A light, moist pineapple cake that is simple to make and tastes like a small bit of joy.

introduction

Pineapple Heaven Cake is a soft, sweet cake with real pineapple in the batter. It bakes in one pan and needs few steps. The cake is tender and has a mild pineapple flavor. It is easy for beginners and makes a nice treat for family or guests.

why make this recipe

It uses simple pantry items.
It comes together fast and bakes in one dish.
The pineapple keeps the cake moist.
It works for weeknight dessert, potlucks, or a small party.

how to make Pineapple Heaven Cake

You beat butter and sugar until light. Add eggs one at a time. Stir in crushed pineapple and sour cream. Mix the dry flour mix into the wet mix until just combined. Pour into a prepared 9×13 pan and bake until a toothpick comes out clean. Let cool, then slice and serve.

Ingredients :

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup crushed pineapple, drained
1 cup sour cream
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt

Directions :

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the crushed pineapple and sour cream, mixing until combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before serving. Enjoy!

how to serve Pineapple Heaven Cake

Cut into squares and serve warm or at room temperature.
Add a dollop of whipped cream or a scoop of vanilla ice cream.
Top with toasted coconut or a few fresh pineapple pieces for a nicer look.

how to store Pineapple Heaven Cake

At room temperature: Cover the cooled cake with plastic wrap or a cake saver for up to 2 days.
In the fridge: Store in an airtight container for up to 5 days. Let it come to room temp before serving if you like it softer.
To freeze: Wrap slices tightly in plastic and foil, then freeze up to 2 months. Thaw in the fridge overnight.

tips to make Pineapple Heaven Cake

Drain the crushed pineapple well to avoid a too-wet batter.
Do not overmix after you add the flour. Mix until just combined.
Use room temperature eggs and butter for a smoother batter.
Check the cake at 30 minutes; ovens vary. A toothpick should come out clean.
Let the cake cool a bit before cutting so pieces hold shape.

variation (if any)

Make it a poke cake: poke holes in the warm cake and pour a simple pineapple glaze or sweetened condensed milk over it.
Add 1/2 cup chopped nuts or shredded coconut to the batter for texture.
Frost with cream cheese frosting for a richer dessert.

FAQs

Q: Can I use fresh pineapple instead of crushed pineapple?
A: Yes. Chop fresh pineapple fine and drain some juice. The cake may be slightly more textured but will still be good.

Q: Can I use Greek yogurt instead of sour cream?
A: Yes. Use plain Greek yogurt in the same amount for a similar texture and tang.

Q: Can I make this in two 8-inch pans instead of a 9×13?
A: Yes. Bake time will change. Check after 20-25 minutes and bake until a toothpick is clean.

Q: Do I need to sift the flour?
A: Sifting is optional. Whisking the dry ingredients works fine.

Q: Can I reduce sugar?
A: You can reduce a little sugar, but the cake will be less sweet and may be drier. Try reducing by 1/4 cup first.

Conclusion

For more ideas and similar pineapple cake recipes, see Almost Heaven Cake, try a bright version at Pineapple Sunshine Cake, or explore a creamy poke style at Pineapple Poke Cake.

Pineapple Heaven Cake