Description

A moist and juicy pineapple cake perfect for summer gatherings, featuring a tender crumb and balanced sweetness with a tropical flavor.

Ingredients

Scale

2 ½ cups (315g) all-purpose flour
1 ¾ cups (350g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 large eggs, room temperature
¾ cup (170g) melted unsalted butter
1 can (20 oz / 567g) crushed pineapple, drained with some juice reserved
½ cup (120g) sour cream
2 teaspoons vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or spray, or line with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
In another bowl, beat eggs with melted butter, sour cream, vanilla extract, and drained crushed pineapple until smooth and glossy.
Pour wet ingredients into dry ingredients and fold gently with a spatula or mix on low speed until just combined. Do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Drain pineapple well to avoid soggy batter. Use room temperature eggs and sour cream for best texture. Do not overmix batter. Line pan with parchment paper for easier cleanup. Tent with foil if top browns too fast. Brush top with melted butter after baking for shine and moisture.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 280
Fat: 12
Carbohydrates: 38
Fiber: 1.5
Protein: 4

Keywords: pineapple cake, moist cake, summer dessert, easy cake recipe, tropical cake, pineapple dessert