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Juicy Pineapple Cake

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This Juicy Pineapple Cake is moist, sweet, and bursting with tropical flavor. Topped with a luscious pineapple glaze, it’s a delightful treat perfect for any occasion, from family gatherings to summer barbecues.

Ingredients

Scale

For the Cake:

  • 2 cups (250 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (20 oz/567 g) crushed pineapple in juice (do not drain)

For the Pineapple Glaze:

  • 1/4 cup (60 g) unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (120 ml) pineapple juice (from the canned pineapple)
  • 1/4 cup (60 ml) heavy cream (optional for extra richness)

Instructions

1. Preheat the Oven:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan or line it with parchment paper.

2. Make the Cake Batter:

  1. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
  2. Add the eggs, vanilla extract, and the entire can of crushed pineapple (juice included). Stir until just combined; do not overmix.

3. Bake the Cake:

  1. Pour the batter into the prepared baking pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan.

4. Make the Pineapple Glaze:

  1. In a small saucepan, melt the butter over medium heat. Add the sugar, pineapple juice, and heavy cream (if using). Cook, stirring constantly, until the mixture comes to a gentle boil and thickens slightly, about 3–5 minutes. Remove from heat.

5. Glaze the Cake:

  1. While the cake is still warm, poke holes all over the surface with a fork or skewer. Pour the pineapple glaze evenly over the cake, allowing it to soak in.

6. Serve:

  1. Let the cake cool completely before slicing. Serve as is, or top with whipped cream or toasted coconut for extra flavor.

Notes

  • For a lighter glaze, skip the heavy cream and use additional pineapple juice.
  • Add chopped pecans or shredded coconut to the batter for extra texture and flavor.
  • This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://ukfinda.com/juicy-pineapple-cake/