Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C).
Grease and flour a standard loaf pan to ensure the cake releases easily after baking.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt.
Set aside this mixture it’ll be incorporated into the wet ingredients later.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy. This step usually takes 3-4 minutes.
Proper creaming is essential for creating a tender and airy cake.
Step 4: Incorporate the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract for a subtle, sweet aroma.
Step 5: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture in three additions, alternating with sour cream.
Begin and end with the dry mixture.
For example: Add 1/3 of the flour mixture, then 1/2 of the sour cream, then another 1/3 of the flour, the remaining sour cream, and finally the last portion of flour.
Mix gently until just combined. Overmixing can lead to a dense cake.
Step 6: Fold in the Pineapple
Carefully fold in the drained crushed pineapple.
Be gentle to avoid deflating the batter, ensuring the cake remains light and fluffy.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Place the pan in the preheated oven and bake for 50-60 minutes.
The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 8: Make the Pineapple Glaze
While the cake cools, whisk together the powdered sugar and pineapple juice in a small bowl.
Adjust the glaze consistency by adding more powdered sugar (for a thicker glaze) or more juice (for a thinner drizzle).
Once the cake is completely cool, drizzle the glaze over the top.
Pro Tips for the Perfect Pineapple Heaven Cake
Proper Butter Softening: Ensure your butter is softened but not melted. Leave it out at room temperature for about an hour before starting.
Drain the Pineapple Well: Excess liquid from the pineapple can make the cake too moist and heavy. Press gently with a paper towel if needed.
Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife to avoid using too much, which can result in a dense cake.
Don’t Skip the Cooling Step: Allowing the cake to cool completely ensures the glaze doesn’t melt or run off.
Serving Suggestions
With Coffee or Tea: The light and moist texture pairs beautifully with your favorite hot beverage.
As a Brunch Centerpiece: Serve alongside fresh fruit and other baked goodies.
A La Mode: Top a slice with a scoop of vanilla ice cream for an extra indulgent dessert.
How to Store Pineapple Heaven Cake
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerat
This moist and flavorful cake is packed with pineapple flavor. The perfect combination of flavors and textures will leave you craving more. Enjoy this special occasion treat for a satisfying dessert.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
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, drained
1/2 cup powdered sugar
2 tbsp pineapple juice
Directions
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the flour mixture to the butter mixture in three additions, alternating with sour cream. Begin and end with the flour mixture. Mix until just combined.
Fold in crushed pineapple gently to avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and pineapple juice to make the glaze. Drizzle over the cooled cake.
