Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple in juice (undrained)
- ½ tsp salt
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp pineapple juice (reserved from the can or fresh)
- 1 tsp vanilla extract
Optional Garnish:
- Fresh pineapple slices
- Toasted coconut flakes
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Cake Batter: In a large mixing bowl, combine flour, sugar, baking soda, and salt. Add eggs, vanilla, and crushed pineapple with its juice. Stir until just combined—do not 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.
- Cool: Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla until smooth. If needed, add a bit more juice for a thinner consistency.
- Assemble & Glaze: Place one cake layer on a serving plate, drizzle with some glaze, place the second cake layer on top, and pour remaining glaze over the cake, letting it drip down the sides.
- Garnish & Serve: Top with pineapple slices or toasted coconut if desired. Slice and enjoy!
If you want, I can also give you a moist tropical-style version of this cake that includes cream cheese frosting instead of glaze for extra richness.