Description

This Pineapple Cake features a delightful mix of fresh pineapple, eggs, and creamy sour cream, creating a moist and flavorful dessert. Perfect for gatherings, its refreshing taste and simple preparation will impress everyone who tries it.

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 teaspoon baking powder
⅛ teaspoon fine salt

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Instructions

Core and peel the pineapple, then cut it in half; dice one half and slice the other half. Alternatively, use canned pineapple. Set aside.
Preheat the oven to 355°F (180°C) and prepare a spring-form cake pan by lining it with parchment paper and greasing it with butter and flour.
In a stand mixer, beat the eggs and sugar until pale and fluffy for 3-4 minutes. Gradually add the vegetable oil, sour cream, vanilla, and lime juice and zest until smooth.
Transfer half of the batter into the prepared pan, level it, and top with diced pineapple. Pour the remaining batter on top and arrange sliced pineapple gently.
Bake for 40 to 45 minutes, checking for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
Once baked, cool for 10 minutes before transferring to a serving plate. Dust with powdered sugar or brush with warm honey for a glossy finish.

Notes

For added flavor, consider using lemon instead of lime for the zest and juice.
Store any leftovers in an airtight container to keep the cake moist.
Serve warm or chilled, as per your preference.

Nutrition

Serving Size: 1 slice
Calories: 295
Sugar: 20g
Sodium: 149mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 41mg