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
  • 3 large eggs
  • 1 cup crushed pineapple (with juice)
  • ½ cup sour cream or plain yogurt
  • 1 tsp vanilla extract

For the Pineapple Glaze:

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
  2. Make the batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add softened butter and mix until crumbly.
  3. Add eggs, crushed pineapple with juice, sour cream, and vanilla extract. Beat with an electric mixer on medium speed for 2–3 minutes until smooth and fluffy.
  4. 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.
  5. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  6. Make the glaze: In a small bowl, whisk powdered sugar with pineapple juice and vanilla until smooth and pourable.
  7. Assemble the cake: Place one cake layer on a serving plate. Spread a bit of glaze on top, then stack the second layer. Pour the remaining glaze over the top, letting it drip slightly down the sides.
  8. Allow the glaze to set for about 10–15 minutes before slicing and serving.

If you’d like, I can help you add decoration ideas, like toasted coconut or extra pineapple on top — just say the word!

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