Description
This Juicy Pineapple Heaven Cake is a moist and flavorful loaf cake bursting with tropical pineapple goodness. Made with a tender crumb from sour cream and enriched with a light pineapple glaze, it’s a perfect treat for any occasion or a delightful afternoon snack.
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, well drained
Glaze
- 1/2 cup powdered sugar
- 2 tbsp pineapple juice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream 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 about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate fully, then add the vanilla extract and mix until smooth.
- Combine Ingredients: Gradually add the dry ingredients alternately with the sour cream into the butter mixture, starting and ending with the flour mixture. Mix just until everything is combined, being careful not to overmix.
- Incorporate Pineapple: Gently fold in the well-drained crushed pineapple to ensure even distribution throughout the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Meanwhile, whisk together powdered sugar and pineapple juice to create the glaze. Drizzle the glaze over the cooled cake before serving.
Notes
- Make sure to drain the crushed pineapple well to prevent excess moisture in the cake batter.
- Do not overmix the batter after adding the dry ingredients to keep the cake tender.
- You can substitute sour cream with Greek yogurt if desired for a slight tangy flavor and added moisture.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a cup of tea or coffee for a delightful snack.
