Description
This Juicy Pineapple Heaven Cake is a delightful, moist cake bursting with fresh or canned pineapple chunks. Perfectly sweet and tender, it’s layered with rich frosting or whipped cream to create a tropical dessert ideal for gatherings and celebrations.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups All-Purpose Flour
- 1 ½ cups Sugar
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Salt
Wet Ingredients
- 1 cup Unsalted Butter, softened
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- 1 ½ cups Pineapple Chunks (fresh or canned, drained if canned)
For Frosting
- Whipped Cream or your choice of Frosting
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Add Wet Ingredients: In another bowl, cream the softened unsalted butter until fluffy. Gradually add sugar, then beat in the eggs one at a time, followed by the vanilla extract, ensuring a smooth and well-incorporated mixture.
- Combine Wet and Dry Mixtures: Slowly incorporate the dry ingredients into the wet mixture until just combined, taking care not to overmix to maintain a tender crumb.
- Fold in Pineapple Chunks: Gently fold the pineapple chunks into the batter, distributing them evenly without breaking down the fruit too much.
- Bake the Cake: Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool and Frost: Allow the cakes to cool completely in their pans before removing. Once cooled, frost with whipped cream or your preferred frosting to finish this tropical treat.
Notes
- Use fresh pineapple for a brighter, more natural flavor or well-drained canned pineapple for convenience.
- Ensure butter is softened, not melted, for optimal creaming and texture.
- Don’t overmix the batter to keep the cake light and fluffy.
- To avoid soggy cake, drain canned pineapple thoroughly before adding.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
