A friend of mine had a taste and immediately rushed over, wanting the recipe.

There’s something truly magical about combining the tropical sweetness of pineapple with the rich, buttery goodness of white chocolate. This heavenly white chocolate pineapple cake is a delightful dessert that can brighten up any occasion, from family gatherings to casual get-togethers with friends. Originally inspired by a family vacation where we indulged in fresh pineapples and decadent white chocolate treats, this cake has become a cherished favorite in our home. It's perfect for anyone looking to add a touch of tropical flair to their dessert menu.

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, try serving it with a fresh fruit salad featuring strawberries, blueberries, and kiwi. A nice cup of hot tea or freshly brewed coffee would also complement the cake’s sweetness, making it an ideal treat for an afternoon tea party or a Sunday brunch.

Servings: 8-10

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup canned crushed pineapple, drained
1 cup white chocolate chips

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the crushed pineapple and white chocolate chips until evenly distributed.

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, you can dust the cake with powdered sugar or drizzle it with a simple glaze for extra sweetness.

For those who prefer a bit of crunch, add 1/2 cup of chopped pecans or walnuts to the batter. If you're baking for kids or picky eaters, consider swapping the white chocolate chips for milk or dark chocolate chips. You can also layer the cake with a cream cheese frosting for an extra touch of indulgence. Another fun twist is to add shredded coconut to enhance the tropical flavor even more.