Go Back

JUICY PINEAPPLE CAKE

Sana Umer
A moist and flavorful pineapple cake bursting with sweet pineapple juice and tender crumb. Perfect for celebrations or everyday treats, this cake is easy to make and loved by all ages.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 can 8 oz crushed pineapple, undrained
  • ½ cup sour cream or plain yogurt

Instructions
 

Preheat Oven:

  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients:

  • In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar:

  • In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.

Add Wet Ingredients:

  • Mix in vanilla extract and crushed pineapple (with juice). Stir in sour cream.

Combine:

  • Gradually add dry ingredients to wet ingredients, mixing just until combined.

Bake:

  • Pour batter into prepared pan. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let cool before slicing.

Notes

Make Ahead:
Prepare batter ahead and refrigerate for up to 24 hours before baking.
Customizing the Flavor:
Add chopped walnuts or shredded coconut for extra texture and flavor.
Serving Suggestions:
Serve with whipped cream or a scoop of vanilla ice cream.
Allergy-Friendly Options:
Use dairy-free butter and yogurt to make this cake dairy-free.
Storage Tips:
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keyword juicy cake, moist cake, pineapple cake, pineapple dessert