Go Back
–+ servings
Juicy Pineapple Heaven Cake topped with fresh pineapple slices and whipped cream

Juicy Pineapple Heaven Cake

A simple, reliably moist cake made with crushed pineapple and a light glaze, perfect for brunch or family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cups sour cream Plain yogurt can be used in a pinch.
  • 1 cup crushed pineapple, well-drained Use fresh crushed or canned; see tips.
Glaze
  • 0.5 cups icing sugar
  • 2 tbsp pineapple juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mix aside.
  3. In a large bowl, cream the softened butter and sugar until pale and fluffy, about 3 to 4 minutes with a hand mixer.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Fold in the sour cream gently until incorporated.
  6. Add the dry ingredients gradually. Mix just until combined; do not overmix.
  7. Fold in the well-drained crushed pineapple with a rubber spatula, being gentle to keep the batter airy.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Glazing and Cooling
  1. While the cake bakes, whisk the icing sugar and pineapple juice together until smooth to make the glaze.
  2. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  3. Once cool, pour the glaze over the cake and let it set before slicing.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 15g

Notes

Store the cake covered for up to 2 days at room temperature or in an airtight container for 4 to 5 days in the fridge. Cake can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!