Description
This Juicy Pineapple Heaven Cake is light, moist, and packed with tropical flavor. Made with sour cream and crushed pineapple, it’s topped with a simple pineapple glaze for the perfect summer dessert.
Ingredients
→ Cake Base
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
→ Moisture & Flavor
1/2 cup sour cream
1 cup crushed pineapple, well drained
→ Glaze
1/2 cup powdered sugar
2 tablespoons pineapple juice
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar in a large bowl until light and fluffy.
4. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the well-drained crushed pineapple.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 35–40 minutes or until a toothpick inserted comes out clean.
9. Let the cake cool for 10 minutes before transferring to a rack.
10. Whisk together powdered sugar and pineapple juice to make the glaze.
11. Drizzle glaze over the warm cake. Let set before serving.
Notes
You can use Greek yogurt instead of sour cream for a lighter version.
For extra texture, sprinkle toasted coconut over the glaze.
Cake can be frozen without glaze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 298
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg