Pineapple Drizzle Cake is a moist, tangy-sweet dessert that brings a burst of tropical flavor with every bite. This cake is perfect for warm summer days, festive gatherings, or simply when you’re craving something refreshing and indulgent.
The juicy pineapple infuses the cake with natural sweetness and a tender crumb, while the drizzle on top adds a delightful glaze that elevates every slice. Whether served with a dollop of whipped cream, a scoop of vanilla ice cream, or simply on its own, this cake is sure to impress your family and guests. Easy to make and hard to resist, this recipe will quickly become a go-to favorite for any dessert lover.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 1 cup crushed pineapple (drained slightly, reserve juice)
For the Drizzle:
- ½ cup powdered sugar
- 2–3 tbsp reserved pineapple juice
- 1 tsp lemon juice (optional for extra zing)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper for easy removal. - Prepare Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3–4 minutes using an electric mixer. - Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. - Add Sour Cream and Pineapple
Fold in the sour cream (or yogurt) and then gently stir in the crushed pineapple. The batter should be moist and slightly thick. - Combine with Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to keep the cake light and fluffy. - Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and springy to the touch. - Prepare the Drizzle
While the cake is baking or cooling, prepare the drizzle by mixing the powdered sugar with 2–3 tablespoons of the reserved pineapple juice. Add lemon juice if you prefer a tangier flavor. Stir until smooth and pourable. - Drizzle While Warm
Once the cake is out of the oven and slightly cooled (about 10 minutes), poke small holes all over the surface using a skewer or toothpick. Slowly pour the drizzle over the top, allowing it to seep into the cake and coat the surface. - Cool and Serve
Allow the cake to cool completely before slicing. Serve as is or garnish with extra pineapple pieces, coconut flakes, or a sprinkle of chopped mint for a fresh touch.