- Fold in the drained crushed pineapple.
- Pour batter into loaf pan and smooth the top.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar and pineapple juice to make glaze, then drizzle over cooled cake.
Notes
- Substitute sour cream with plain Greek yogurt if needed.
- Add shredded coconut, chopped nuts, or citrus zest for fun flavor variations.
- Store at room temp up to 3 days or refrigerate for 5 days. Freeze for up to 2 months.
