Juicy Pineapple Heaven Cake
A delightful dessert that embodies tropical sweetness with a fluffy texture and a luscious glaze, perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour Forms the backbone of the cake
- 1 teaspoon baking powder Leavening agent for rise
- 1 teaspoon salt Balances sweetness
- 0.5 cups unsalted butter, softened Gives a buttery richness
- 1 cups granulated sugar Sweetens the cake
- 2 large eggs Provides moisture and binds ingredients
- 1 teaspoon vanilla extract Adds aroma
- 0.5 cups sour cream Ensures a tender crumb
- 1 cups crushed pineapple, drained Brings tropical flavor
Glaze
- 0.5 cups powdered sugar To sweeten the glaze
- 2 tablespoons pineapple juice For glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
Mixing Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
Mixing Wet Ingredients
- In a larger bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and fold in the sour cream.
Combining Mixtures
- Gradually add the dry mixture to the wet batter, stirring gently.
- Fold in the drained crushed pineapple.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
Making the Glaze
- Mix powdered sugar and pineapple juice until smooth.
Finishing Touch
- Allow cake to cool completely before drizzling with the glaze.
Notes
For added texture, consider folding in some chopped nuts. The cake can also be frozen for up to two months.