Juicy Pineapple Heaven Cake (Print Version)
# Ingredients:
→ Cake Mixture
01 -
1 cup crushed pineapple, drained thoroughly
02 -
2 large eggs
03 -
1/2 tsp salt
04 -
1/2 cup sour cream
05 -
1 cup granulated sugar
06 -
1/2 cup softened unsalted butter
07 -
1 1/2 cups plain flour
08 -
1 tsp vanilla extract
09 -
1 tsp baking powder
→ Pineapple Drizzle
10 -
2 tbsp pineapple juice
11 -
1/2 cup powdered sugar
# Instructions:
01 -
Set your oven to 350°F (175°C) and prep a loaf pan by greasing it and dusting it with flour.
02 -
Combine the flour, baking powder, and salt in a medium bowl. Give it a good whisk.
03 -
In a bigger bowl, mix the butter with the sugar using an electric mixer until it looks fluffy and creamy.
04 -
Mix in the eggs, one by one, then pour in the vanilla and mix again.
05 -
Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry. Stir just until mixed.
06 -
Gently add the crushed pineapple to the mix by folding it in.
07 -
Move the batter to the loaf pan and smooth the surface. Let it bake for 50-60 minutes, or until a toothpick in the center comes out clean.
08 -
Let the loaf cool in the pan for 10 minutes before transferring it to a rack to cool completely. Stir together powdered sugar with pineapple juice and drizzle over the loaf.
# Notes:
01 -
Drain your crushed pineapple really well so the cake doesn’t turn soggy.
02 -
A little pineapple extract (1/4 tsp) in the mix can give it more punch.
03 -
Pop the loaf in an airtight box to keep it fresh for up to 3 days at room temperature.
04 -
Want a tropical vibe? Stir in 1/2 cup of toasted coconut to the batter.