Pineapple Layer Cake with Glaze – Moist Tropical Dessert
Instructions
Preheat oven:
Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar:
In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
Add eggs and vanilla:
Beat in eggs one at a time, then add vanilla extract.
Incorporate pineapple and dry ingredients:
Fold in crushed pineapple.
Alternately add the flour mixture and milk in batches, starting and ending with flour, mixing gently until just combined.
Bake:
Divide batter evenly between the prepared pans.
Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare glaze:
In a small bowl, whisk powdered sugar, pineapple juice, and vanilla until smooth. Adjust consistency by adding more juice or sugar if needed.
Assemble cake:
Place one cake layer on a serving plate. Optionally, spread a thin layer of glaze or frosting.
Place the second cake layer on top and drizzle the glaze over the top, letting it drip down the sides.
Tips:
For extra tropical flavor, add a handful of toasted coconut flakes between layers or on top.
Serve slightly chilled or at room temperature for the best texture.
If you want a richer dessert, you can spread a thin layer of cream cheese frosting under the glaze.
I can also give you a super moist, pineapple cream-filled version that’s almost like a tropical trifle in cake form if you want. Do you want me to do that?
