Hawaiian Pineapple Cake
A delightful dessert bursting with the sweet flavor of pineapple, perfect for any gathering.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup crushed pineapple (drained)
- 1/2 cup sour cream (or plain yogurt)
Optional Toppings
- Shredded coconut
- Crushed pecans
- Dollop of whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a little butter or cooking spray.
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended.
- In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Incorporate each egg, one at a time, mixing well after each addition.
- Fold in the crushed pineapple and sour cream into the butter-sugar mixture until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined and smooth. Be careful not to overmix!
Baking
- Pour the batter into the prepared cake pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For substitutions, feel free to replace the pineapple with mango or peach. Watch the cake towards the end of the baking time to avoid a dry cake. Ensure your pan is well-greased, and allow the cooling process before inverting it.