Table of Contents
In a large bowl, whisk together the oil, sour cream and sugar. Add eggs and vanilla and whisk until smooth. Whisk in baking powder, baking soda and salt until completely combined. Whisk in flour until just incorporated. Slowly stir in pineapple with a spatula.
It is such a great, fruity cake for spring, with some whipped cream and fresh fruit. One of the best things about this homemade cake is how easy it is to make. Because we use oil and not butter, the batter can be stirred together with a whisk in one bowl, and using canned pineapple makes it doable even if you’re out of fresh!
Strawberries, blueberries and raspberries would all be great with this pineapple cake. Make a layer cake! This cake recipe can be baked in 3 8″ or 9″ round cake pans without adapting the recipe.
Arrange the pineapple wedges in one even layer over the butter and sugar. In a large bowl, beat the remaining 8 tablespoons of butter, granulated sugar and zest with an electric mixer on high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks and vanilla and beat until smooth.
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