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
- 1 cup crushed pineapple (with juice)
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (or milk + 1 tsp vinegar)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice (from the can)
- ½ tsp vanilla extract (optional)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper for easy removal. - Make the Batter:
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the butter and oil; mix until the mixture is crumbly. Add the eggs one at a time, mixing well after each. Stir in the vanilla, pineapple (with juice), and buttermilk until smooth. - 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. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely. - Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and pineapple juice until smooth and pourable. Add more juice if needed to reach the desired consistency. - Assemble and Glaze:
Place one cake layer on a serving plate. If desired, spread a thin layer of glaze or frosting between the layers. Add the second layer on top. Pour the glaze over the top, letting it drip down the sides for a beautiful finish. - Serve:
Let the glaze set for about 15 minutes, slice, and enjoy your tropical pineapple layer cake!
If you’d like, I can help you add toasted coconut, whipped cream, or a pineapple topping for extra flair—just say so!