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Pineapple Heaven Cake

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A moist, buttery loaf cake packed with crushed pineapple and finished with a tangy pineapple glaze for a bright, tropical treat.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 cup crushed pineapple, well drained (reserve juice)
  • For the optional glaze
  • ½ cup powdered sugar
  • 2 tablespoons reserved pineapple juice

Instructions

  1. Preheat oven to 350 °F / 175 °C. Grease and flour a 9 × 5-inch loaf pan.
  2. In a medium bowl whisk together flour, baking powder and salt; set aside.
  3. In a large bowl cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
  4. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients; mix just until combined.
  5. Fold in the drained crushed pineapple.
  6. Pour batter into prepared pan and bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cake in pan 10 minutes, then turn out onto a wire rack to cool completely.
  8. Whisk powdered sugar with 2 tablespoons pineapple juice until smooth and drizzle over cooled cake.

Notes

  • Ensure pineapple is well drained to avoid a soggy crumb.
  • Substitute Greek yogurt for sour cream for extra tang.
  • Add ½ cup toasted coconut or chopped macadamias for crunch.
  • Cupcake option: divide into 12 lined wells and bake 18–20 minutes.
  • Cake keeps, covered and refrigerated, up to 4 days; freeze slices up to 3 months.

Nutrition

Find it online: https://cookedbysarah.com/pineapple-heaven-cake/