Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple (with juice)
- ½ cup sour cream or plain yogurt
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice (reserved from the can or fresh)
- ½ tsp vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add butter and oil to the dry ingredients. Beat with an electric mixer until crumbly.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Add crushed pineapple (with juice) and sour cream. Mix until batter is smooth and well combined.
- Divide batter evenly between the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the glaze: Whisk together powdered sugar, pineapple juice, and vanilla until smooth and pourable.
- Assemble: Place one cake layer on a serving plate, spread a bit of glaze, top with second layer, then pour remaining glaze over the top, letting it drip down the sides.
- Optional: Garnish with pineapple chunks, toasted coconut, or maraschino cherries.
- Slice and enjoy!
Would you like me to adapt this for cupcakes or a sheet cake?