This Golden Pineapple Cake is a tropical twist on classic comfort baking—moist, fragrant, and bursting with sunny flavor. Each bite delivers the lush sweetness of pineapple, balanced by a tender crumb and a golden crust that hints at caramelization. It’s the kind of cake that feels like a warm hug from the tropics, perfect for tea time, festive gatherings, or simply indulging in a slice of sunshine on a quiet afternoon.
The magic lies in the dual use of crushed pineapple and pineapple chunks: the crushed fruit infuses the batter with moisture and flavor, while the chunks on top offer bursts of juicy texture and visual appeal. Sour cream or yogurt adds richness and tang, making the cake irresistibly soft without being overly sweet. Baked in small round pans, these cakes are ideal for sharing—or savoring solo over a few days. Serve plain, dusted with powdered sugar, or topped with whipped cream and maraschino cherries for a retro dessert vibe.
INGREDIENTS:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup crushed pineapple (with juice)
- ½ cup sour cream or plain yogurt
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup pineapple chunks (for topping)
- Optional: powdered sugar, whipped cream, maraschino cherries
INSTRUCTIONS:
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease four 6-inch round aluminum baking pans and lightly flour them, or line with parchment paper for easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumps.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy—about 3–4 minutes using a hand or stand mixer. This step is crucial for a light texture.
- Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate Wet Ingredients: Add the sour cream (or yogurt) and crushed pineapple with its juice. Mix until well combined. The batter will be slightly loose—this is normal and contributes to the cake’s moistness.
- Combine Dry and Wet: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Fill and Top: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Gently press pineapple chunks into the surface of each cake for a decorative and flavorful finish.
- Bake: Place the pans in the preheated oven and bake for 30–35 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely. This prevents sogginess and helps the crust set.
- Serve and Store: Serve as-is, or garnish with powdered sugar, whipped cream, or maraschino cherries. These cakes stay fresh in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.