Juicy Pineapple Heaven Cake
A slice of tropical sunshine that combines the flavors of pineapple and rich, moist cake, perfect for gatherings or quiet nights.
Ingredients
For the Cake Base
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups sour cream
For the Amazing Topping
- 1 cup crushed pineapple, drained
- 0.5 cups powdered sugar
- 2 tablespoons pineapple juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
Mixing Dry Ingredients
- In a medium bowl, whisk together 1 ½ cups flour, 1 teaspoon baking powder, and 1 teaspoon salt. Set aside.
Creaming the Butter and Sugar
- In a large mixing bowl, beat ½ cup softened butter and 1 cup granulated sugar until light and fluffy.
- Add the two eggs one at a time, mixing well after each. Follow with 1 teaspoon vanilla extract.
Bringing It All Together
- Gradually add in the dry mixture, alternating with ½ cup sour cream, starting and ending with the dry ingredients. Mix until smooth.
Adding Pineapple
- Gently fold in 1 cup of drained crushed pineapple until evenly distributed.
Baking
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
Cooling and Glazing
- Let the cake cool in the pan for about 10 minutes, then flip it onto a wire rack.
- Whisk together ½ cup powdered sugar and 2 tablespoons pineapple juice until smooth, and drizzle on top once the cake has cooled completely.
Notes
Store in an airtight container in the fridge for up to a week. Cake freezes beautifully for about three months. Consider adding toasted coconut for an extra tropical vibe.