Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 (8-ounce) can crushed pineapple, drained well
- ½ cup sour cream (or Greek yogurt as a substitute)
- ½ cup chopped toasted walnuts or pecans (optional)
Substitution tips: If you want to make this recipe a bit lighter, you can swap half of the butter for unsweetened applesauce. For a dairy-free version, use coconut oil instead of butter and a plant-based yogurt alternative in place of sour cream.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This blend of spices is what gives the cake its heartwarming aroma—Mama Lou swore by cinnamon for that cozy touch.
- In a large mixing bowl, cream the softened butter with both sugars until the mixture is light and fluffy, about 4-5 minutes. I always let my mixer run a little longer here because it makes the cake lighter—Ouma and I would tap our spoons impatiently, eager to sneak a taste of the batter.
- Add the eggs one at a time, beating well after each addition. Next, stir in the vanilla extract. This is where the batter starts to smell like a promise of something wonderful.
- Mix in the sour cream (or yogurt), which keeps the cake moist and tender, a trick Mama Lou taught me that I now swear by.
- Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Overmixing is the enemy here; you want the cake to stay tender and light.
- Fold in the well-drained crushed pineapple and nuts if using. The pineapple brings that burst of juiciness in every bite—don’t skimp on draining it well to avoid a soggy cake.
- Pour the batter evenly into your prepared pan and smooth the top with a spatula.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. The edges will be golden, and the middle should spring back when lightly pressed.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing. When I was little, Mama Lou would let me lick the spatula while waiting—one of my fondest memories of her kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
