Description

This Pineapple Cake combines fresh pineapple, eggs, and creamy sour cream for an incredibly moist and delicious dessert. It’s easy to make and perfect for any occasion, whether it’s a family gathering or a casual get-together with friends.

Ingredients

Scale

15 oz fresh pineapple, peeled and cored
2 large eggs, at room temperature
1 ¼ cup sugar
½ cup vegetable oil
1 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 lime, juice and zest
2 ¼ cup all-purpose flour
2 teaspoons baking powder
⅛ teaspoon fine salt

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Instructions

Core and peel the fresh pineapple, then cut it in half again. Dice one half and slice the other half. Alternatively, drain a 20-oz can of pineapple and set aside.
Preheat your oven to 355°F (180°C) and place a rack in the middle position. Line a 9-inch spring-form cake pan with parchment paper and grease the sides and bottom.
In a mixing bowl, beat the eggs and sugar together for 3-4 minutes until pale and fluffy. Gradually add the vegetable oil, sour cream, vanilla extract, and lime juice and zest. Mix until smooth.
Pour half of the batter into the prepared cake pan and level it. Top with the diced pineapple. Add the remaining batter and arrange the sliced pineapple on top.
Bake for 40 minutes. Check for doneness with a toothpick; if it comes out clean, the cake is ready. Bake an additional 5 minutes if needed.
Transfer the cake to a cooling rack and let it cool for 10 minutes. Carefully remove from the pan and dust with powdered sugar or glaze with honey or apricot jam before serving.

Notes

For extra flavor, use freshly squeezed lime juice and zest.
Ensure all ingredients are at room temperature for best results.
Store leftovers covered at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 21g
Sodium: 160mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg