Pineapple Layer Cake with Glaze – Moist Tropical Dessert

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

2. Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.

3. In a separate bowl, mix flour, baking powder, baking soda, and salt.

4. Alternate adding dry mix and pineapple juice to wet ingredients. Fold in crushed pineapple.

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

6. Whisk powdered sugar, pineapple juice, lemon juice, and cornstarch until smooth. Adjust consistency if needed.

7. Place one cake layer on a plate and drizzle glaze. Add the second layer and pour remaining glaze to drip naturally down the sides.

Tips

• Add ½ cup shredded coconut for texture.

• Swap orange juice for pineapple juice for a citrus twist.

• Use cream cheese frosting instead of glaze.

• Top with toasted coconut flakes or fresh pineapple slices.

Storage

• Room temperature: 2 days

• Refrigerated: up to 5 days

• Serve chilled or at room temperature