Pineapple Cranberry Butter Cake

Pineapple Cranberry Butter Cake (Soft & Moist)

🍰 Ingredients

Cake batter

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter (softened)

• ¾ cup sugar

• 2 eggs

• 1 tsp vanilla extract

• ½ cup sour cream or plain yogurt

• 1 cup pineapple chunks (fresh or canned, drained)

• ½ cup fresh or dried cranberries

Optional topping

• 2 tbsp sugar for sprinkling on top

👨‍🍳 Instructions

1. Preheat oven

• Preheat oven to 350°F (175°C).

• Grease a 9-inch round baking dish or pie dish.

2. Mix dry ingredients

In a bowl combine:

• flour

• baking powder

• baking soda

• salt

Set aside.

3. Cream butter and sugar

In another bowl:

1. Beat butter and sugar until light and fluffy (about 2–3 minutes).

2. Add eggs one at a time, mixing well after each.

3. Stir in vanilla extract.

4. Combine batter

1. Add half of the dry ingredients.

2. Mix in sour cream/yogurt.

3. Add remaining dry ingredients and mix gently until smooth.

5. Add fruit

Fold in:

• pineapple chunks

• cranberries

Spread batter evenly in the baking dish.

6. Bake

• Sprinkle 2 tbsp sugar on top (optional for a crisp crust).

• Bake 35–40 minutes until golden and a toothpick inserted comes out clean.

🍽️ Serving

Let cool for 15 minutes before slicing.

Great served with:

• whipped cream

• vanilla ice cream

• a light dusting of powdered sugar

💡 Tips for best texture

• Drain pineapple well to avoid a soggy cake.

• Toss fruit with 1 tbsp flour before mixing so it doesn’t sink.

• For extra flavor add ½ tsp lemon zest.

If you’d like, I can also show you:

• A 4-ingredient pineapple cake (super easy)

• A bakery-style pineapple upside-down cake 🍍

• A pineapple coconut tropical cake version.