This Juicy Pineapple Heaven Cake is absolute sunshine in loaf form – moist, tender crumb packed with crushed pineapple and topped with a sweet pineapple glaze that soaks right in!
If you love fruity cakes like my Lemon Drizzle Cake and simple traybakes, this pineapple loaf is going to become one of your favourite bakes for afternoon tea or special occasions!
I first made this when I had a tin of crushed pineapple in the cupboard and fancied something tropical and cheerful. The combination of tangy pineapple throughout the cake with that sweet glaze drizzled over the top creates something really special – it’s incredibly moist and stays fresh for days (if it lasts that long!).
What makes this cake brilliant is how the crushed pineapple keeps everything beautifully moist without making it soggy. The sour cream adds richness and tang, whilst the pineapple juice glaze gives it that extra hit of tropical flavour. It’s one of those cakes that looks impressive but is actually dead simple to make.
Why You’re Going To Love This Recipe
- Incredibly moist – the pineapple keeps this cake fresh for days.
- Tropical flavours – like a bit of sunshine in every slice.
- Simple ingredients – nothing fancy, just proper baking basics.
- Beautiful glaze – soaks into the cake for extra sweetness and flavour.
- Perfect for sharing – brilliant for afternoon tea or bringing to gatherings.
- Keeps beautifully – stays moist and delicious all week.
Jump to:
- Why You’re Going To Love This Recipe
- What You Need
- Making The Cake
- Handy Tips
- Questions You Might Have
- More Fruity Bakes
What You Need
Simple ingredients create this tropical treat!
Note: Full measurements and complete instructions are in the recipe card at the bottom.
For the cake:
- Plain flour – 1½ cups forms the structure.
- Baking powder – helps it rise beautifully.
- Salt – enhances all the other flavours.
- Unsalted butter – softened to room temperature for easy mixing.
- Granulated sugar – 1 cup for sweetness.
- Eggs – 2 large eggs at room temperature.
- Vanilla extract – adds lovely depth.
- Sour cream – makes it incredibly moist and adds tang.
- Crushed pineapple – 1 cup, well drained! This is crucial.
For the glaze:
- Icing sugar – ½ cup creates that sweet topping.
- Pineapple juice – 2 tablespoons from your tin of pineapple.
Making The Cake
This comes together using classic creaming method!
Note: Pop down to the recipe card for exact quantities and the complete method.
Get ready
Heat your oven to 175°C (350°F). Grease and flour a loaf tin thoroughly – you don’t want this gorgeous cake sticking!
Mix the dry ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. Set this aside.
Cream butter and sugar
Using an electric mixer, beat your softened butter and sugar together until it’s light, fluffy, and pale – this takes about 3-4 minutes and is worth doing properly as it creates the lovely texture.
Add eggs and vanilla
Beat in your eggs one at a time, making sure each one is fully incorporated before adding the next. Mix in your vanilla extract.
Combine everything
Add your dry ingredients and sour cream alternately to the butter mixture, starting and ending with the dry ingredients. Mix just until combined – don’t overdo it or your cake will be tough.
Fold in pineapple
This is important – make sure your crushed pineapple is really well drained, then gently fold it into the batter. You want it distributed evenly without overmixing.
Bake
Pour your batter into the prepared tin and smooth the top. Bake for 50-60 minutes until a skewer inserted in the centre comes out clean. The top should be golden and spring back when lightly pressed.
Make the glaze
Whilst your cake cools slightly, whisk together your icing sugar and pineapple juice until smooth. If it’s too thick, add a drop more juice; if too thin, add more icing sugar.
Glaze and serve
Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack. Whilst it’s still slightly warm, drizzle your glaze over the top – it will soak in beautifully. Let it cool completely before slicing.
Handy Tips
Little tricks to make this cake absolutely perfect:
- Drain pineapple thoroughly – squeeze out excess juice or your cake will be soggy.
- Room temperature ingredients – butter, eggs, and sour cream should all be at room temperature for best mixing.
- Don’t overmix – once flour is added, mix just until combined.
- Sift icing sugar – prevents lumps in your glaze.
- Glaze whilst warm – it soaks in better when the cake is still slightly warm.
- Test properly – a skewer should come out clean, not wet batter.
- Cool in tin first – those 10 minutes help it set so it doesn’t fall apart.
- Storage – keep in an airtight container at room temperature for up to 5 days.
- Freezing – wrap well and freeze unfrosted for up to 3 months.
- Variations – add desiccated coconut to the batter for extra tropical flavour.
Questions You Might Have
Can I use fresh pineapple instead?
Tinned crushed pineapple works best as it’s already soft and the right consistency. Fresh pineapple contains enzymes that can affect the texture of baked goods.
My cake sank in the middle – what happened?
This usually means it wasn’t fully baked. Make sure to test with a skewer and give it the full baking time. Ovens vary, so yours might need a few extra minutes.
Can I make this in a different tin?
You could use a round cake tin or even a bundt tin, though you’ll need to adjust baking time. A wider, shallower tin will bake faster.
What if I don’t have sour cream?
Greek yogurt works brilliantly as a substitute. Use the same amount and your cake will still be lovely and moist.
The glaze is too runny – help!
Add more icing sugar a tablespoon at a time until it reaches the consistency you want. It should be pourable but not watery.
Can I add coconut?
Absolutely! Fold in ½ cup of desiccated coconut with the pineapple for a piña colada vibe.
How do I know when it’s properly baked?
Insert a skewer or toothpick in the centre – it should come out clean or with just a few dry crumbs. The cake should also spring back when gently pressed.
More Fruity Bakes
Other lovely cakes perfect for afternoon tea:
Juicy Pineapple Heaven Cake
Moist pineapple loaf cake topped with a sweet pineapple glaze – incredibly tender and packed with tropical flavour in every slice!
Course: Dessert, Afternoon Tea
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Serves: 8-10 slices
Ingredients
For the cake:
- 1½ cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
- 1 cup crushed pineapple, very well drained
For the glaze:
- ½ cup icing sugar
- 2 tablespoons pineapple juice (reserved from the tin)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf tin thoroughly.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
- Add the dry ingredients and sour cream alternately to the butter mixture, starting and ending with the dry ingredients. Mix just until combined – don’t overmix!
- Gently fold in the well-drained crushed pineapple until evenly distributed.
- Pour the batter into your prepared loaf tin and smooth the top.
- Bake for 50-60 minutes until a skewer inserted in the centre comes out clean and the top is golden.
- Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack.
- Whilst the cake is still slightly warm, whisk together the icing sugar and pineapple juice until smooth. Drizzle over the cake, letting it soak in.
- Let cool completely before slicing. Enjoy!
Notes
HELPFUL TIPS
- Drain pineapple really well – squeeze out excess juice to prevent sogginess.
- Room temperature ingredients – everything mixes better this way.
- Don’t overmix – once flour is added, mix just until combined.
- Sift icing sugar – prevents lumps in the glaze.
- Glaze whilst warm – it soaks in beautifully.
- Test with a skewer – should come out clean when done.
- Cool in tin first – 10 minutes helps it set.
- Storage – keep in an airtight container for up to 5 days.
- Freezing – wrap well, freeze unfrosted for up to 3 months.
- Add coconut – fold in ½ cup desiccated coconut for extra tropical flavour.
