Ingredients
Scale
- 2 cups all-purpose flour (you can substitute with gluten-free flour blend for a GF version)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained well (reserve juice for optional glaze)
- 1/2 cup buttermilk (or substitute with 1/2 cup milk plus 1 teaspoon lemon juice, let sit for 5 minutes)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy—about 3 to 4 minutes. This step is key to achieving a tender crumb, a trick Mama Lou always emphasized.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, letting the aroma fill your kitchen—it’s a moment I cherish every time.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to keep the cake light.
- Fold in the well-drained crushed pineapple carefully, preserving the little bursts of fruit texture that make this cake special.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This pause reminds me of those quiet afternoons with Mama Lou when patience was part of the recipe.
- Optional: While the cake cools, combine 1/4 cup reserved pineapple juice with 2 tablespoons sugar in a small saucepan over medium heat. Stir until sugar dissolves and glaze thickens slightly. Brush this over the cooled cake for an extra layer of shine and sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
