Why You’ll Love This Recipe

• Easy to Make – Simple ingredients and easy steps make this a beginner-friendly recipe.
• Moist and Tender – The combination of sour cream and pineapple keeps the cake soft and fluffy.
• Refreshing Pineapple Flavor – Every bite is packed with tropical sweetness.
• Perfect for Any Occasion – Whether for a party, holiday, or casual dessert, this cake is always a hit.
• Deliciously Glazed – The pineapple glaze seeps into the cake, enhancing its flavor and texture.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:
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 Pineapple Glaze:
½ cup powdered sugar
2 tablespoons pineapple juice

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour an 8x8-inch square baking pan and set aside.
2. Prepare the dry ingredients – In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream the butter and sugar – In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs and vanilla – Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine wet and dry ingredients – Gradually mix the dry ingredients into the butter mixture, alternating with the sour cream. Stir until just combined; avoid overmixing.
6. Fold in the pineapple – Gently fold in the drained crushed pineapple, making sure it's evenly distributed.
7. Bake the cake – Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Prepare the glaze – While the cake bakes, whisk together the powdered sugar and pineapple juice in a small bowl until smooth.
9. Glaze the cake – Once baked, remove the cake from the oven and let it cool slightly. While warm, poke small holes on top with a fork or toothpick. Drizzle the glaze over the cake, allowing it to soak in.
10. Cool and serve – Let the cake cool completely before slicing. Enjoy!

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 9 servings
Calories: 290 kcal per serving

Variations

• Extra Pineapple Flavor – Add ½ teaspoon of pineapple extract to the batter for a stronger tropical taste.
• Nutty Twist – Sprinkle chopped pecans or coconut flakes on top for added texture.
• Coconut Glaze – Substitute coconut milk for pineapple juice in the glaze for a coconut-pineapple fusion.
• Layered Cake – Double the recipe and create a two-layer cake with a pineapple cream filling.
• Lighter Version – Swap sour cream with Greek yogurt for a slightly healthier option.

Storage/Reheating

• Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: If you prefer a warm slice, microwave for 10-15 seconds.

FAQs

How do I keep my cake from getting too soggy?

Make sure to drain the crushed pineapple thoroughly before adding it to the batter.

Can I use fresh pineapple instead of canned?

Yes! Just finely chop fresh pineapple and drain any excess juice before adding it to the batter.

What can I use instead of sour cream?

You can substitute with Greek yogurt, buttermilk, or even unsweetened applesauce for a similar texture.

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and store it in an airtight container. Add the glaze before serving for the best flavor.

Can I make this in a different pan?

Yes, you can use a 9-inch round pan or a loaf pan, but the baking time may need to be adjusted.

Why did my cake turn out dense?

Overmixing the batter can cause a dense cake. Mix until just combined to keep it light and fluffy.

Can I add coconut to the cake?

Absolutely! Mix in ½ cup of shredded coconut for an extra tropical flavor.

How do I make a dairy-free version?

Use dairy-free butter and replace the sour cream with a plant-based yogurt or coconut cream.

What’s the best way to serve this cake?

It pairs beautifully with whipped cream, vanilla ice cream, or a sprinkle of toasted coconut.

Can I double the recipe?

Yes! Double the ingredients and bake in a 9x13-inch pan. Increase the baking time to 40-45 minutes.

Conclusion

Juicy Pineapple Heaven Cake is a must-try for any dessert lover. With its soft, moist texture and tropical pineapple glaze, it’s a treat that’s easy to make and impossible to resist. Whether you enjoy it fresh out of the oven or chilled from the fridge, this cake is sure to brighten your day with its fruity, refreshing flavors. Try it today and bring a taste of the tropics to your table!

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Juicy Pineapple Heaven Cake

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Juicy Pineapple Heaven Cake is a moist and fluffy tropical dessert infused with crushed pineapple and topped with a sweet pineapple glaze. This easy-to-make cake is bursting with fruity flavors, making it perfect for summer gatherings, holidays, or a casual sweet treat at home. The combination of sour cream and pineapple keeps it irresistibly soft, while the glaze enhances its flavor. Whether served warm or chilled, this pineapple cake is a guaranteed crowd-pleaser!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 servings
• Category: Dessert
• Method: Baking
• Cuisine: American, Tropical
• Diet: Vegetarian

Ingredients

For the Cake:

• 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 Pineapple Glaze:

• ½ cup powdered sugar
• 2 tablespoons pineapple juice

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Instructions

• Preheat & Prep: Preheat the oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan.
• Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
• Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
• Add Eggs & Vanilla: Mix in eggs one at a time, then stir in vanilla extract.
• Combine Wet & Dry Ingredients: Gradually add dry ingredients to the butter mixture, alternating with sour cream. Mix until just combined.
• Fold in Pineapple: Gently fold in the drained crushed pineapple.
• Bake: Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Prepare Glaze: While the cake bakes, whisk together powdered sugar and pineapple juice.
• Glaze the Cake: Once the cake is out of the oven, poke small holes on top and drizzle the glaze over while still warm.
• Cool & Serve: Let the cake cool completely before slicing and serving.

Notes

• Drain the crushed pineapple well to avoid excess moisture.
• Do not overmix the batter to keep the cake light and fluffy.
• Store at room temperature for up to 2 days or refrigerate for up to 5 days.