Description
A delightful treat combining the sweetness of crushed pineapple with a soft, fluffy texture, perfect for any occasion.
Ingredients
Scale
- 2 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup unsalted butter, softened
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp pineapple juice
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream, mixing until just combined.
- Gently fold in the crushed pineapple into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and pineapple juice until smooth. Drizzle the glaze over the cooled cake.
Notes
For a more vibrant flavor, consider using fresh pineapple instead of canned. Store in an airtight container for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Pineapple Cake, Dessert, Tropical Cake, Vanilla Ice Cream