Pineapple Layer Cake with Glaze – Moist Tropical Dessert

👩‍🍳 Instructions

1️⃣ Make the Cake Batter

• Preheat oven to 350°F (175°C). Grease & flour two 8-inch pans.
• Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
• In a separate bowl, whisk flour, baking powder, baking soda, and salt.
• Add dry mix to wet mix in batches, alternating with pineapple juice.
• Fold in crushed pineapple gently.

2️⃣ Bake

• Divide batter into pans and smooth the tops.
• Bake for 30–35 minutes, or until a toothpick comes out clean.
• Cool in pans 10 minutes, then transfer to wire racks.

3️⃣ Make the Glaze

• Whisk powdered sugar, pineapple juice, lemon juice, and cornstarch until silky.
• Adjust with more sugar or juice to reach desired consistency.

4️⃣ Assemble the Cake

• Place one cake layer on a serving plate, drizzle glaze.
• Top with second layer, pour remaining glaze, letting it cascade naturally down the sides.

🌴 Optional Twists

• Add ½ cup shredded coconut to the batter for texture
• Swap orange juice for pineapple juice for a citrus variation
• Use cream cheese frosting for richness instead of glaze
• Top with toasted coconut flakes or fresh pineapple slices

🗂️ Storage Tips

• Keep covered at room temp for 2 days, or refrigerate up to 5 days
• Best served chilled or at room temperature with tea or iced coffee