Description
This Pineapple Cake is a delightful treat, combining fresh pineapple with a fluffy, flavorful batter. Perfect for any occasion, it’s easy to make and absolutely delicious!
Ingredients
Scale
- 15 oz (425 grams) fresh pineapple, peeled and cored
- 2 large eggs, at room temperature
- 1 ¼ cup (125 grams) sugar
- ½ cup (120 ml) vegetable oil
- 1 cup (240 grams) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 lime, juice and zest
- 2 ¼ cup (260 grams) all-purpose flour
- 2 teaspoon baking powder
- â…› teaspoon fine salt
Instructions
- Prep the pineapple by coring, peeling, and cutting it into pieces. Alternatively, use drained canned pineapple.
- Preheat the oven to 355°F/180°C and prepare a spring-form cake pan with parchment paper and greased sides.
- In a stand mixer, beat the eggs and sugar for 3-4 minutes until fluffy. Gradually add vegetable oil, sour cream, vanilla, and lime juice, mixing until smooth.
- Gently fold in the flour, baking powder, and salt without overmixing the batter.
- Pour half of the batter into the pan, layer with diced pineapple, then top with the remaining batter and arranged sliced pineapple.
- Bake for 40-45 minutes until a toothpick comes out clean. Adjust baking time as needed based on your oven.
- Let the cake cool for 10 minutes before transferring it to a serving plate. Dust with powdered sugar or brush with honey.
Notes
For a tropical twist, serve with whipped cream or ice cream.
Store leftovers in an airtight container in the fridge for 3-4 days.
Use ripe pineapple for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg