Sweet Tropical Pineapple Cake (Print Version)
# Ingredients:
→ Main Cake Ingredients
01 -
1 cup crushed pineapple (make sure it's well-drained)
02 -
2 large eggs
03 -
1 tsp vanilla extract
04 -
½ cup sour cream
05 -
1 cup sugar (granulated)
06 -
½ tsp salt
07 -
1 tsp baking powder
08 -
1 ½ cups all-purpose flour
09 -
½ cup softened butter (unsalted)
→ Pineapple Glaze
10 -
2 tbsp pineapple juice
11 -
½ cup powdered sugar
# Instructions:
01 -
Turn your oven on to 350°F (175°C) and get a loaf pan ready by greasing and lightly flouring it.
02 -
Stir the salt, baking powder, and flour together in a medium-sized bowl, then leave it aside.
03 -
Take a big bowl and beat the butter with the sugar using an electric mixer for around 3-4 minutes until fluffy.
04 -
Get those eggs in there! Add one egg at a time, mixing after each one. Then stir in the vanilla.
05 -
Blend in the dry ingredients and sour cream alternately into the butter mix. Start with the dry stuff and end with it too. Gently mix until just combined.
06 -
Carefully fold the pineapple pieces into your batter, making sure they're evenly spread.
07 -
Pour the batter into the loaf pan you prepared, smoothing out the surface. Bake it for 50-60 minutes, or until a toothpick poked into the middle comes out clean.
08 -
Let the cake chill in the pan for about 10 minutes, then move it to a cooling rack. While it's cooling, mix the powdered sugar with the pineapple juice to make your glaze. Drizzle it over the cooled cake.
# Notes:
01 -
If you can’t have dairy, swap out sour cream for coconut cream.
02 -
A gluten-free flour mix works as a substitute for all-purpose flour.
03 -
The cake should turn out with a soft inside and a crust that’s golden-brown.