Pineapple Drizzle Cake Recipe

Pineapple Drizzle Cake Recipe

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Looking for a light, fruity dessert that combines tropical flavor with classic cake goodness? The Pineapple Drizzle Cake is a moist, fluffy, and utterly refreshing cake that will leave your taste buds dancing. Whether you’re baking for a summer get-together, a special celebration, or just to treat yourself, this cake promises a mouthwatering experience. The sweet tang of pineapple is perfectly balanced with a buttery sponge and a vibrant drizzle that soaks in beautifully. This recipe is straightforward, fuss-free, and delivers excellent results every single time.

Ingredients

For the Cake:

  • 200g unsalted butter, softened
  • 200g caster sugar
  • 4 large eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 100g crushed pineapple (drained)
  • 1 tsp vanilla extract

For the Drizzle:

  • 4 tbsp pineapple juice (from canned pineapple)
  • 3 tbsp icing sugar

For Decoration (optional):

  • Pineapple slices or chunks
  • A few mint leaves for garnish
  • A dusting of icing sugar

Instructions

  1. Preheat the oven to 180°C (160°C fan)/350°F/Gas mark 4. Grease and line a 20cm (8-inch) round cake tin or a loaf tin with baking paper.
  2. Cream the butter and sugar together in a large mixing bowl until pale, light, and fluffy. Use an electric mixer or a wooden spoon for best results. This process is crucial for creating a soft and airy cake texture.
  3. Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of flour to help it bind back together.
  4. Fold in the flour and baking powder gently using a spatula or metal spoon. Mix only until incorporated—over-mixing can toughen the cake.
  5. Add the crushed pineapple and vanilla extract to the batter. Stir it through until evenly distributed. The pineapple not only gives a lovely tropical flavor but also adds moisture to the cake.
  6. Pour the batter into the prepared cake tin and smooth the top with a spatula. Tap the tin gently on the counter to release any air bubbles.
  7. Bake in the preheated oven for 35-40 minutes or until a skewer inserted in the center comes out clean. The top should be golden brown, and the cake should spring back when lightly pressed.
  8. Prepare the drizzle while the cake is baking. In a small bowl, mix the pineapple juice and icing sugar until smooth. Set aside.
  9. Once the cake is done, remove it from the oven and let it cool in the tin for about 10 minutes. While the cake is still warm, poke small holes across the top with a skewer or fork.
  10. Slowly pour the pineapple drizzle over the cake, allowing it to seep into the sponge. This step adds extra flavor and keeps the cake deliciously moist.
  11. Let the cake cool completely in the tin or on a wire rack. Once cooled, decorate with pineapple slices or chunks, a sprinkle of icing sugar, and mint leaves if desired.
  12. Serve and enjoy! This cake pairs wonderfully with a cup of tea or a scoop of vanilla ice cream. It stays fresh for several days when stored in an airtight container and tastes even better the next day as the flavors deepen.

This Pineapple Drizzle Cake is a perfect combination of simplicity and indulgence. With just the right amount of sweetness and a vibrant fruity punch, it brings tropical vibes to your table with ease. Give it a try and bring a slice of sunshine into your kitchen!

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