Pineapple Layer Cake with Glaze

Instructions

Prepare the Batter

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with pineapple juice, and mix until smooth. Gently fold in the crushed pineapple.

Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Glaze

In a medium bowl, whisk together powdered sugar, pineapple juice, lemon juice, and cornstarch (if using) until smooth and pourable.

Assemble the Cake

Place one cake layer on your serving plate, drizzle some glaze, and add the second layer. Pour the remaining glaze over the top, letting it drip naturally down the sides for a rustic finish.

Why This Pineapple Layer Cake Works

This Pineapple Layer Cake with Glaze is light yet moist, bursting with fresh pineapple flavor while maintaining a fluffy structure. The tangy pineapple glaze seeps into the layers, ensuring each bite is flavorful and not overly sweet.

To expand your baking, consider trying this Southern Strawberry Sweet Tea for this hot summer for your celebrations, or explore this How To Make Homemade Tomato Sauce at home for savory days in your kitchen.

Tips & Variations

Add ½ cup shredded coconut to the batter for a tropical twist.

Replace pineapple juice with orange juice for a citrusy variation.

Use a cream cheese frosting instead of glaze for a richer finish.

Top with pineapple chunks and toasted coconut flakes for garnish.

For more tropical dessert ideas, you can explore Delish’s tropical recipes for your next summer party.

Storage

Store your pineapple layer cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
You can freeze unfrosted cake layers for up to 2 months; thaw completely before glazing.

Time & Yield

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes + cooling
Yield: 12 servings

Tools You’ll Need

2 x 8-inch cake pans
Mixing bowls
Hand or stand mixer
Spatula
Whisk
Wire racks

Nutrition (Approximate Per Serving)

Calories: 380
Fat: 15g
Carbohydrates: 60g
Protein: 4g
Fiber: 2g
Sugar: 40g

FAQs About Pineapple Layer Cake with Glaze

Can I use canned pineapple?
Yes, just ensure it’s well-drained before adding to the batter to prevent excess moisture.

Can I use a bundt pan?
You can, but adjust the baking time to 45–55 minutes and test for doneness with a toothpick.

Can I add frosting instead of glaze?
Yes, a cream cheese or whipped frosting pairs beautifully with this cake.

Final Thoughts

This Pineapple Layer Cake with Glaze offers a moist, tropical flavor that brings sunshine to your table, making it perfect for birthdays, family dinners, or summer gatherings. The cake’s bright pineapple notes and tangy glaze ensure it’s both light and satisfying.

Pair it with Strawberry Shortcake Cheesecake Rolls Tea for a delightful meal finale, and let your kitchen fill with tropical joy.

Summary:
A moist and fluffy Pineapple Layer Cake with Glaze bursting with tropical pineapple flavor and topped with a tangy, sweet glaze. Perfect for summer gatherings, birthdays, or family desserts, this cake is easy, light, and delightful.

Equipment:
x 8-inch cake pans
Mixing bowls
– Whisk & spatula
Hand or stand mixer
Cooling racks

Ingredients:
For the Cake:
2½ cups all-purpose flour
1½ cups granulated sugar
1 cup unsalted butter (softened)
4 large eggs (room temperature)
1 cup crushed pineapple (fresh or canned, drained)
1 cup pineapple juice
1 tbsp vanilla extract
2 tsp baking powder
½ tsp baking soda
½ tsp salt
For the Glaze:
1½ cups powdered sugar
4 tbsp pineapple juice
1 tbsp lemon juice
1 tsp cornstarch (optional, for thickening)

Instructions:
1️⃣ Prepare the Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
In a large bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, beating well. Add vanilla extract.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with pineapple juice, until smooth. Fold in crushed pineapple gently.
2️⃣ Bake:
Pour the batter into prepared pans evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
3️⃣ Make the Glaze:
In a bowl, whisk powdered sugar, pineapple juice, lemon juice, and cornstarch (if using) until smooth and pourable.
4️⃣ Assemble:
Place one cake layer on a serving plate and drizzle glaze over it. Place the second layer on top, then pour remaining glaze over the top, allowing it to drip down the sides naturally.

Notes:
✅ For extra tropical flavor, add ½ cup shredded coconut to the batter.
✅ Substitute pineapple juice with orange juice for variation.
✅ Add cream cheese frosting if you prefer a richer topping instead of glaze.
✅ Store covered at room temperature for 2 days or refrigerate for up to 5 days.

American

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