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Juicy Pineapple Heaven Cake Recipe

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4.1 from 11 reviews

This Juicy Pineapple Heaven Cake is a moist and flavorful loaf cake bursting with the tropical sweetness of crushed pineapple. Perfectly balanced with a tender crumb from sour cream and a light vanilla undertone, it's finished with a simple pineapple juice glaze that adds an extra touch of juicy goodness. A delightful treat for any occasion, this cake brings a tropical twist to a classic buttery loaf.

Ingredients

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

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan thoroughly to ensure the cake does not stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together in a large bowl until the mixture is light, fluffy, and pale in color, which usually takes about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract to infuse aromatic flavor.
  5. Combine Ingredients: Alternately add the dry flour mixture and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
  6. Incorporate Pineapple: Fold the well-drained crushed pineapple into the batter carefully, ensuring an even distribution without deflating the batter.
  7. Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center emerges clean.
  8. Cool and Glaze: Allow the cake to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely. To prepare the glaze, whisk powdered sugar and pineapple juice together until smooth, then drizzle it generously over the cooled cake for a sweet, glossy finish.

Notes

  • Ensure the crushed pineapple is well-drained to prevent the cake from becoming too wet.
  • Do not overmix once the flour is added to keep the cake tender.
  • You can substitute sour cream with Greek yogurt for a slightly tangier taste.
  • This cake is best served at room temperature and can be stored in an airtight container for up to 3 days.
  • For an extra tropical twist, consider adding toasted coconut flakes on top of the glaze.

Find it online: https://dishcooks.com/juicy-pineapple-heaven-cake-recipe/