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Delicious Tropical Pineapple Bliss Cake topped with fresh pineapple slices.
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Tropical Pineapple Bliss Cake

A golden cake bursting with juicy pineapple and finished with a sweet tropical glaze.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Tropical
Keyword: Cake, Easy
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Cake Pan
  • Whisk

Ingredients

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 cup crushed pineapple, drained
  • 1/2 cup pineapple juice
  • 1/2 cup sweetened condensed milk (for glaze)
  • 1/2 cup pineapple chunks (for topping)

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and pale.
  • Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract to blend.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed. Alternate adding the flour mixture and whole milk, starting and ending with the flour. Stir just until combined—don’t overmix.
  • Gently fold in the drained crushed pineapple, making sure it’s evenly distributed throughout the batter.
  • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
  • While the cake is baking, whisk together the pineapple juice and sweetened condensed milk to make the glaze.
  • Once out of the oven, let the cake cool in the pan for 10 minutes. Then, carefully invert onto a wire rack.
  • While the cake is still warm, use a toothpick or skewer to poke small holes all over the top. Slowly pour the glaze over the cake, letting it soak in.
  • Garnish with pineapple chunks on top. Slice, serve, and enjoy!

Notes

Pair with whipped cream or coconut ice cream for dessert heaven. Store leftovers in the refrigerator for up to three days.