Moist Pineapple Cake
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
½ tsp almond extract (optional, enhances pineapple flavor!)
1 cup crushed pineapple (with juice)
½ cup sour cream or plain Greek yogurt
¼ cup pineapple juice (reserved from can)
For the Pineapple Filling:
2 cups diced pineapple (fresh or canned)
2 tbsp sugar (if using fresh pineapple)
1 tbsp cornstarch mixed with 1 tbsp water (slurry, optional for thickening)
For the Whipped Frosting:
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
(Optional) ½ cup cream cheese, softened — for stability
Instructions
1. Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and almond extract.
Mix in crushed pineapple, sour cream, and pineapple juice.
Gradually add dry ingredients until just combined.
Divide batter evenly into pans and bake for 25–30 minutes or until golden and a toothpick comes out clean. Cool completely.
2. Prepare Pineapple Filling:
In a small pan over medium heat, cook diced pineapple with sugar (if needed) until slightly caramelized and softened (5–7 minutes).
Optional: Stir in the cornstarch slurry and simmer until thickened.
Let cool completely before using.
3. Whip the Frosting:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
For extra stability, blend in softened cream cheese.
4. Assemble the Cake:
Place one cake layer on your serving dish. Spread a layer of whipped cream and spoon over some pineapple chunks.
Repeat for all layers.
Frost the outside with remaining whipped cream.
Garnish the top with extra diced pineapple.