Pineapple Sour Cream Pudding Cake
Indulge in the tropical sweetness of this Pineapple Sour Cream Pudding Cake, a moist and flavorful dessert that’s perfect for any occasion. This crowd-pleasing recipe combines the tangy richness of sour cream with the fruity brightness of crushed pineapple, all enhanced by the creamy allure of instant vanilla pudding mix. Baked to golden perfection, this cake boasts a tender crumb and a subtle hint of vanilla, while the juicy pineapple pieces add bursts of flavor in every bite. With its quick prep time and simple ingredients, this easy pineapple cake is ideal for weeknight desserts or festive gatherings. Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream or ice cream for a touch of decadence. Ready in under an hour, this tropical treat will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 Large eggs
- 0.75 cups Sour cream
- 0.5 cups Pineapple juice (from canned pineapple)
- 2 teaspoons Vanilla extract
- 1 20-ounce can Canned crushed pineapple (drained)
- 0.5 cups Unsalted butter (softened)
- 1 3.4-ounce package Instant vanilla pudding mix
- 2 tablespoons Powdered sugar (for optional dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or spray it with nonstick cooking spray.
In a medium bowl, sift together the all-purpose flour, baking powder, salt, and instant vanilla pudding mix. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
Mix in the sour cream, pineapple juice, and vanilla extract until the batter is smooth.
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the drained crushed pineapple, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Optional: Before serving, dust the top of the cake lightly with powdered sugar for an elegant finish.
Slice and serve the cake on its own, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!
Nutrition Facts
Calories |
3941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 3857 mg | 168% | |
| Total Carbohydrate | 621.9 g | 226% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 405.9 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 392 mg | 30% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 698 mg | 15% | |
*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.
