Description
This Pineapple Cake is a delightful treat bursting with the tropical flavors of fresh pineapple, eggs, and sour cream. Perfect for any occasion, it’s easy to make and irresistibly delicious!
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
Instructions
- Core and peel half a pineapple, dice one half and slice the other half. Alternatively, use 20-oz canned pineapple. Set aside.
- Preheat oven to 355°F/180°C. Line a spring-form cake pan bottom with parchment paper and grease the sides and bottom.
- Beat eggs and sugar for 3-4 minutes until pale and fluffy. Gradually add vegetable oil, sour cream, vanilla, and lime juice. The batter should be smooth.
- Transfer half of the batter into the prepared cake pan, add diced pineapple, then level with the remaining batter and arrange sliced pineapple on top.
- Bake for 40 minutes, checking doneness with a toothpick. If it comes out clean, the cake is ready, otherwise bake for an additional 5 minutes.
- Cool the cake on a rack for 10 minutes, gently remove from the pan, and transfer to a serving plate. Dust with sugar or brush with honey for a glossy finish.
Notes
For a stronger pineapple flavor, use fresh pineapple instead of canned.
Ensure all ingredients are at room temperature for the best texture of the cake.
Serve with whipped cream or a scoop of ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg