Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281 g)
- Granulated sugar: 1 3/4 cups (350 g)
- Baking powder: 3 teaspoons (10 g)
- Salt: 1 teaspoon (5 g)
- Pineapple chunks, crushed (drained): 1 (20 ounce) can (567 g)
- Vegetable oil: 1/2 cup (120 ml)
- Eggs: 3 large
- Sour cream: 1 cup (240 g)
- Vanilla extract: 1 teaspoon (5 ml)
Preparation Time:
30 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Beginner)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together pineapple, oil, eggs, sour cream, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely in the pan before frosting.
Nutritional Information:
Per serving (1/8 cake):
- Calories: 350
- Fat: 15 g
- Saturated Fat: 5 g
- Cholesterol: 75 mg
- Sodium: 250 mg
- Carbohydrates: 50 g
- Fiber: 2 g
- Sugar: 30 g
- Protein: 5 g
Dish Characteristics:
- Moist and fluffy texture
- Sweet and tangy pineapple flavor
- Perfect for any occasion
User Comments:
- "This cake is absolutely delicious! It's so moist and the pineapple flavor is amazing."
- "I love how easy this cake is to make. It's perfect for beginners."
- "This cake is always a hit at my parties. Everyone loves it!"
- "The perfect balance of sweetness and tartness. I highly recommend this recipe."
- "I added some toasted coconut on top for extra flavor and it was incredible!"
Special Precautions and Tips:
- Use drained pineapple chunks to prevent the cake from becoming too wet.
- If you don't have sour cream, you can substitute plain yogurt.
- Let the cake cool completely before frosting to prevent the frosting from melting.
