Can I use fresh pineapple instead of canned?

Yes! Just make sure to drain or pat dry the chopped fresh pineapple to avoid excess moisture in the batter.

How do I keep my cake from being too wet?

Use only drained pineapple, and follow the baking time closely. Letting the cake cool completely also helps firm it up.

Can I double the recipe for a larger group?

Absolutely. Double all ingredients and bake in two loaf pans or a 9x13-inch pan. Adjust bake time to around 55–65 minutes, depending on pan size.

What’s the best glaze alternative if I don’t have pineapple juice?

Try orange juice or lemon juice for a citrusy twist. You can also use coconut milk for a creamy glaze with tropical vibes.

Is it okay to freeze pineapple heaven cake?

Yes. Slice, wrap individually, and freeze for up to one month. Thaw and reheat gently before serving.

Pineapple Heaven Cake: The Irresistible Tropical Dessert Everyone Loves

Name: Pineapple Heaven Cake: The Irresistible Tropical Dessert Everyone Loves
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Tropical-inspired dessert
Ingredients: 1½ cups all-purpose flour; 1 tsp baking powder; 1 tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup sour cream; 1 cup crushed pineapple, drained; ½ cup powdered sugar (for glaze); 2 tbsp pineapple juice (for glaze)

Description

A moist, tropical loaf cake made with crushed pineapple and sour cream, topped with a citrusy pineapple glaze. Perfect for summer desserts or anytime you need a sunny slice of sweetness.

Ingredients

Scale

1½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
1 cup crushed pineapple, drained
½ cup powdered sugar (for glaze)
2 tbsp pineapple juice (for glaze)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
Alternate adding dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients.
Fold in drained crushed pineapple until evenly distributed.
Pour batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Mix powdered sugar and pineapple juice in a small bowl until smooth to create glaze.
Drizzle glaze over cooled cake before serving.

Notes

Drain pineapple thoroughly to avoid soggy texture.
Room temperature ingredients blend better and help achieve a fluffy crumb.
Don’t overmix the batter once flour is added to keep the cake light.
Fresh pineapple can be used, just be sure to chop finely and drain excess juice.
Store in airtight container at room temperature for 3 days or freeze slices for up to a month.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Tropical-inspired dessert

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 28 g
Sodium: 250 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg