Description
This Juicy Pineapple Heaven Cake is a light, moist, and tropical delight bursting with pineapple flavor. A soft, fluffy cake infused with crushed pineapple is topped with a creamy whipped frosting and a drizzle of pineapple syrup. This cake is easy to make, requires minimal effort, and delivers a refreshing, fruity bite that melts in your mouth! Perfect for summer gatherings, family desserts, or any time you crave a taste of the tropics.
Ingredients
Scale
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, but adds wonderful depth)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (20 oz) crushed pineapple, divided (reserve 1/4 cup juice and 1/2 cup crushed pineapple for the glaze)
For the Pineapple Glaze:
- 1/2 cup crushed pineapple (reserved from above)
- 1/4 cup pineapple juice (reserved from above)
- 1/2 cup granulated sugar
- 2 tablespoons butter
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice (if needed for consistency)
For Decoration:
- 1 cup fresh pineapple chunks or pineapple slices
- Mint leaves (optional)
- Toasted coconut flakes (optional)
Instructions
- Prepare your equipment: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Drain the pineapple: Open your can of crushed pineapple and drain it, reserving 1/4 cup of the juice for the glaze and another 1-2 tablespoons for the frosting if desired. Also reserve 1/2 cup of the crushed pineapple for the glaze. Set these aside.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for a light texture, so don’t rush it!
- Add eggs and flavorings: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract if using.
- Alternate dry ingredients and sour cream: Add the flour mixture to the butter mixture in three parts, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined after each addition.
- Fold in pineapple: Gently fold in the remaining crushed pineapple (after reserving the portions for the glaze and frosting).
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Make the pineapple glaze: While the cake is baking, combine the reserved crushed pineapple, pineapple juice, sugar, and butter in a small saucepan. Bring to a boil, then reduce heat and simmer for about 5 minutes, until slightly thickened.
- Glaze the warm cake: Once the cakes are done, allow them to cool in the pans for 10 minutes. Then, poke the tops of the cakes all over with a fork or toothpick. Pour half of the warm glaze over each cake layer and let it soak in. Let the cakes cool completely in the pans.
- Prepare the frosting: Beat the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract. If the frosting seems too thick, add 1-2 tablespoons of the reserved pineapple juice to reach your desired consistency.
- Assemble the cake: Once the cake layers are completely cool, remove them from the pans. Place one layer on your serving plate, glazed side up. Spread a layer of cream cheese frosting over it. Place the second cake layer on top, glazed side up.
- Frost and decorate: Frost the sides of the cake with the remaining cream cheese frosting. Arrange fresh pineapple chunks or slices on top of the cake. If desired, garnish with mint leaves and sprinkle with toasted coconut flakes.
- Chill and serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together and the frosting to set.
Notes
✔ Use canned crushed pineapple for convenience and maximum juiciness.
✔ Don’t overmix the batter to keep the cake light and fluffy.
✔ For extra flavor, toast shredded coconut and sprinkle on top!
✔ Serve chilled for the best texture and taste.