Instructions:
- Preheat Oven:
- 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.
Do you want me to share that layered version?