Glazed Pineapple Sweet Cream Cake

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Absolutely! Here’s a beautifully expanded and detailed version of your Glazed Pineapple Sweet Cream Cake recipe, complete with a rich introduction, historical context, preparation methods, and a warm conclusion that connects with cake lovers.

Glazed Pineapple Sweet Cream Cake

A Luscious Celebration of Tropical Flavor and Velvety Richness

Introduction

If sunshine had a flavor, it would taste like this Glazed Pineapple Sweet Cream Cake. A marvel of moistness, this cake is a tropical twist on a classic southern cream cake — combining the richness of butter and sour cream with the brightness of crushed pineapple and a silky pineapple glaze. Whether you’re celebrating a family gathering, a summer picnic, or simply craving something sweet and comforting, this cake delivers both nostalgia and novelty in every bite.

A Slice of History

Sweet cream cakes have their roots in American baking traditions, especially in the South, where dairy-rich batters and long, slow bakes produce tender, flavorful cakes. The addition of pineapple, once considered an exotic luxury, became popular in the early 20th century when canned fruits gained popularity. Pineapple upside-down cake made its mark, and soon variations like this one were born — using the fruit’s tropical tang to cut through the richness of dense crumb cakes.

This Glazed Pineapple Sweet Cream Cake is a modern interpretation, keeping the soft, velvety interior and enhancing it with fresh pineapple flavor and a sweet-tart glaze that soaks into every slice.

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional, but adds a lovely floral note)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 (8 oz) can crushed pineapple in juice, well-drained
  • 2 tablespoons pineapple juice (reserved from the can)

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons pineapple juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Method & Instructions

1. Prepare Your Pan & Oven:

Preheat your oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt pan thoroughly to prevent sticking and ensure a perfect release.

2. Creaming the Butter & Sugar:

In a large mixing bowl, use a stand or hand mixer to cream the softened butter, oil, and sugar until pale, fluffy, and full of air — about 4–5 minutes. This step creates the base for a light yet rich crumb.

3. Add Eggs and Extracts:

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using). The almond adds a gentle depth that pairs beautifully with pineapple.

4. Mix Dry Ingredients Separately:

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening.

5. Alternate Mixing:

Add the dry mixture to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with flour. This technique helps preserve the air whipped into the batter while incorporating everything smoothly.

6. Incorporate Pineapple:

Gently fold in the drained crushed pineapple and the reserved 2 tablespoons of juice. Don’t overmix — you want the pineapple to stay distinct and juicy in the batter.

7. Bake the Cake:

Pour the batter evenly into your prepared Bundt pan and smooth the top. Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.

8. Cooling Process:

Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. This rest time helps the cake set and release cleanly.

Glazing the Cake

Once the cake is fully cooled, whisk together the powdered sugar, pineapple juice, vanilla, and a pinch of salt until smooth and pourable. Drizzle generously over the cake, letting it cascade down the ridges and soak slightly into the crumb for added moisture and flavor.

If desired, garnish with small pineapple chunks, toasted coconut flakes, or a sprig of mint for an extra flourish.

Formation & Serving

This cake is perfect for slicing thick and serving with coffee, tea, or even a scoop of vanilla ice cream. Its formation as a Bundt showcases the beautiful glaze and makes every slice an elegant presentation. It also holds up well for a few days, making it ideal for make-ahead dessert planning.

Conclusion: For the Lovers of Pineapple, Cream, and Comfort

This Glazed Pineapple Sweet Cream Cake is more than dessert — it’s a warm memory, a cozy hug, and a celebration of the joy that tropical fruit can bring to a traditional Southern classic. Cake lovers will adore the moist texture, while pineapple enthusiasts will swoon over the balanced sweetness and zing of the glaze. It’s a love letter to indulgence — rich, fruity, and unforgettable.

Whether you’re a seasoned baker or a curious newcomer, this recipe offers a simple path to something truly special. Share it with family, serve it at celebrations, or bake it just because. This one’s for the lovers — of cake, of pineapple, and of those golden moments around the table.

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