This Pineapple Cake freezes perfectly for up to 3 months. Just let cool to room temperature before wrapping tightly and freezing. Let sit at room temperature for 3-4 hours to thaw. This Pineapple Cake recipe is made from scratch with crushed pineapple and topped with cream cheese whipped cream for a light but decadent treat!
- 1/2 cup oil
- 1/4 cup sour cream
- 1 1/2 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour 295g fluffed and levelled
- 2 cups crushed pineapple with juice (1 540ml or 19oz can)
- sweetened whipped cream for serving
Preheat oven to 350 degrees F and lightly grease a 9×13″ baking dish.
In a large bowl, whisk together the oil, sour cream and sugar.
Add eggs and vanilla and whisk until smooth.
Whisk in baking powder, baking soda and salt until completely combined.
Whisk in flour until just incorporated. Slowly stir in pineapple with a spatula.
Pour batter into prepared pan and bake for 30-40 minutes, covering the cake with foil at 20-25 minutes if darkening quickly (once your cake is light golden brown, you want to cover it to prevent further browning)
Let cake cool to room temperature before serving with sweetened whipped cream and toasted coconut if desired.