Moist Pineapple Juice Cake with Silky Glaze

👩‍🍳 Instructions

4. Cake Batter: In a large mixing bowl, cream the butter and sugar together until pale and fluffy—about 3–4 minutes using a hand or stand mixer on medium speed. Proper creaming incorporates air, giving the cake its soft texture. Add the eggs one at a time, beating after each addition until fully incorporated. Scrape down the sides of the bowl to make sure the mixture is even.
5. In a separate bowl, whisk together the flour, baking powder, and salt to distribute the leavening evenly. Reduce the mixer speed to low and add the dry ingredients alternately with the pineapple juice, beginning and ending with the flour. Mix each addition just until combined to avoid overdeveloping the gluten, which can make the cake dense. Stir in the vanilla extract for a fragrant finish—the batter should be smooth and glossy.
6. Filling: In a small saucepan, combine the drained crushed pineapple, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture begins to bubble and thicken, about 5–7 minutes. The filling should become glossy and hold its shape when stirred. Allow it to cool slightly so it doesn’t melt the butter in the batter. Once warm, gently fold the pineapple mixture into the prepared cake batter using a spatula until evenly distributed.
7. Baking: Pour the finished batter into the prepared 9‑inch pan, spreading it evenly with a spatula to eliminate air pockets. Bake at 350°F (175°C) for 50–60 minutes, or until the top is golden and a toothpick inserted in the centre comes out clean or with only a few moist crumbs. The cake’s edges should pull slightly away from the pan, and the top should spring back lightly when touched. Cool the cake in the pan for 10–15 minutes, then turn it out carefully onto a wire rack to cool completely. Cooling helps the crumb set before glazing.
8. Glaze: In a medium bowl, whisk together the powdered sugar and 3 tablespoons of pineapple juice. The glaze should be smooth and pourable; add up to 4 tablespoons total if needed for a silky consistency that ribbons off the whisk. If desired, stir in the lemon zest for a subtle citrus brightness. Once the cake is completely cooled, drizzle the glaze generously over the top, letting it flow down the sides for a beautiful finish. Allow it to set slightly before slicing.

🍴 Serving and Storage