Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Bake the cake a day ahead, prepare the glaze fresh, and drizzle it before serving.

What if my cake is still wet in the middle after 60 minutes?

Ovens vary. Cover the top loosely with foil and bake for an extra 10 minutes. Use the toothpick test and check again. If the edges are brown but the center is not set, the pan may be too small or the batter too deep.

Can I use crushed pineapple in juice instead of drained?

I do not recommend it. Excess juice will change the texture and make the cake take longer to bake. Drain the pineapple and, if you want extra pineapple flavor, add a tablespoon or two of the juice to the glaze.

How do I keep the cake from sticking to the pan?

Grease the pan well and dust with flour, or use a baking spray with flour. Let the cake cool for about ten minutes before turning it out. A quick run of a thin knife around the edge can help release it gently.

Is this recipe similar to a bundt cake or a cannoli style cake?

It shares textures with several italian dessert recipes. The crumb is tender like many bundt cake recipes, and the sweetness and occasional additions can nod toward a cannoli style cake when you add ricotta or chocolate. It is a flexible base that will respond kindly to small changes.

Juicy Pineapple Heaven Cake (Ultra Moist & Easy) 2026

Description

A soft and tender loaf cake infused with bright pineapple flavor, perfect for sharing during Sunday gatherings or celebrations.

Ingredients

Scale

1 teaspoon salt
1 teaspoon baking powder
1 ½ cups all-purpose flour
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup crushed pineapple (drained)
½ cup powdered sugar
2 tablespoons pineapple juice

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Instructions

Preheat your oven to 350°F (175°C).
Grease and flour a loaf pan to prevent sticking.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredient mixture to the butter mixture, alternating with sour cream, starting and ending with dry ingredients.
Gently fold in drained crushed pineapple until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top. Tap the pan once on the counter.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
In a small bowl, whisk together powdered sugar and pineapple juice until smooth. Drizzle the glaze over the cooled cake before serving.

Notes

For variations, consider adding citrus zest, toasted coconut, or chocolate chips. Store the cake wrapped at room temperature for up to 2 days or in the fridge for 5 days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 14g
Sodium: 320mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg