This Pineapple Layer Cake is a soft, tender cake infused with crushed pineapple and layered with a sweet-tart pineapple glaze that soaks into the sponge, making every bite juicy and flavorful. Unlike traditional frosted cakes, this one is topped with a warm glaze made from pineapple, butter, and powdered sugar, giving it a glossy finish and a burst of tropical flavor. It’s easy to make, uses simple pantry ingredients, and delivers big on taste and texture.
Whether you serve it warm or chilled, this cake is a crowd-pleaser that brings a taste of summer to any table.
Ingredients
For the Cake:
- 1 box pineapple cake mix
- 1 small box vanilla pudding mix
- 4 large eggs
- ⅓ cup vegetable oil
- 1 (20 oz) can crushed pineapple, divided (reserve 1 cup for glaze)
For the Pineapple Glaze:
- ⅓ cup unsalted butter
- 1 cup crushed pineapple (from reserved can)
- 1½ cups powdered sugar
📌 Optional Add-ins:
- 1 teaspoon vanilla extract (for glaze or cake batter)
- ½ teaspoon cinnamon (for a warm twist)
- Chopped pecans or coconut flakes for garnish
Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a Bundt pan or two 9-inch round cake pans.
- Set aside 1 cup of crushed pineapple for the glaze.
2. Mix the Cake Batter
- In a large mixing bowl, combine the pineapple cake mix, vanilla pudding mix, eggs, oil, and the remaining crushed pineapple (about 1 cup).
- Beat on medium speed for 3 minutes until the batter is smooth and creamy.
3. Bake
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake for 50–60 minutes (Bundt pan) or 30–35 minutes (round pans), or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack.
4. Make the Pineapple Glaze
- In a small saucepan, melt the butter over medium heat.
- Stir in the reserved 1 cup of crushed pineapple and powdered sugar.
- Cook, stirring constantly, until the sugar dissolves and the glaze is smooth and slightly thickened (about 3–5 minutes).
- Optional: Add a splash of vanilla extract for extra depth.
5. Glaze the Cake
- While the cake is still warm, spoon the glaze evenly over the top.
- Let the glaze soak in and cool completely before slicing.
Tips for Success
- Use room temperature eggs for better mixing and rise.
- Don’t overmix the batter—just until smooth.
- Let the glaze soak in: The longer it sits, the more flavorful and moist the cake becomes.
- Make ahead: This cake tastes even better the next day!
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with toasted coconut, chopped nuts, or fresh pineapple slices.
- Pair with iced tea or a tropical fruit smoothie for a summery treat.
Why You’ll Love It
- Moist, tender crumb with bursts of pineapple
- Easy to make with pantry staples
- No frosting fuss—just pour and go
- Perfect for birthdays, brunches, or casual desserts
Would you like a gluten-free or vegan version of this pineapple cake? I’d be happy to adapt it for you!