Pineapple Layer Cake with Glaze Big Recipe

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Pineapple Layer Cake with Glaze Big Recipe

Cake Ingredients:

  • 3 cups all-purpose flour
  • 2½ tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1½ cups granulated sugar
  • 1 cup brown sugar (light or dark)
  • 1½ cups vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 (20 oz) can crushed pineapple with juice
  • 1 cup sour cream
  • 1 cup chopped pecans or walnuts (optional)
  • 1½ cups shredded sweetened coconut (optional)

Cake Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line bottoms with parchment paper for easy removal.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In another large bowl, beat together the granulated sugar, brown sugar, and oil until combined.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  5. Add the crushed pineapple (with juice) and sour cream. Mix until smooth.
  6. Gradually add dry ingredients into the wet mixture. Stir until just combined — don’t overmix.
  7. Fold in nuts and coconut if using.
  8. Divide batter evenly into the 3 prepared pans. Smooth the tops.
  9. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Pineapple Glaze Ingredients:

  • 1½ cups powdered sugar
  • 3 tbsp pineapple juice (from reserved can or fresh)
  • 1 tsp lemon juice (optional, adds brightness)
  • 1 tsp vanilla extract
  • Pinch of salt

Glaze Instructions:

  1. In a medium bowl, whisk together the powdered sugar, pineapple juice, lemon juice (if using), vanilla, and salt until smooth and pourable.
  2. Adjust thickness by adding more juice (to thin) or sugar (to thicken).

Assembly:

  1. Place one cake layer on a serving plate. Drizzle or brush some glaze over the top.
  2. Repeat with the second layer and more glaze.
  3. Add the final layer and pour remaining glaze generously over the top, letting it drip down the sides.
  4. Optional: Top with toasted coconut, chopped pineapple, or nuts.

Storage:

  • Store covered at room temperature for up to 2 days.
  • Refrigerate up to 5 days. Let come to room temp before serving.

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