Glazed Crushed Pineapple Cake
User Reviews
4.4
Glazed Crushed Pineapple Cake
Description
The Glazed Crushed Pineapple Cake uses melted butter, eggs, sugar, and vanilla mixed with all-purpose flour, salt, and baking soda for the base. Crushed pineapple, drained well, is folded into the batter providing moisture and a subtle tart-sweet fruit flavor. The cake is baked in an 8-by-8 pan until a clean toothpick or a few moist crumbs remain, ensuring a soft but set texture.
After baking, a glaze made from confectioners’ sugar whisked with reserved pineapple juice is spread over the cooled cake. This glaze adds additional pineapple flavor and a delicate sweetness that complements the moist crumb. The baking process can vary depending on pineapple moisture levels; tenting the cake with foil prevents over-browning when needed.
This cake serves well as a simple dessert or snack, pairing nicely with tea or coffee. It can be kept airtight at room temperature for several days or frozen for extended storage, which helps retain its moisture.
The recipe includes advice on careful pineapple draining and monitoring bake time to accommodate variations in moisture content. Using well-drained crushed pineapple improves cake texture, and the glaze consistency can be adjusted by adding more pineapple juice gradually.
Ingredients
- ½ cup butter 1 stick, melted, unsalted
- 2 egg large
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt or to taste
- ¼ teaspoon baking soda
- crushed pineapple drained very well with juice reserved, one 20-ounce can
- confectioners’ sugar about 2 cups
- 3 to 4 tablespoons pineapple juice or as needed for consistency
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the eggs so you don’t scramble them. Add the eggs, granulated sugar, vanilla, and whisk until smooth.
- Add the flour, salt, baking soda, and stir until just combined, don’t overmix.
- Add the crushed pineapple and stir to combine. (Reserve the juice for the glaze.)
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 36 to 41 minutes (I baked 39 minutes), or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.* (see Notes below)
- Set cake on a wire rack to cool momentarily while you make the glaze.
- In a large mixing bowl, add 2 cups confectioners’ sugar, 3 to 4 tablespoons of reserved pineapple juice, and whisk vigorously until smooth and combined. Depending on glaze consistency and preference, you may need to play with the sugar and juice ratios slightly; set glaze aside.
- Using a small paring knife, poke the cake in about 25 spots, lightly twisting the knife with each poke. You don’t need to make craters or get too wild poking because the glaze finds a way to soak in.
- Evenly pour glaze over the cake. If glaze is pooling near the sides of pan, use a spatula to push it back up into the center and then use the spatula to ‘squish’ it down into the holes. Even if it looks like there’s too much glaze, it eventually soaks in.
- The longer you can let it soak (overnight is optimal) before slicing and serving the cake, the better.
Notes
- Baking times vary based on pineapple moisture, drainage, oven differences; tent cake with foil if browning too quickly.
- Store cake airtight at room temperature up to 5 days; freeze for up to 6 months to maintain freshness.
- Drain pineapple thoroughly to avoid excess moisture affecting cake texture.
- Adjust glaze thickness with reserved pineapple juice for desired consistency.
- Check doneness with toothpick inserted in center; expect a few moist crumbs but no raw batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 367kcal | 18% |
| Carbohydrates | 64g | 21% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 68mg | 23% |
| Sodium | 187mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
