This cake is a tropical dream—soft, moist, and bursting with sweet pineapple flavor. The light glaze adds the perfect finishing touch for a refreshing and irresistible dessert.
Ingredients
– 1 ½ cups (190 g) all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup (113 g) unsalted butter, softened
– 1 cup (200 g) granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup (120 g) sour cream
– 1 cup (240 g) crushed pineapple, well drained
For the Glaze
– ½ cup (60 g) powdered sugar
– 2 tablespoons (30 ml) pineapple juice
Directions
1. Preheat the oven to 350°F (175°C) and grease and flour a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the crushed pineapple, ensuring it is evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Whisk together the powdered sugar and pineapple juice to create a glaze, then drizzle over the cooled cake.
Time & Servings
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Servings: 8–10