Creating the perfect pineapple cake brings together sweetness, moisture, and a bright tropical twist that instantly lifts the spirits. This cake is a delightful blend of fresh pineapple, rich sour cream, and a hint of lime that makes it utterly irresistible. Imagine slicing into a beautiful cake, the bright yellow inside revealing juicy pineapple bits and topped with a shimmering layer of golden fruit. This dish isn’t just a dessert; it’s a celebration on a plate! As we stroll through the steps of making this Pineapple Cake, prepare to be enchanted by its luscious flavor and inviting aroma. It’s easy to whip up and perfect for any occasion, whether you’re entertaining friends or treating yourself to something special at home. Let’s get started on this delicious journey to baked goodness!
Why This Recipe Works
Creating the perfect pineapple cake is about balancing flavors and textures. The combination of fresh pineapple and sour cream ensures a moist, flavorful cake, while the vanilla and lime zest add a subtle depth that elevates its sweetness. These ingredients work together seamlessly, making each slice a surprising burst of tropical delight.
Why You’ll Love This Pineapple Cake
The tropical notes of pineapple give this cake a refreshing twist, making it ideal for warm-weather gatherings. Its ease of preparation means you can whip it up quickly, and the joyful burst of flavors will make it a memorable centerpiece for any occasion. Plus, everyone loves a cake that brings smiles and sweet memories!
Ingredients
- 15 oz (425 grams) Fresh pineapple, peeled and cored (about half a pineapple, or substitute with 20 oz canned pineapple in juice)
- 2 large Eggs, at room temperature
- 1 ¼ cup (125 grams) Sugar
- ½ cup (120 ml) Vegetable oil
- 1 cup (240 grams) Sour cream or Greek yogurt, at room temperature
- 1 teaspoon Vanilla extract
- 1 Lime, juice and zest (or lemon)
- 2 ¼ cup (260 grams) All-purpose flour
- 2 teaspoon Baking powder
- ⅛ teaspoon Fine salt
Preparing Your Pineapple
Core and Dice Pineapple
Start by peeling and coring half a fresh pineapple. Cut it into pieces, dicing one half and slicing the other half for topping. If you’re using canned pineapple, drain a 20 oz can of pineapple juice and set it aside to use later, while keeping in mind that you might have some juice left over.
Preheat and Prepare the Pan
Preheat your oven to 355°F (180°C). Position a rack in the middle. Line the bottom of a 9-inch springform cake pan with parchment paper, then grease the sides and base with butter and flour, shaking out any excess. This keeps the cake from sticking and ensures a smooth release.
Making the Cake Batter
Beat the Eggs and Sugar
In a stand mixer or using an electric beater, beat together the eggs and sugar for about 3-4 minutes until pale and fluffy. This step is crucial for creating a light texture.
Add Wet Ingredients
Next, reduce the mixer speed and gradually add the vegetable oil, sour cream, vanilla extract, and lime juice and zest (or lemon juice, if preferred). Mix until the batter is smooth and well combined.
Combine Dry Ingredients
Now, it’s time to gently fold in the flour, baking powder, and fine salt using a spatula. Be sure to scrape down the sides of the bowl until everything is just combined—avoiding overmixing is key to a light and fluffy cake.
Assembling the Cake
Layer the Pineapple in the Pan
Carefully transfer half of the batter into the prepared cake pan and level it off. Sprinkle the diced pineapple across the now flat layer of batter, then gently pour the remaining batter on top, arranging the sliced pineapple decoratively to create a beautiful finish.
Baking the Pineapple Cake
Bake to Perfection
Bake for 40 minutes and check for doneness by inserting a toothpick into the center; it should come out clean. If it doesn’t, continue baking for an additional 5 minutes. Each oven can vary, so keep an eye on it!
Cool and Serve
Once baked, transfer the cake to a cooling rack for 10 minutes. Carefully remove it from the pan, then place it on a serving plate. For a beautiful finish, dust the top with powdered sugar or brush warm honey or apricot jam over it for a sweet glaze.
Serving Suggestions
Enjoy this cake fresh as a delightful dessert. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of yogurt on the side. The cool creaminess perfectly complements the tropical flavors of the pineapple.
Tips for Success
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing.
- Batter Consistency: Be careful not to overmix the batter; overmixing can lead to a dense cake, which is what we want to avoid.
Variations
- You can substitute tropical fruits like mango or kiwi for a unique twist, adding even more vibrant flavors.
- For a more exotic touch, consider adding shredded coconut, which complements the pineapple beautifully.
Storage Tips
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week to maintain its freshness.
Pairing Ideas
This delightful pineapple cake pairs perfectly with a light, fruity white wine or a refreshing iced tea. These beverages complement its tropical vibe wonderfully, making them ideal choices for summer gatherings.
FAQs
How can I make this cake gluten-free?
You can use a gluten-free flour substitute designed for baking, ensuring the ratios match your chosen gluten-free mix.
Can I use canned pineapple instead of fresh?
Yes, you absolutely can! Just make sure to drain it well to avoid adding excess moisture to the cake.
What if I want to make this cake in advance?
You can bake and cool the cake a day before, then store it in the fridge. Frost it right before serving to keep it fresh.
Can I freeze the pineapple cake?
Absolutely! Wrap it tightly in plastic wrap and foil to freeze for up to 2 months, so you can enjoy it later.
What can I do if my cake is too dense?
Make sure all your ingredients are at room temperature and avoid overmixing the batter. This helps maintain a fluffy texture.
This easy-to-make pineapple cake is not just a treat for your taste buds; it’s also an eye-catching dessert perfect for any occasion. Bursting with tropical flavors and a light, moist texture, it’s sure to find a place on your spring and summer dessert tables. Enjoy the fun of making this delightful cake, and don’t hesitate to try out variations that suit your taste!
Print
Pineapple Cake
This Pineapple Cake brings together fresh pineapple, rich sour cream, and a hint of lime for a refreshing and easy-to-make dessert. It’s perfect for any celebration!
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
- 15 oz (425 grams) Fresh pineapple, peeled and cored (about half a pineapple, or substitute with 20 oz canned pineapple in juice)
- 2 large Eggs, at room temperature
- 1 ¼ cup (125 grams) Sugar
- ½ cup (120 ml) Vegetable oil
- 1 cup (240 grams) Sour cream or Greek yogurt, at room temperature
- 1 teaspoon Vanilla extract
- 1 Lime, juice and zest (or lemon)
- 2 ¼ cup (260 grams) All-purpose flour
- 2 teaspoon Baking powder
- ⅛ teaspoon Fine salt
Instructions
- Prepare pineapple by peeling and coring, then dice.
- Preheat oven to 355°F (180°C) and prepare a springform pan.
- Beat eggs and sugar until pale and fluffy.
- Add vegetable oil, sour cream, vanilla, and lime juice; mix until smooth.
- Fold in flour, baking powder, and salt.
- Layer batter in the pan, add pineapple, and top with remaining batter.
- Bake for 40 minutes; check doneness.
- Cool, remove from pan, and serve with a dusting of powdered sugar or glaze.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for optimal mixing.
Avoid overmixing the batter to keep the cake’s texture light.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 1
- Protein: 4
- Cholesterol: 40
