Pineapple Contrasting Cake with Glaze

Pineapple Contrasting Cake with Glaze is a tropical treat that combines the sweetness of pineapple with a soft and fluffy cake base, topped with a rich and tangy glaze. This dessert offers a refreshing contrast in flavors, with the pineapple’s natural sweetness balancing the bright citrusy notes of the glaze. The cake itself is light and airy, and the glaze adds a perfect finishing touch. If you’re looking for a cake that’s not too heavy but still indulgent, this pineapple cake is the perfect option for a tropical-inspired dessert.

Whether you’re celebrating a special occasion or simply in the mood for something fruity, this cake is bound to impress. The addition of pineapple gives it a fresh, summer vibe, but it can be enjoyed year-round. If you’re craving a refreshing yet flavorful cake, you’re in for a treat with this recipe.

Kitchen Equipment Needed

• 9-inch square cake pan
• Electric mixer or whisk
• Mixing bowls
• Spatula
• Cooling rack
• Small saucepan for glaze

Ingredients Overview

This pineapple contrasting cake is made with simple pantry ingredients, featuring fresh pineapple to provide natural sweetness and moisture. The glaze is made with sugar, pineapple juice, and a dash of tangy lemon juice to balance the flavors. The ingredients come together to create a wonderfully moist cake that’s complemented perfectly by the glaze.

Step-by-Step Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square cake pan.
2. Prepare the Cake Batter
   In a mixing bowl, combine flour, baking powder, and salt. In another bowl, beat the sugar, eggs, and vanilla extract together until smooth. Slowly mix in the flour mixture alternately with the milk until fully combined. Fold in the chopped pineapple.
3. Bake the Cake
   Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
4. Prepare the Glaze
   While the cake is cooling, combine pineapple juice, sugar, and lemon juice in a small saucepan. Bring it to a boil over medium heat, stirring occasionally. Once the mixture thickens slightly, remove from heat and allow it to cool.
5. Glaze the Cake
   Once the cake has cooled, drizzle the glaze evenly over the top, allowing it to soak into the cake for extra flavor.

Recipe Tips

• Pineapple Variety: Fresh pineapple gives the best flavor, but you can also use canned pineapple (drained) if you prefer.
• Moisture Level: If your cake feels too moist after baking, try baking it for an additional 5 minutes.
• Glaze Thickness: If you like a thicker glaze, let it cook for a few more minutes to reduce further before applying to the cake.
• Substitutes: You can substitute the milk with coconut milk for an extra tropical flavor.

What to Serve With This Recipe

This Pineapple Contrasting Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more tropical experience, serve it alongside fresh fruit like berries or sliced mango.

Frequently Asked Questions

Can I use canned pineapple?
Yes, canned pineapple works well as long as you drain it properly to avoid excess moisture in the batter.

Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and glaze it right before serving for the freshest taste.

How long will the cake stay fresh?
This cake can stay fresh for 2-3 days when stored in an airtight container at room temperature.

Serving Suggestions

Serve this cake with a side of fresh tropical fruits like kiwi, coconut, or papaya. For a more indulgent dessert, top it with a scoop of coconut-flavored ice cream or whipped cream.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 cup fresh pineapple, chopped
• ½ cup pineapple juice (for glaze)
• 1 cup granulated sugar (for glaze)
• 1 tablespoon lemon juice (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square cake pan.
2. In a mixing bowl, combine flour, baking powder, and salt.
3. In another bowl, beat together sugar, eggs, and vanilla until smooth. Mix in the flour mixture alternately with the milk until combined. Stir in the chopped pineapple.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
5. In a small saucepan, combine pineapple juice, sugar, and lemon juice for the glaze. Bring to a boil and simmer until thickened.
6. Drizzle the glaze over the cooled cake and serve.