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
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
- Make the batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add softened butter and mix until crumbly.
- 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.
- 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 the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Make the glaze: In a small bowl, whisk powdered sugar with pineapple juice and vanilla until smooth and pourable.
- 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.
- 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!