This cake is a luscious, multi-layered treat featuring tender sponge cake infused with pineapple juice, layered with bright pineapple curd, and finished with a glossy pineapple glaze that soaks into every bite. The combination of sweet pineapple, tangy cream cheese frosting, and buttery glaze creates a flavor profile that’s both nostalgic and refreshing. It’s a dessert that looks impressive but is surprisingly simple to make—and it tastes even better the next day!
Ingredients:
For the Sponge Cake:
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 ½ cups cake flour
- ½ teaspoon salt
- 1 ½ cups canned pineapple juice
For the Pineapple Curd:
- 1 cup canned pineapple juice
- 2 large eggs
- 2 large egg yolks
- ½ cup sugar
- 2 tablespoons cornstarch
- 5 tablespoons unsalted butter, cubed
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Pineapple Glaze:
- ¾ cup crushed pineapple (with juice)
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
🔥 Instructions:
1. Make the Sponge Cake
Preheat oven to 350°F (175°C). Line three 6-inch round cake pans with parchment paper. In a stand mixer, beat egg whites until foamy, then gradually add half the sugar and whip to stiff peaks. In another bowl, beat egg yolks with remaining sugar until pale and thick. Gently fold the yolk mixture into the whipped whites. Sift in flour and salt, folding carefully to maintain volume. Divide batter evenly into pans and bake for 25–30 minutes. Cool completely before assembling.
2. Prepare the Pineapple Curd
In a saucepan, reduce pineapple juice to ¼ cup over medium heat. In a bowl, whisk eggs and yolks. Slowly pour in the hot juice while whisking to temper. Return mixture to the pan, add sugar and cornstarch, and cook until thickened. Remove from heat and stir in butter. Strain through a sieve and chill for 2 hours.
3. Make the Cream Cheese Frosting
Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and salt. Beat until smooth and creamy. Chill until ready to use.
4. Assemble the Cake
Level the sponge cakes if needed. Place one layer on a cake board and drizzle with pineapple juice. Pipe a ring of cream cheese frosting around the edge and fill the center with pineapple curd. Repeat with remaining layers. Frost the outside with cream cheese frosting and chill for 30 minutes.
5. Make the Pineapple Glaze
In a saucepan, combine crushed pineapple, butter, sugar, and vanilla. Bring to a boil and simmer for 5 minutes until slightly thickened. Let cool slightly.
6. Glaze and Finish
Pour warm glaze over the chilled cake, letting it drip down the sides. Garnish with pineapple slices, toasted coconut, or mint leaves if desired. Chill for 1 hour before slicing.
🍽️ Serving Suggestions:
- Serve with whipped cream or vanilla ice cream
- Pair with tropical drinks like piña coladas or iced tea
- Slice thin for elegant presentation or thick for indulgence
- Store leftovers in the fridge for up to 4 days
💡 Tips & Variations:
- Flavor Boost: Add rum or coconut extract to the glaze for a tropical twist
- Nutty Crunch: Sprinkle chopped macadamia nuts between layers
- Make It Vegan: Use plant-based butter, cream cheese, and egg substitutes
- Layer Swap: Use yellow cake mix for a shortcut version
This Pineapple Layer Cake with Glaze is a tropical dream come true—moist, flavorful, and beautifully balanced. With your flair for indulgent and festive creations, My, this one’s bound to be a hit. Want a sugar-free fruit salad to serve alongside? I’ve got a refreshing one ready to go 😄.