- Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/2 cup pineapple juice
- 1/4 cup buttermilk
- 1/2 cup shredded coconut (optional)
For the Pineapple Glaze:
- 1 cup powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon melted butter
Directions:
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice and buttermilk. Mix until just combined.
- Fold in the crushed pineapple and shredded coconut (if using).
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, pineapple juice, and melted butter until smooth. Drizzle over the cooled cakes before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 420 kcal per slice | Servings: 10 servings
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