Pineapple Heaven Cake
A tender, buttery pineapple-studded cake that is easy to make and perfect for summer picnics and celebrations.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour For a lighter texture, replace ¼ cup flour with cake flour.
- 1 cup sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Use melted butter if you forgot to soften it.
- 3 large eggs Room-temperature eggs incorporate more evenly.
- 1 tsp alcohol-free vanilla extract
- 1 cup crushed pineapple, drained Drain well to avoid thinning the batter.
Optional Ingredients
- 0.5 cups chopped walnuts or pecans Optional for added crunch.
- Powdered sugar for dusting Optional for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment for easy removal.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream softened unsalted butter until smooth. Add eggs one at a time, beating briefly after each to incorporate. Stir in alcohol-free vanilla extract.
Mixing
- Add the dry ingredients to the wet in two additions, mixing gently until just combined. Do not overmix.
- Fold in drained crushed pineapple and chopped nuts if using. The batter should be thick but spoonable.
Baking
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
Store covered at room temperature for up to 2 days. For a dairy-free version, swap butter for vegan margarine and use flax 'eggs'. Wrap slices tightly for freezing, lasting up to 2 months.