Pineapple Sour Cream Cake
Delightfully moist and bursting with tropical flavor, this Pineapple Sour Cream Cake is the ultimate treat for dessert lovers. Featuring a luscious blend of tangy sour cream, sweet crushed pineapple, and a buttery pineapple glaze that soaks into every bite, this recipe is as easy to make as it is impressive. The indulgent texture comes together in just 20 minutes of prep time, and its crowd-pleasing taste makes it perfect for gatherings, potlucks, or even weeknight desserts. Pair it with a dollop of whipped cream for an extra layer of decadence, and enjoy a slice of sunshine in every bite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup canned crushed pineapple (in juice, drained)
- 1.5 cups powdered sugar (for glaze)
- 3 tablespoons pineapple juice (reserved from draining the canned pineapple)
- 2 tablespoons unsalted butter (for glaze, melted)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Add the softened butter, sour cream, eggs, and vanilla extract to the dry ingredients. Using a hand mixer or stand mixer, beat on medium speed until the batter is smooth and well combined.
Fold in the drained crushed pineapple using a spatula, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the pineapple glaze by whisking together the powdered sugar, reserved pineapple juice, and melted butter in a small bowl until smooth.
Remove the cake from the oven and let it cool in the pan for 10 minutes. While the cake is still warm, poke holes all over the top with a wooden skewer or fork.
Slowly pour the pineapple glaze over the warm cake, allowing it to seep into the holes and create a moist texture.
Let the cake cool completely in the pan before slicing and serving. Serve as is, or with a dollop of whipped cream for added indulgence!
Nutrition Facts
Calories |
4415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 757.3 g | 275% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 517.8 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 195 mg | 15% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 882 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
