Pin it
This classic Pineapple Cake captures the essence of the tropics in every bite. The tender, moist crumb is studded with sweet chunks of pineapple, creating a perfect balance of flavors. An ideal dessert for bringing a touch of sunshine to any table.
This treasured recipe emerged from countless summer baking sessions. The way the pineapple caramelizes during baking creates an aroma that makes everyone gravitate to the kitchen. It's become the most requested dessert at family gatherings.
Key Ingredients
- All-Purpose Flour: Measured carefully for best texture
- Unsalted Butter: Softened to room temperature
- Large Eggs: At room temperature for better mixing
- Fresh Pineapple: Crushed and drained
- Sour Cream: Full-fat for richness
- Vanilla Extract: Pure, not imitation
- Powdered Sugar: For the glaze
- Baking Powder: For proper lift
Baking Instructions
- 1. Prep Work:
- Heat oven to 350°F. Prepare a 9x13 pan with grease and flour or parchment. Have ingredients at room temperature. Crush and drain fresh pineapple, saving juice for glaze.
- 2. Mix Dry Ingredients:
- Combine flour, baking powder and salt in a bowl. Whisk well to distribute leavening evenly. Sift if needed to remove lumps.
- 3. Create Base:
- Beat butter and sugar until light and airy, about 4-5 minutes. Scrape bowl often. This creates the foundation for a tender cake.
- 4. Add Wet Ingredients:
- Beat in eggs one at a time. Mix in vanilla and sour cream just until blended. Fold in crushed pineapple gently.
- 5. Combine and Bake:
- Add dry ingredients in three parts, mixing gently until just combined. Spread in pan and tap to remove air bubbles.
Pin it
Recipe Notes
- Origins:
- This recipe was inspired by island flavors, perfected through careful testing to capture authentic pineapple taste in cake form.
- Texture Tips:
- The key is properly prepared pineapple - crushed by hand for ideal texture and thoroughly drained to prevent sogginess.
- Seasonal Options:
- Fresh pineapple works best, but well-drained canned pineapple can substitute when needed. Each version has its merits.
- Family Recipe:
- This has become our signature celebration cake. The whole family participates in preparation, making it extra special.
- Storage:
- Flavors develop beautifully overnight. Keeps well at room temperature for 3 days. Freeze unfrosted pieces for longer storage.
Pin it
Important Notes
- Use room temperature ingredients for best results
- Mix gently after adding flour
- Drain pineapple thoroughly
- Cool completely before glazing
- Adjust glaze to proper thickness
Years of baking experience have taught me the importance of moisture balance in fruit cakes. This recipe achieves the perfect harmony - showcasing pineapple's natural sweetness while maintaining ideal texture.
Pro Tips
- Drain pineapple using fine mesh strainer
- Check doneness early
- Glaze while slightly warm
- Keep extra juice for glaze adjustments
- Use bread slice for storage
Pin it
This Pineapple Cake demonstrates how quality ingredients handled properly create exceptional results. Careful attention to each component yields a cake that's become famous among family and friends for its perfect tropical flavor.
Frequently Asked Questions
- → Why should I drain the pineapple first?
- It’s to keep the cake from turning soggy, but save the juice to make the glaze delicious!
- → Is fresh pineapple okay to use?
- Canned pineapple works better since it’s got a standard texture and moisture level.
- → What’s the best way to store this cake?
- Keep it in a sealed container at room temperature for three days, or refrigerate it for up to a week.
- → Can this cake be frozen?
- Absolutely. Wrap it tightly without the glaze, freeze up to three months, then glaze it after thawing.
- → Why mix the wet and dry ingredients in turns?
- This stops the batter from overmixing and keeps the cake soft and tender.