If you’re dreaming of a tropical escape, this Juicy Pineapple Heaven Cake is your ticket to paradise. Bursting with crushed pineapple and topped with a sweet pineapple glaze, this cake is incredibly moist, fluffy, and packed with flavor. Perfect for any occasion, it’s a refreshing treat that will transport you to sun-soaked beaches with every bite.
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup crushed pineapple, drained
For the Glaze
½ cup powdered sugar
2 tablespoons pineapple juice
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract for added flavor.
Alternate Dry Ingredients and Sour Cream:
Gradually add the dry ingredients in three parts, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
Fold in Crushed Pineapple:
Gently fold in the drained crushed pineapple, ensuring it’s evenly distributed throughout the batter.
Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Glaze:
Whisk together powdered sugar and pineapple juice until smooth. Drizzle the glaze over the cooled cake.
Serving Tips:
Serving Temperature: Serve the cake at room temperature for the best flavor and texture. If you prefer it chilled, refrigerate it for about 30 minutes before serving.
Garnish Ideas: Consider garnishing each slice with fresh pineapple slices, a sprinkle of toasted coconut, or a dollop of whipped cream for added flair.
Pairing Suggestions: This cake pairs wonderfully with a cup of coffee, tea, or a tropical fruit punch. For an extra special touch, serve it alongside a scoop of vanilla ice cream.
Slice Size: Cut the cake into generous slices, as its moist texture makes it feel lighter than it appears. Each slice can easily serve as a delightful treat.
Storage Tips:
At Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This will keep it moist and fresh.
Refrigeration: If you want to extend its shelf life, you can refrigerate the cake for up to a week. Be sure to cover it tightly to prevent it from drying out.
Freezing: For longer storage, you can freeze the cake (without the glaze) for up to 3 months. Wrap it tightly in plastic wrap, then place it in an airtight freezer bag or container. To serve, thaw the cake in the refrigerator overnight before glazing and enjoying.
Glaze Addition: If freezing the cake, add the glaze only after thawing to maintain its appearance and texture.
Reheating: If you prefer your cake slightly warm, you can microwave a slice for about 10-15 seconds before serving. Just be careful not to overheat it, as this can dry out the cake.
Related Recipes:
FAQs:
Can I use fresh pineapple instead of canned crushed pineapple?
Yes, you can absolutely use fresh pineapple! Just make sure to finely chop or crush the fresh pineapple and drain any excess juice to avoid making the batter too wet. Fresh pineapple will add an even more vibrant flavor to the cake.
How can I make this cake gluten-free?
To make a gluten-free version of the Juicy Pineapple Heaven Cake, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure to check that the other ingredients, such as baking powder and sugar, are also gluten-free.
Can I add other fruits or flavors to this recipe?
Yes! You can experiment with adding other fruits, such as shredded coconut, chopped pecans, or even diced mango for an extra tropical twist. If you’d like to enhance the flavor, consider adding a teaspoon of almond extract in addition to the vanilla.
How do I store leftover cake?
Store leftover Juicy Pineapple Heaven Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw in the refrigerator before serving, and add the glaze after thawing for the best texture.
Conclusion:
Whether you’re hosting a summer gathering or just want to add a little sunshine to your day, this Juicy Pineapple Heaven Cake is sure to please. It’s light, moist, and filled with tropical goodness, making it the perfect dessert for any occasion. Try it today and transport yourself to a slice of paradise!
📖 Recipe:
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Juicy Pineapple Heaven Cake
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in a slice of paradise with this Juicy Pineapple Heaven Cake! Bursting with tropical flavors from crushed pineapple and topped with a sweet glaze, this cake is moist, fluffy, and perfect for any occasion. Enjoy a delicious taste of summer in every bite, making it an ideal dessert for gatherings or a special treat at home.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup crushed pineapple, drained
For the Glaze:
½ cup powdered sugar
2 tablespoons pineapple juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour a loaf pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add Dry Ingredients Alternating with Sour Cream: Gradually mix in the flour mixture, alternating with the sour cream, starting and ending with the flour.
- Fold in Pineapple: Gently fold in the crushed pineapple until evenly distributed.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and pineapple juice. Drizzle the glaze over the cooled cake.
Notes
Ensure the crushed pineapple is well-drained to prevent the batter from becoming too wet.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 280 kcal per serving
