Moist Pineapple Dream Cake

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set aside.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then mix in vanilla extract.

Step 4: Add the crushed pineapple with juice and sour cream to the wet mixture and stir to combine.

Step 5: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.

Step 6: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 8: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and mix until smooth. Add vanilla extract, drained crushed pineapple, and enough pineapple juice to reach desired consistency. Beat until fluffy.

Step 9: Frost the cooled cake layers and decorate as desired. Garnish with a pineapple slice for a tropical touch.

Storage Information

Store the cake covered in the refrigerator for up to 5 days. Let it come to room temperature before serving. The unfrosted cake layers can also be wrapped and frozen for up to 2 months.