A moist, tender cake infused with pineapple flavor and finished with a sweet pineapple drizzle. Bright, tropical, and refreshing—perfect for summer gatherings, tea parties, or festive occasions.
Explanation
This cake combines the lightness of a sponge with the tangy sweetness of pineapple. The batter is enriched with crushed pineapple, giving moisture and flavor. After baking, a pineapple glaze (made from juice and sugar) is drizzled over the warm cake, soaking in for extra sweetness and shine. It’s simple yet elegant, and can be served plain or topped with whipped cream.
Prep Time: 20 minutes Cook Time: 40–45 minutes Total Time: 1 hour 5 minutes Servings: 10–12 slices
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (with juice)
- ½ cup milk
Pineapple Drizzle
- ½ cup pineapple juice
- ½ cup powdered sugar
- 1 teaspoon lemon juice (optional, for brightness)
Products for Using in Recipe
- Crushed pineapple in juice (not syrup) for natural sweetness.
- Unsalted butter ensures balanced flavor.
- Powdered sugar dissolves smoothly into drizzle.
- A Bundt pan or loaf pan works beautifully for presentation.
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt or loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in crushed pineapple with juice.
- Alternate adding dry ingredients and milk, mixing gently until smooth.
- Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
- While cake is warm, mix pineapple juice, powdered sugar, and lemon juice to make drizzle.
- Poke small holes in cake with a skewer and pour drizzle over top.
- Cool slightly, slice, and serve.