Juicy Pineapple Heaven Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1/2 tsp salt
02 -
2 large eggs
03 -
1 cup crushed pineapple, drained well
04 -
1 1/2 cups all-purpose flour
05 -
1 cup white sugar
06 -
1/2 cup sour cream
07 -
1 tsp vanilla extract
08 -
1 tsp baking powder
09 -
1/2 cup softened unsalted butter
→ Glaze Ingredients
10 -
2 tbsp pineapple juice
11 -
1/2 cup powdered sugar
# Instructions:
01 -
Set your oven to 350°F to preheat. Rub some butter all over a loaf pan, then sprinkle a bit of flour on it so your cake doesn't stick.
02 -
Get a mixing bowl and stir together the flour, salt, and baking powder. Keep whisking until it's evenly blended.
03 -
In a big mixing bowl, beat together the sugar and butter until it turns fluffy and has a pale color. It's best to use an electric mixer for about 3 minutes here—it really helps the cake texture.
04 -
Toss in the eggs one at a time, beating each time until they mix in. Add the vanilla and give it another quick mix.
05 -
Gently stir one-third of the dry mix into the butter combo, then follow with half the sour cream. Keep alternating—dry mix, sour cream—until you finish with the last bit of flour. Mix only until combined, or your cake might turn dense!
06 -
Using a spatula, carefully mix in the crushed pineapple. Don't skip draining it, or the cake might end up too moist.
07 -
Pour your batter into the loaf pan, making the top nice and smooth. Bake for around 50-60 minutes. You'll know it's ready when you stick a toothpick in the center and it comes out clean or with just a crumb or two.
08 -
Let the cake cool in its pan for 10 minutes before flipping it onto a cooling rack. Mix the powdered sugar and pineapple juice to make your glaze. Once the cake's completely cool, pour the glaze over the top so it drips down the edges.
# Notes:
01 -
If you're short on time, go for canned pineapple. Just make sure to drain out all the juice—extra liquid ruins the cake texture.
02 -
This cake actually tastes even tastier the next day after the flavors settle.
03 -
Store it in an airtight container at room temperature for 3 days, or keep it in the fridge for up to a week.