Juicy Pineapple Heaven Cake
A delightful dessert featuring a moist cake base enveloped in juicy pineapple, perfect for family gatherings and cozy evenings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Provides the cake's structure.
- 1 cup granulated sugar Adds sweetness and moistness.
- 1 tsp baking powder To help the cake rise.
- a pinch salt Enhances all the flavors.
Wet Ingredients
- 3 large eggs Acts as a binding agent for the cake.
- 1 cup crushed pineapple (drained) The star ingredient, offering both flavor and moisture.
- ½ cup unsalted butter (melted) Adds richness.
- ½ tsp vanilla extract A splash of warmth and depth.
Instructions
Preparation
- Preheat Your Oven: Set your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In another bowl, blend the melted butter with the granulated sugar until light and fluffy.
- Incorporate Eggs: Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition.
- Add Pineapple and Vanilla: Fold in the crushed pineapple and vanilla extract gently to ensure even distribution.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined. Avoid over-mixing to keep the cake light and fluffy.
Baking
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Cool and Serve: Once done, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Opt for serving it plain or topped with whipped cream for an extra twist!
Notes
To make a healthier version, consider using whole wheat flour instead of all-purpose flour and substituting sugar with honey or a stevia blend. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to three months and warm in the oven at 300°F (150°C) for about 10 minutes before serving.