Heavenly Pineapple Cake: A Tropical Delight for Any Occasion 
Looking for a cake that’s moist, flavorful, and packed with tropical vibes? This Heavenly Pineapple Cake is the perfect dessert! With a soft crumb, bursts of pineapple, and a creamy drizzle glaze, it’s a showstopper treat for any gathering or a simple afternoon indulgence.
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup pineapple chunks, for topping
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple gently.
2. Bake the Cake:
- Pour the batter into the prepared loaf pan and spread evenly. Top with pineapple chunks.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
3. Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy.
- Drizzle the glaze over the cooled cake before serving.
Tips for Perfect Pineapple Cake
- Drain the pineapple well: Excess juice can make the batter too wet and affect the texture of the cake.
- Room temperature ingredients: Ensure the butter, eggs, and sour cream are at room temperature for a smooth batter.
- Don’t overmix: Mix the batter until just combined to keep the cake light and fluffy.
Frequently Asked Questions
1. Can I use fresh pineapple instead of canned? Yes, fresh pineapple works beautifully! Chop it finely and use in place of the crushed and chunked pineapple.
2. How do I store this cake? Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring it to room temperature before serving.
3. Can I freeze this cake? Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.
Common Mistakes and Solutions
1. Cake sinking in the middle: Ensure the oven is fully preheated and avoid opening the door during baking.
2. Dry cake: Measure ingredients carefully and don’t overbake. Use the toothpick test to check doneness.
3. Glaze too runny: Add more powdered sugar a tablespoon at a time until it reaches the desired consistency.
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