1 cup powdered sugar
2–3 tablespoons pineapple juice (reserved from the canned pineapple)
Instructions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and crushed pineapple.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake:
Pour the batter into the prepared cake pan.
Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together powdered sugar and pineapple juice until smooth.
Adjust the consistency by adding more juice or sugar as needed.
Decorate and Serve:
Drizzle the glaze over the cooled cake.
Allow it to set for a few minutes before slicing and serving.
Here are some variations and tips for your pineapple drizzle cake:
Add Coconut: Incorporate shredded coconut into the batter for a tropical twist. About 1 cup of unsweetened shredded coconut works well.
Use Fresh Pineapple: If you have access to fresh pineapple, using it instead of canned can enhance the flavor. Just make sure to chop it finely and drain any excess juice.
Spice It Up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm spice flavor that complements the pineapple.
Different Glazes: Experiment with different glazes by adding a splash of rum or coconut extract to the glaze for an extra flavor boost.
Fruity Toppings: Top the cake with fresh fruit like slices of kiwi, strawberries, or more pineapple. This adds a nice presentation and freshness.
Layered Cake: Consider making a layered version by baking two cakes and adding a layer of whipped cream or cream cheese frosting between them.
Storage Tips: If you want to keep the cake moist, consider brushing the top with additional pineapple juice before storing it.
To store your pineapple drizzle cake:
Cool Completely: Let the cake cool down fully after baking to avoid moisture buildup.
Wrap It Up: Once it’s cooled, wrap it tightly in plastic wrap or aluminum foil. This helps keep it fresh.
Room Temperature or Fridge: You can keep the wrapped cake at room temperature for up to 2 days. If you want it to last longer, store it in the fridge for up to a week.
Freezing: For even longer storage, freeze the cake. Just wrap it well in plastic wrap and then in aluminum foil. It should be good for about 3 months in the freezer. When you’re ready to eat it, thaw it in the fridge.
These tips will help keep your cake delicious for longer!
Enjoy this tropical delight with your favorite beverage! 🌴🍍
