Description

This Pineapple Cake combines fresh pineapple and creamy ingredients to create a moist and flavorful dessert that’s simple to prepare and sure to impress. Perfect for any occasion!

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
⅛ teaspoon fine salt

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Instructions

Core and peel the fresh pineapple, then cut it in half and dice one half while slicing the other half. Alternatively, use a 20-oz can of pineapple.
Preheat the oven to 355°F (180°C) and prepare a 9-inch spring-form cake pan by lining the bottom with parchment paper and greasing the sides with butter and flour.
In a bowl, use a mixer to beat together the eggs and sugar until pale and fluffy, then gradually add the vegetable oil, sour cream, vanilla extract, and lime juice and zest. Mix until smooth.
Transfer half of the batter to the prepared pan, add the diced pineapple, layer the remaining batter, and add the sliced pineapple on top gently.
Bake for 40-45 minutes, checking doneness with a toothpick in the center. If it comes out clean, the cake is ready; if not, bake for an additional 5 minutes and check again.
Cool the cake for 10 minutes in the pan, then remove, transfer to a serving plate, and dust with powdered sugar or brush with honey or apricot jam.

Notes

For added sweetness, consider brushing the top of the cake with honey after baking.
Using room temperature ingredients ensures better mixing and creates a fluffier texture in baked goods.
This cake can be refrigerated and lasts for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 20g
Sodium: 200mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg