Pineapple Heaven Cake (Print Version)
# Ingredients:
→ Cake Base Components
01 -
1 cup pineapple chunks, drained and smashed
02 -
½ tsp salt
03 -
2 large eggs
04 -
½ cup sour cream
05 -
1 ½ cups all-purpose flour
06 -
1 tsp vanilla extract
07 -
1 cup white sugar
08 -
½ cup soft unsalted butter
09 -
1 tsp baking powder
→ Topping Glaze
10 -
2 tbsp juice from a pineapple can
11 -
½ cup confectioners' sugar
# Instructions:
01 -
Turn your oven on at 350°F (175°C) and grease a loaf pan, sprinkling a little flour inside to prevent sticking.
02 -
Mix together your flour, baking powder, and salt in a medium-sized bowl, then keep it nearby.
03 -
In a big bowl, beat butter and sugar using an electric mixer until the result turns fluffy and light, roughly 3 minutes.
04 -
Crack in one egg at a time, beating after each addition, then stir in vanilla extract.
05 -
Pour a bit of the dry mix into the butter mixture, then some sour cream, alternating between the two and finishing with the dry mix. Stir gently, blending just enough.
06 -
Carefully fold in the mashed pineapples, ensuring an even spread of fruit throughout the batter.
07 -
Scoop your batter into the loaf pan and smooth out the surface. Bake 50-60 minutes, checking with a toothpick to confirm it’s fully baked.
08 -
Once the cake cools in the loaf pan for 10 minutes, transfer it to a cooling rack. Whisk pineapple juice with powdered sugar and drizzle this over the cooled cake for a sweet finish.
# Notes:
01 -
Swap out sour cream with coconut cream for non-dairy alternative.
02 -
A gluten-free blend can replace all-purpose flour in equal amounts.
03 -
Cake results in a golden crust with a tender inside.