Description

This Pineapple Cake is an irresistible treat that combines fresh pineapple, fluffy batter, and a touch of lime for a unique flavor. It’s simple to make and perfect for celebrations or cozy gatherings, making it an ideal addition to your dessert repertoire.

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 pineapple, then dice one half and slice the other half. Alternatively, use a 20-oz can of pineapple and drain it. Set aside.
Preheat the oven to 355°F (180°C). Line a 9-inch spring-form cake pan with parchment paper and grease the sides with butter and flour.
Beat the eggs and sugar in a mixing bowl until pale and fluffy. Gradually mix in vegetable oil, sour cream, vanilla extract, and lime juice until smooth. Fold in the flour, baking powder, and salt without overmixing.
Pour half of the batter into the pan, level it, and top with the diced pineapple. Add the rest of the batter and arrange the sliced pineapple on top.
Bake for approximately 40-45 minutes, checking doneness with a toothpick. If needed, bake an additional 5 minutes until cooked through.
Let the cake cool for 10 minutes in the pan, then carefully transfer it to a serving plate. Dust with powdered sugar or brush with honey or apricot jam before serving.

Notes

Using fresh pineapple enhances the flavor, but canned pineapple works just as well.
For an extra touch, serve with whipped cream or ice cream on the side.
Store any leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 19g
Sodium: 200mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg