⭐ Instructions

1. Prep

• Preheat oven to 350°F (175°C).
• Grease a 9×9-inch pan or 8×8-inch square baking pan.
• Optional: line with parchment for easy removal.

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2. Mix Dry Ingredients

• In a bowl, whisk together flour, baking powder, baking soda, and salt.

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3. Cream Butter & Sugar

• In a large bowl, beat butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each.
• Mix in vanilla.

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4. Combine Wet & Dry

• Add dry ingredients alternately with pineapple juice (and sour cream, if using), starting and ending with dry ingredients.
• Stir until just combined — don’t overmix.

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5. Bake

• Pour batter into prepared pan.
• Bake 35–45 minutes, or until a toothpick comes out clean.
• Let cool slightly.

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6. Optional Glaze or Topping

• Mix powdered sugar with pineapple juice for a light glaze and drizzle over warm cake.
• Sprinkle shredded coconut on top for a tropical touch.
• Serve with whipped cream or extra pineapple pieces if desired.

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💛 Ashley’s Tips

• For extra flavor, fold in ½ cup crushed pineapple into the batter.
• Use fresh pineapple juice if you have it — it brightens the flavor.
• This cake pairs beautifully with tea or coffee for brunch or dessert.

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