Pineapple Layer Cake with Glaze – Moist Tropical Dessert

Pineapple Layer Cake with Glaze – Moist Tropical Dessert

Why You Will Love This Pineapple Layer Cake with Glaze

The Pineapple Layer Cake with Glaze is a moist, tropical dessert that brings the refreshing sweetness of pineapple layered with a tangy pineapple glaze for a delightful finish. This cake is perfect for family gatherings, summer parties, or when you crave a light yet flavorful dessert that feels like a vacation in every bite.

If you enjoy bright, fruity desserts, pair this cake with a cold glass of 5-Step Best Raspberry Tea for a summer treat that will impress your guests and your taste buds alike.

What makes this pineapple layer cake special is the use of fresh pineapple and a citrusy glaze that seeps into the cake, creating a moist crumb without heaviness. If you’re looking to expand your dessert collection, don’t miss this Cherry Pie Bars  for a soft, comforting start to your day.

Ingredients for Pineapple Layer Cake

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 tablespoon vanilla extract

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

For the Pineapple Glaze:

• 1½ cups powdered sugar

• 4 tablespoons pineapple juice

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch (optional, for thickening)

Instructions

Prepare the Batter

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with pineapple juice, and mix until smooth. Gently fold in the crushed pineapple.

 Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

 Make the Glaze

In a medium bowl, whisk together powdered sugar, pineapple juice, lemon juice, and cornstarch (if using) until smooth and pourable.

 Assemble the Cake

Place one cake layer on your serving plate, drizzle some glaze, and add the second layer. Pour the remaining glaze over the top, letting it drip naturally down the sides for a rustic finish.

 Why This Pineapple Layer Cake Works

This Pineapple Layer Cake with Glaze is light yet moist, bursting with fresh pineapple flavor while maintaining a fluffy structure. The tangy pineapple glaze seeps into the layers, ensuring each bite is flavorful and not overly sweet.

To expand your baking, consider trying this Southern Strawberry Sweet Tea for this hot summer  for your celebrations, or explore this How To Make Homemade Tomato Sauce at home for savory days in your kitchen.

 Tips & Variations

 Add ½ cup shredded coconut to the batter for a tropical twist.

 Replace pineapple juice with orange juice for a citrusy variation.

 Use a cream cheese frosting instead of glaze for a richer finish.

 Top with pineapple chunks and toasted coconut flakes for garnish.

For more tropical dessert ideas, you can explore Delish’s tropical recipes for your next summer party.

 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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 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

Equipment

• Equipment:
• 2 x 8-inch cake pans
• Mixing bowls
• - Whisk & spatula
• Hand or stand mixer
• Cooling racks

Method

 

1. Instructions:
2. 1️⃣ Prepare the Batter:
3. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
4. In a large bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, beating well. Add vanilla extract.
5. 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.
6. 2️⃣ Bake:
7. 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.
8. 3️⃣ Make the Glaze:
9. In a bowl, whisk powdered sugar, pineapple juice, lemon juice, and cornstarch (if using) until smooth and pourable.
10. 4️⃣ Assemble:
11. 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.

Notes

Notes:
✅ For extra tropical flavor, add ½ cup shredded coconut to the batter.
✅ Substitute pineapple juice with orange juice for variation.
✅ Add cream cheese frosting if you prefer a richer topping instead of glaze.
✅ Store covered at room temperature for 2 days or refrigerate for up to 5 days.