Here’s a delicious Pineapple Cake recipe that you can make at home, just like the one in the image. These cakes are moist, golden, and dotted with pineapple chunks – perfect for tea time or a small celebration.
Pineapple Cake Recipe
✅ Ingredients:
Dry Ingredients:
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1½ cups (180 g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Wet Ingredients:
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½ cup (115 g) unsalted butter (softened)
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¾ cup (150 g) granulated sugar
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2 large eggs (room temperature)
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1 tsp vanilla extract
Other:
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½ cup (120 ml) pineapple juice (from canned pineapple or fresh)
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½ cup (120 g) sour cream or plain yogurt
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1 cup (150 g) pineapple chunks (drained if using canned)
Instructions:
1. Preheat the Oven:
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Preheat your oven to 350°F (175°C).
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Grease or line your cake tins (or use aluminum foil pans like in the image).
2. Mix Dry Ingredients:
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In a bowl, sift together flour, baking powder, baking soda, and salt.
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Set aside.
3. Cream Butter and Sugar:
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In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes using an electric mixer).
4. Add Eggs and Vanilla:
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Add eggs one at a time, beating well after each addition.
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Mix in the vanilla extract.
5. Add Pineapple Juice and Yogurt:
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Mix in the pineapple juice and sour cream/yogurt until well combined.
6. Combine Dry and Wet Mixtures:
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Gradually fold in the dry ingredients with a spatula or on low speed until just combined. Do not overmix.
7. Add Pineapple Chunks:
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Gently fold in the pineapple chunks (reserve a few for topping if desired).
8. Bake:
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Pour the batter into the prepared pans, smoothing the tops.
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Optionally, add a few more pineapple chunks on top for a decorative finish.
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Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve:
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Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
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Serve as-is, or dust with powdered sugar or drizzle with a pineapple glaze.