ADVERTISEMENT
Pineapple Layer Cake with Glaze – Moist Tropical Dessert
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.
Pineapple Layer Cake with Glaze
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.
