Description
This Juicy Pineapple Heaven Cake is a moist, tropical loaf featuring crushed pineapple, sour cream, and a sweet glaze, perfect for any occasion.
Ingredients
- 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
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.
Notes
- Add shredded coconut or nuts for variation.
- Use fresh pineapple if well-drained.
- Substitute sour cream with Greek yogurt.
- Store in airtight container at room temperature for up to 3 days.
- Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
