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Glazed Crushed Pineapple Cake
4.4 from 780 votes

Glazed Crushed Pineapple Cake

Glazed Crushed Pineapple Cake is a moist baked dessert featuring crushed pineapple integrated into a tender batter made from butter, eggs, and flour. After baking, the cake is topped with a smooth glaze combining confectioners’ sugar and reserved pineapple juice, adding extra sweetness and moisture. The pineapple’s natural juiciness and the glaze produce a soft crumb and a mildly tropical flavor suitable for casual dessert occasions.

Prep Time
10 mins
Cook Time
40 mins
Chill Time
4 hrs
Total Time
4 hrs 50 mins
Servings: 9
Calories: 367 kcal
Course: Cake
Cuisine: American

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

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  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the eggs so you don’t scramble them. Add the eggs, granulated sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, baking soda, and stir until just combined, don’t overmix.
  5. Add the crushed pineapple and stir to combine. (Reserve the juice for the glaze.)
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. 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)
  8. Set cake on a wire rack to cool momentarily while you make the glaze.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 367

% 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.