Ingredients
1 large fresh pineapple (3 lbs), cored and chopped
2 cups all-purpose flour
1.5 cups granulated sugar
1 cup unsalted butter, chilled and cubed
3 large eggs, room temperature
2 teaspoons baking powder
1/2 teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, toss chopped pineapple with 1/3 cup sugar. Let sit 15 minutes for juices to develop.
In a separate bowl, whisk flour, baking powder, salt, and remaining sugar (remaining 1 cup). Set aside.
In a stand mixer, cream butter until smooth. Gradually add eggs, one at a time, mixing well after each addition.
Slowly add dry ingredients to butter mixture, alternating with 1/2 cup buttermilk, until just combined.
Fold in pineapple and juices into batter.
Pour batter into prepared dish and smooth the top.
Bake 40-45 minutes until a toothpick inserted comes out clean.
Meanwhile, prepare glaze: Melt 1/2 cup butter with 1/2 cup brown sugar in a saucepan. Boil for 2 minutes. Remove from heat and stir in 1/4 cup water. Pour over warm cake.
Let glaze set slightly before slicing.
Notes
Use ripe, fragrant pineapple for best results.
For a denser texture, substitute cake flour for all-purpose flour.
Canned pineapple (drained) may require reducing added sugar by 1/4 cup.
Store in an airtight container at room temperature up to 3 days.
Recipe adapted for no alcohol/no pork content.
- Prep Time: 20
- Cook Time: 45
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450
- Sugar: 50g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg