These Golden Pineapple Tea Cakes are a tropical twist on classic butter cakes, baked to a golden hue and bursting with juicy pineapple chunks. Moist, tender, and lightly caramelized on the edges, they’re the kind of treat that feels both nostalgic and refreshing. Whether served warm with afternoon chai or chilled as a summer dessert, these cakes offer a balance of richness and brightness that makes them irresistible.
The pineapple not only adds sweetness but also moisture, giving the crumb a soft, melt-in-your-mouth texture. The cakes are baked in individual round pans, making them perfect for gifting, sharing, or portion-controlled indulgence. You can enjoy them plain or dress them up with a dusting of powdered sugar, a drizzle of glaze, or a dollop of whipped cream.
This recipe is designed for home bakers who want bakery-style results with simple ingredients. It’s forgiving, flavorful, and endlessly adaptable—ideal for your evolving recipe archive.
🧾 INGREDIENTS:
Dry Ingredients:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup plain yogurt or sour cream
- ½ cup crushed pineapple (drained, reserve juice)
- ½ cup pineapple chunks (fresh or canned)
Optional Add-ins:
- Zest of 1 lemon or lime
- 2 tbsp pineapple juice (for extra moisture)
- 1 tbsp brown sugar (for caramelized topping)
🥣 INSTRUCTIONS:
1. Preheat and prep:
Preheat your oven to 175°C (350°F). Grease four small round baking pans (or one 9-inch pan) and line the bottoms with parchment paper for easy release.
2. Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar:
In a large mixing bowl, beat the softened butter and sugar until light and fluffy—about 3–4 minutes. This step is key for a tender crumb.
4. Add eggs and flavorings:
Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and citrus zest if using.
5. Incorporate yogurt and pineapple:
Add the yogurt (or sour cream) and mix until smooth. Fold in the crushed pineapple and pineapple juice. The batter will be slightly thick but creamy.
6. Combine dry and wet:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix—this keeps the cakes soft.
7. Add pineapple chunks:
Fold in the pineapple chunks for bursts of fruit in every bite. You can also press a few extra pieces on top for visual appeal.
8. Bake:
Divide the batter evenly among the prepared pans. Sprinkle a little brown sugar on top if you want a caramelized crust. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
9. Cool and serve:
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack. Serve warm or chilled. Garnish with powdered sugar, whipped cream, or a pineapple glaze if desired.
🍽 SERVING NOTES:
- These cakes pair beautifully with black tea, green chai, or a citrusy herbal infusion.
- For a festive twist, top with toasted coconut or a rum glaze.
- Store in an airtight container for up to 3 days, or freeze for longer shelf life.