Description
This Pineapple Heaven Cake is a moist and flavorful loaf cake bursting with tropical pineapple goodness. Made with a blend of tender cake layers, crushed pineapple, and a tangy pineapple glaze, this dessert promises a perfect balance of sweetness and freshness. Easy to prepare and baked to golden perfection, it’s an ideal treat for any occasion or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup crushed pineapple, drained
Glaze
- 1/2 cup powdered sugar
- 2 tbsp pineapple juice
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent the cake from sticking during baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream the butter and sugar: Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, which usually takes a few minutes.
- Add the eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure they’re fully combined. Stir in the vanilla extract for flavor.
- Combine dry ingredients and sour cream: Gradually add the flour mixture to the butter mixture in three additions, alternating with the sour cream. Begin and end with the dry ingredients. Mix only until just combined to avoid overmixing.
- Fold in the pineapple: Gently fold the drained crushed pineapple into the batter, ensuring even distribution without overmixing the batter.
- Pour and bake: Pour the prepared batter into the greased loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely, ensuring it sets properly.
- Prepare the glaze: In a small bowl, whisk together powdered sugar and pineapple juice until smooth. Drizzle the glaze over the cooled cake to add extra moisture and a burst of pineapple flavor.
Notes
- Ensure the pineapple is well drained to avoid making the batter too wet.
- Do not overmix once the flour is added; this keeps the cake tender.
- Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- You can substitute sour cream with Greek yogurt if preferred for a tangy twist.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to a week.
