This tropical-inspired cake is moist, buttery, and bursting with the sweetness of pineapple. Topped with a simple pineapple glaze, it’s the perfect dessert for any occasion.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained (reserve juice)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (reserved from the canned pineapple)
Directions
Prepare the Cake Batter:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the crushed pineapple and reserved juice. Begin and end with the dry ingredients, mixing just until combined.
Bake the Cake:
- Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely in the pan on a wire rack.
Prepare the Pineapple Glaze:
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of reserved pineapple juice. Add more juice, one teaspoon at a time, until you reach the desired consistency.
Glaze the Cake:
- Once the cake has cooled, drizzle the glaze evenly over the top.
- Let the glaze set for a few minutes before slicing and serving.
Tips and Variations
- Add Coconut: Sprinkle shredded coconut on top of the glaze for a tropical twist.
- Extra Pineapple Flavor: Fold additional crushed pineapple into the batter for a richer pineapple taste.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This Pineapple Cake with Pineapple Glaze is simple to make yet delightfully flavorful. Perfect for gatherings or as a sweet treat to brighten your day!