Description
A soft, moist pineapple cake made with sour cream, butter, and sweet crushed pineapple. This cake is light yet rich, with a tropical glaze that brings it all together.
Ingredients
Main Cake Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
1 cup crushed pineapple, drained
For the Pineapple Glaze
½ cup powdered sugar
2 tbsp pineapple juice
Instructions
Prepare the Cake Batter
Cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well, then stir in the vanilla extract and sour cream.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix and Fold
Gradually add the dry mixture to the wet ingredients until just combined. Gently fold in the drained crushed pineapple.
Bake
Pour batter into a greased 9-inch round cake pan. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean.
Make the Glaze
Combine powdered sugar and pineapple juice, whisking until smooth.
Glaze the Cake
Once the cake has cooled for 10 minutes, drizzle the glaze over the top and let set.
Notes
Sour cream keeps the cake incredibly moist and tender.
Do not overmix to ensure a light crumb.
You can substitute Greek yogurt for sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pineapple cake, pineapple glaze, moist pineapple cake