Based on the hot and sunny weather outside, I guess it’s safe to say that summer is officially here! One thing I love about summer is getting together with friends and family for cookouts! Now, I can’t necessarily say I love cookouts or the sake of playing a good game of bags, because lord knows I am horrible at it. But I love them for the simple fact that there is always a variety of phenomenal foods to sample from. I get it. Sometimes, after a long day in the sun and being full from sampling various dips and pasta salads, dessert may not be on everyone’s mind. I personally think the best summer desserts are always the ones that incorporate fresh fruits; think of tarts with cream or custard and fresh fruit or yogurt and cream cheese dips that perfectly paired with seasonal fruit. Additionally, anything that can be kept cool like uh…..ICE CREAM is always a winner! This summer pineapple cake recipe I am sharing with you today is simple, delicious, and refreshing to eat after a hot summer day. I ‘borrowed’ this recipe from my mother and made some minor changes to it, considering that I wanted it to be approachable for all everyday cooks. What I love about this recipe is that it starts off with baking a simple yellow cake, but in the end the taste is everything but plain and boring. I know some of you may be hesitant to try a frosting that is made out of sour cream, but I can assure you after trying just once that you’ll be hooked! Keep in mind this dessert must be refrigerated so that the pineapple cake stays moist and the frosting stays cool and at a certain consistency. Next time you attend or host a cookout, bring this summer dessert. I am sure it will turn out to be a crowd favorite!
Summer Pineapple Cake
1 box yellow cake mix
1 16 oz of sour cream (at room temperature)
1 4 oz. can of crushed pineapple, plus juice
¼ tsp.vanilla extract
1 cup sugar
- Cook cake mix according to the box and pour batter into a greased 9x13 cake pan or two 9 inch round cake pans.
- Let cake cool completely. In a small bowl mix sour cream, vanilla extract, and sugar and set aside. (note: sour cream will change consistency. It should look like a thick glaze).
- Using a toothpick, prick small holes all over cake.
- Pour crushed pineapple and juice through a strainer and into a bowl. Squeeze as much of the pineapple juice out of the crushed pineapple as possible. Keep crushed pineapple in a separate bowl.
- Using a small spoon, slowly pour all of the pineapple juice over cake and refrigerate for about 15 minutes.
- Pour sweetened sour cream frosting over cake. Use a spoon to spread frosting if needed.
- Refrigerate for 10 minutes before serving.
Note: To bake pineapple cake in mason jars follow the cake box recipe and fill each mason jar ½ way. Bake for the same amount of time you would for a regular cake pan. After it has baked and cooled, prick holes all over cake and pour pineapple juice over cake. Let the cake cool completely before adding frosting and crushed pineapple on top.
Source: Adapted from original cook, E.Martinez