Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup crushed pineapple (with juice)
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice (from the crushed pineapple or canned)
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Make the batter: In a large bowl, cream together the butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add pineapple: Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple (with its juice). Mix until just combined—don’t overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla until smooth and pourable.
- Assemble and glaze: Place one cake layer on a serving plate. If desired, spread a thin layer of glaze between layers. Top with the second layer and pour the remaining glaze over the top, letting it drip down the sides.
- Serve: Allow the glaze to set for 15–20 minutes before slicing. Enjoy!
If you’d like, I can help you add a filling, topping (like toasted coconut or whipped cream), or tips for decoration. Want that?