The Homemade Pineapple Cake is a tropical delight that melds the sweet and tangy essence of pineapple with the rich, moist texture of a well-baked cake. This scrumptious dessert begins its journey with an inviting preheat at 350°F (175°C), ensuring your kitchen is filled with a warm aroma. The scent of the oven melds with the fragrant fusion of butter and sugar, creamed together until they achieve a light and fluffy consistency.
The preparation involves a harmonious blend of all-purpose flour, baking powder, baking soda, and a hint of salt, creating a perfect dry mix foundation. As you introduce the eggs, one at a time, their yolks add a beautiful richness that complements the creamy, smooth butter mixture enhanced with vanilla extract.
A distinctive characteristic of this cake is the integration of pineapple juice, which is carefully alternated with the dry ingredients, ensuring each layer contributes to the moist and tender texture. The inclusion of crushed pineapple and sour cream brings a luscious, tangy bite to the batter, dotted with bits of fruit that promise an explosion of flavor in every slice.
After pouring the enticing batter into a greased and floured 9-inch round cake pan, a brief bake of 30-35 minutes transforms it into a golden-brown masterpiece. The cake’s final transformation occurs outside the oven, where it cools, waiting to be lavishly enjoyed.
Interesting to note is that pineapple, packed with vitamin C and manganese, not only serves a refreshing taste but also adds nutritional value to the cake. This Homemade Pineapple Cake stands as a testament to a perfect blend of tropical flavors and classic baking techniques, making it a memorable treat for any occasion.
Ingredients
2 cups all-purpose flour
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup crushed pineapple, drained
1/2 cup pineapple juice
1/2 cup sour cream
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
3. In a large bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
4. Beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5. Mix in 1 teaspoon of vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the 1/2 cup of pineapple juice. Begin and end with the dry ingredients. Mix until just combined.
7. Fold in 1 cup of drained crushed pineapple and 1/2 cup of sour cream until evenly distributed.
8. Pour the batter into the prepared cake pan and spread it evenly.
9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.