Tropical Pineapple Bliss Cake
A bright and moist vanilla cake infused with fresh pineapple flavor, perfect for family desserts or sunny gatherings.
Ingredients
Cake Ingredients
- 1/2 cup unsalted butter, softened Use room temperature for smoother mixing.
- 1 cup granulated sugar
- 3 large eggs Room temperature is recommended.
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Measure accurately for best results.
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 cup crushed pineapple, drained Drain well to avoid soggy cake.
- 1/2 cup pineapple juice
Glaze and Topping
- 1/2 cup sweetened condensed milk For glaze.
- 1/2 cup pineapple chunks For topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, cream the softened butter and sugar until fluffy and light.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually combine the dry ingredients with the wet mixture, alternating with the milk, beginning and ending with the flour. Mix until smooth.
- Gently fold in the crushed pineapple and pineapple juice, mixing evenly.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Glazing and Serving
- While the cake bakes, prepare the glaze by mixing the sweetened condensed milk with a little pineapple juice until smooth.
- Once the cake is baked, let it cool in the pan for 10 minutes. Poke holes across the cake with a fork or skewer, then pour the glaze over the top, allowing it to soak in.
- Once cooled completely, top with pineapple chunks and serve.
Notes
Drain the crushed pineapple well to avoid a soggy crumb. You can add a scoop of vanilla ice cream or a dollop of whipped cream for more richness.