350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan.
Prepare Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Make the Batter:
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla and sour cream (or yogurt).
Fold in crushed pineapple.
Gradually add dry ingredients and gently fold until combined.
Bake:
Pour batter into prepared pan and smooth the top.
Bake 35–40 minutes or until a toothpick inserted comes out clean.
Let cake cool completely before frosting.
Frosting:
Beat cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla.
Fold in optional crushed pineapple for extra tropical flavor.
Assemble:
Spread frosting evenly over cooled cake.
Optional: top with toasted coconut or pineapple chunks for garnish.
💡 Tips:
Use well-drained crushed pineapple to avoid a soggy cake.
This cake also works well as cupcakes—adjust baking time to 18–20 minutes.
For a more tropical twist, add a few tablespoons of shredded coconut to the batter.
If you like, I can also give you a moist, layered Hawaiian pineapple cake version with pineapple filling between the layers and coconut cream frosting—it’s super indulgent and perfect for celebrations.
