Description
A moist and tender Hawaiian pineapple cake made with crushed pineapple and sour cream, topped with a tangy, luscious cream cheese frosting. Perfect for any occasion with a tropical twist.
Ingredients
- 2 ½ cups all-purpose flour (312g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (113g)
- 1 ½ cups granulated sugar (300g)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 can (20 oz / 567g) crushed pineapple in juice, drained
- ½ cup sour cream, full-fat (120ml)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened (226g)
- ½ cup unsalted butter, softened (113g)
- 3 cups powdered sugar, sifted (360g)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Drain crushed pineapple well, keeping some juice for moisture. Soften butter, cream cheese, and eggs to room temperature. Measure all ingredients.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Reduce mixer speed to low. Alternately add dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients. Mix just until combined.
- Gently fold in crushed pineapple with a spatula, distributing evenly without breaking down the fruit.
- Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cake completely on a cooling rack before frosting.
- For the frosting, beat softened cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar, then vanilla extract and lemon juice. Beat until fluffy and spreadable.
- Spread frosting evenly over cooled cake. Chill for 30 minutes if firmer frosting slices are desired.
Notes
[‘Drain pineapple properly to avoid soggy cake.’, ‘Use softened butter and cream cheese for smooth frosting.’, ‘Do not frost warm cake to prevent frosting from melting.’, ‘Sift powdered sugar to avoid lumps in frosting.’, ‘Store frosted cake covered in fridge up to 4 days; bring to room temperature before serving.’, ‘For gluten-free version, substitute with 1:1 gluten-free baking flour blend.’, ‘For vegan adaptation, use vegan butter, flax egg, coconut yogurt, and vegan cream cheese.’]
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: Hawaiian pineapple cake, moist cake, cream cheese frosting, tropical dessert, easy cake recipe