Pineapple Layer Cake with Glaze

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 (20 oz) can crushed pineapple (with juice)
• ½ cup chopped walnuts or pecans (optional)

For the Glaze:

• ½ cup unsalted butter
• ¾ cup granulated sugar
• ½ cup evaporated milk
• 1 tsp vanilla extract

Instructions

1. Preheat Oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Cake Batter:
   In a large bowl, mix flour, sugar, baking soda, and salt. Add eggs, vanilla, and the entire can of crushed pineapple (with juice). Stir until well combined. Fold in nuts if using.
3. Bake:
   Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
4. Make the Glaze:
   In a saucepan, combine butter, sugar, and evaporated milk. Bring to a gentle boil over medium heat, stirring constantly for about 4–5 minutes. Remove from heat and stir in vanilla.
5. Assemble the Cake:
   Once cake layers are cooled, place one layer on a plate. Pour a portion of the warm glaze over it. Add the second layer and pour the remaining glaze over the top, allowing it to drip down the sides.
6. Cool & Serve:
   Let the glaze set for 20–30 minutes before slicing. Serve warm or at room temperature.

Would you like a cream cheese layer or toasted coconut topping added too?