Pineapple Cake
This Pineapple Cake recipe is made from scratch with crushed pineapple and topped with whipped cream for a light but decadent treat!
Servings: 12 servings
Ingredients
- ½ cup vegetable oil
- ¼ cup sour cream
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- 2 cups crushed pineapple with juice 1 (19-ounce) can
Instructions
- Preheat oven to 350 degrees Fahrenheit and spray a 9 x 13 x 2-inch baking pan lightly with nonstick cooking spray.
- In a large bowl, whisk together ½ cup vegetable oil, ¼ cup sour cream, and 1 ½ cups granulated sugar.
- Add 3 large eggs and 2 teaspoons vanilla extract and whisk until smooth.
- In a medium bowl, whisk together 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 2 ½ cups all-purpose flour. Add the flour mixture to the sugar mixture and carefully whisk it un just until incorporated.
- Fold in 2 cups crushed pineapple with juice with a spatula until combined.
- Pour the batter into the prepared pan and bake for 30-40 minutes until a toothpick comes out clean from the center. If the top of the cake is golden brown and beginning to darken too much after 20-25 minutes, carefully cover it with foil as best you can without removing it from the oven to prevent further browning.
- Let the cake cool to room temperature before serving. Serve with whipped cream and toasted coconut, if desired.
Nutrition
Calories: 322kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 280mg | Potassium: 104mg | Fiber: 1g | Sugar: 29g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
