Sunny California Sour Cream Pineapple Cake with Pineapple Glaze
Brighten up your dessert table with the Sunny California Sour Cream Pineapple Cake with Pineapple Glaze—a tropical treat that’s as moist and flavorful as it is easy to make. This delightful cake combines the tangy richness of sour cream with the sweetness of crushed pineapple, all nestled in a tender, buttery crumb. A vibrant pineapple glaze, made with fresh pineapple juice and a touch of melted butter, adds a glossy finish and an extra burst of fruity zest. Perfect for summer gatherings, potlucks, or simply indulging your sweet tooth, this cake comes together in just under an hour and serves up to 12 slices of sunshine. So, if you’re craving a taste of the tropics, this pineapple-infused cake is your ticket to a sweet escape!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 1 cup sour cream
- 0.5 cup pineapple juice (reserved from canned pineapple rings or chunks)
- 0.5 cup unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup powdered sugar
- 3 tablespoons pineapple juice (for glaze)
- 1 tablespoon unsalted butter (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the eggs, sour cream, pineapple juice, melted butter, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
Gently fold in the drained crushed pineapple until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 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 in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the pineapple glaze. In a small saucepan, combine the powdered sugar, pineapple juice, and butter. Heat over medium-low heat, stirring constantly, until the butter is melted and the mixture is smooth and slightly thickened.
Once the cake has cooled, drizzle the warm pineapple glaze evenly over the top of the cake. Let the glaze set for about 10 minutes before serving.
Slice the cake into squares or rectangles and serve. Enjoy your Sunny California Sour Cream Pineapple Cake!
Nutrition Facts
Calories |
3650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 709.6 g | 258% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 470.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 473 mg | 36% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 861 mg | 18% | |
*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.
