This Juicy Pineapple Heaven Cake is a tropical delight that combines the freshness of pineapple with the soft richness of cake for an unforgettable dessert. It is light, moist, and packed with flavor, making it perfect for family gatherings, parties, or whenever you crave a refreshing sweet treat. Easy to prepare with simple ingredients, this cake is sure to impress both kids and adults alike.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup crushed pineapple with juice
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional)
- Whipped cream or frosting for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, eggs, crushed pineapple with juice, yogurt, and vanilla extract. Mix until smooth.
- Gradually fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before topping with whipped cream, frosting, or a sprinkle of shredded coconut.
- Slice, serve, and enjoy your Juicy Pineapple Heaven Cake.
Servings
This recipe makes approximately 12 servings.
Nutritional Info (per serving, approx.)
Calories: 245
Carbohydrates: 34g
Protein: 4g
Fat: 10g
Fiber: 1g
Sugar: 18g
Notes
This cake can be served warm or chilled, depending on preference. Using canned crushed pineapple with juice ensures the cake stays moist. You can also prepare it a day ahead as the flavors deepen over time.
Tips
- For a healthier twist, substitute half the all-purpose flour with whole wheat flour.
- Add a handful of chopped nuts for extra crunch.
- If you prefer extra sweetness, drizzle with a light pineapple glaze.
- Refrigerate leftovers in an airtight container for up to 4 days.
- For a festive touch, top with fresh pineapple slices or maraschino cherries.
Health Benefits
Pineapple is rich in vitamin C, manganese, and antioxidants that help boost immunity and support digestion. It also contains bromelain, a natural enzyme that aids in breaking down proteins and reducing inflammation. Using Greek yogurt in the recipe adds protein and probiotics, which are beneficial for gut health. When enjoyed in moderation, this cake offers a delightful balance between indulgence and nutrition.
Q & A
Q: Can I make this cake without eggs?
A: Yes, you can replace each egg with 1/4 cup unsweetened applesauce or mashed banana for an egg-free version.
Q: Can I use fresh pineapple instead of canned?
A: Absolutely. Just make sure to finely crush the pineapple and use its natural juice to keep the cake moist.
Q: How can I make this cake gluten-free?
A: Substitute the all-purpose flour with a gluten-free baking blend in equal proportions.
Q: Can I freeze this cake?
A: Yes, once cooled, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw before serving.
Q: What frosting goes best with this cake?
A: A light cream cheese frosting or simple whipped cream pairs perfectly with the tropical flavors.