This recipe creates a “Tropical Pineapple Loaf Cake,” a moist and flavorful cake baked in a loaf pan, featuring chunks of sweet pineapple and finished with a glossy, sweet glaze. The image prominently displays a golden-brown loaf cake, generously topped with soft, translucent pineapple chunks and a glistening white glaze that cascades down its sides. A slice has been cut from the loaf, revealing a tender, light-colored crumb studded with more pineapple pieces, demonstrating its rich, fruit-laden interior. This cake is a delightful treat, offering a refreshing tropical escape with every bite, perfect for breakfast, dessert, or a comforting snack.
Ingredients:
For the Pineapple Loaf Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk, at room temperature
- 1 can (8 ounces or 227g) crushed pineapple, well-drained, or 1 cup fresh pineapple, finely diced
- Optional: ½ teaspoon coconut extract for enhanced tropical flavor
For the Simple Pineapple Glaze:
- 1 cup (120g) powdered sugar (confectioners’ sugar), sifted
- 2-3 tablespoons pineapple juice (reserved from canned pineapple or fresh)
- ½ teaspoon vanilla extract (optional)
Equipment:
- 9×5 inch loaf pan
- Large mixing bowls (2)
- Medium mixing bowl
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Instructions:
Part 1: Prepare the Pineapple Loaf Cake Batter
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides to easily lift the cake out later.
- Drain Pineapple: If using canned crushed pineapple, make sure it is very well-drained. Press out excess liquid using a fine-mesh sieve or paper towels. If using fresh pineapple, dice it finely. Reserve 2-3 tablespoons of the pineapple juice for the glaze.
- Whisk Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium-high speed, cream together the softened unsalted butter and granulated sugar for 2-3 minutes, until light and fluffy.
- Add Eggs and Vanilla: Add the large eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract and optional coconut extract. Scrape down the sides of the bowl as needed.
- Alternate Dry and Wet: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients (e.g., 1/3 dry, 1/2 milk, 1/3 dry, remaining milk, 1/3 dry). Mix until just combined after each addition. Avoid overmixing, as this can lead to a tough cake.
- Fold in Pineapple: Gently fold in the well-drained crushed or diced pineapple using a rubber spatula until it is evenly distributed throughout the batter.
Part 2: Bake the Loaf Cake
- Pour into Pan: Pour the cake batter evenly into the prepared loaf pan. Smooth the top with a spatula.
- Bake: Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. The exact baking time can vary depending on your oven.
- Cool in Pan: Remove the loaf pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for 10-15 minutes. This helps the cake set and prevents it from breaking when removed.
- Remove from Pan: After cooling slightly, use the parchment paper overhang (or carefully invert) to lift the cake out of the pan and place it on the wire cooling rack to cool completely.
Part 3: Prepare and Apply the Simple Pineapple Glaze
- Whisk Glaze Ingredients: In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of the reserved pineapple juice. If using, add the vanilla extract.
- Adjust Consistency: Add more pineapple juice, ½ teaspoon at a time, until you reach a smooth, pourable glaze consistency. You want it thick enough to visibly coat the cake but thin enough to slowly drip down the sides.
- Glaze Cooled Cake: Once the Tropical Pineapple Loaf Cake is completely cool, drizzle the glaze generously over the top, allowing it to cascade down the sides of the cake, as seen in the image.
- Allow Glaze to Set: Let the glaze set for about 15-20 minutes before slicing.
Part 4: Serve and Store
- Slice and Serve: Slice the cooled and glazed Tropical Pineapple Loaf Cake into thick pieces and serve.
- Enjoy: This cake is perfect as a dessert, a delightful breakfast treat, or a comforting snack with coffee or tea.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap and then aluminum foil, for up to 2-3 months. Thaw at room temperature before serving.
Tips for Success:
- Room Temperature Ingredients: As with most baking, ensuring your butter, eggs, and milk are at room temperature will help create a smoother batter and a more evenly textured cake. This is a common practice for many cakes, including Peach Cobbler Pound Cake, Strawberry Yogurt Cake, and Slap Ya Momma Pound Cake.
- Don’t Overmix: Overmixing the batter after adding the dry ingredients can develop the gluten too much, resulting in a tough cake. Mix until just combined.
- Thoroughly Drain Pineapple: Excess moisture from the pineapple can make the cake soggy. Squeeze out as much liquid as possible, especially if using canned pineapple.
- Adjust Glaze Consistency: The amount of liquid needed for the glaze can vary slightly depending on humidity and the precise amount of powdered sugar. Add liquid gradually to achieve the desired consistency.
- Cool Completely Before Glazing: Glazing a warm cake will cause the glaze to melt and be absorbed, rather than creating a beautiful, distinct layer. This is a general rule for many glazed cakes, including Apple Cinnamon Crumb Cake Loaf.
- Flavor Enhancements: For an even richer tropical flavor, you can toast some shredded coconut and sprinkle it on top of the glaze after it sets. This also relates to other pineapple and coconut themed desserts, such as the Pineapple and Coconut Cake and Pineapple Dream.
- Similar Cake Types: This recipe falls into the category of loaf cakes, similar in structure to Jamaican Banana Bread and Apple Cinnamon Crumb Cake Loaf. It also shares common baking principles with various pound cakes and bundt cakes.