Description
This Juicy Pineapple Heaven Cake is a moist and flavorful dessert featuring fresh pineapple chunks and a tender crumb. Bursting with tropical sweetness, it’s perfect for any occasion and easy to make with simple ingredients.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1 cup fresh pineapple chunks (or canned, drained)
- 1/2 cup pineapple juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour your baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Cream Butter and Eggs: In another bowl, cream the softened unsalted butter and sugar until light and fluffy using a mixer or vigorous hand beating. Add the eggs one at a time, mixing well after each addition to ensure full incorporation. Stir in the pineapple juice to blend the flavors.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful to avoid overmixing to keep the cake tender.
- Fold in Pineapple: Gently fold in the pineapple chunks evenly through the batter without smashing them.
- Bake: Pour the batter into the prepared pan and bake in the preheated oven for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving to let the flavors settle.
Notes
- Using fresh pineapple chunks adds a natural juiciness, but canned pineapple works well if drained.
- Ensure the butter is softened, not melted, for the best texture.
- Do not overmix the batter to avoid a dense cake.
- You can dust the cooled cake with powdered sugar or top with whipped cream for extra indulgence.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
