Pineapple Layer Cake with Glaze

Ingredients


For the cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple (with juice)
  • ½ cup sour cream or plain yogurt

For the glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice (reserved from the can or fresh)
  • ½ tsp vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add butter and oil to the dry ingredients. Beat with an electric mixer until crumbly.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Add crushed pineapple (with juice) and sour cream. Mix until batter is smooth and well combined.
  6. Divide batter evenly between the prepared pans.
  7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Make the glaze: Whisk together powdered sugar, pineapple juice, and vanilla until smooth and pourable.
  10. Assemble: Place one cake layer on a serving plate, spread a bit of glaze, top with second layer, then pour remaining glaze over the top, letting it drip down the sides.
  11. Optional: Garnish with pineapple chunks, toasted coconut, or maraschino cherries.
  12. Slice and enjoy!

Would you like me to adapt this for cupcakes or a sheet cake?

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