Glazed Crushed Pineapple Cake
A tender, moist sheet cake studded with crushed pineapple and topped with a silky pineapple glaze that soaks deep into the crumb. The tropical fruit provides natural sweetness and acidity that brightens the rich butter cake, while the glaze creates a gooey, cake-soaked texture. Serve at room temperature with coffee or as a light dessert after weeknight dinners. This version skips elaborate techniques in favor of straightforward mixing and rewarding you with a deeply glazed cake if you're patient enough to let it soak overnight.
Ingredients
- ½ cup unsalted butter, melted
- 2 large eggsflax eggs or appleseed2 tablespoons ground flax or appleseed plus 6 tablespoons water per eggvegan
makes cake denser; add 1/4 tsp xanthan gum for structure
Full guide → - ⅝ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flourcake flour1:1neutral
produces more tender crumb, reduce to 3/4 cup plus 2 tablespoons or use 1 cup minus 2 tablespoons
- ½ teaspoon salt(optional)
- ¼ teaspoon baking soda
- 20 ounce crushed pineapple canned, drained, juice reservedfresh pineapple puree1:1neutral
drain well; fresh may add more moisture, check batter consistency
- 2 cup confectioners sugar
- 3 tablespoon pineapple juice, reserved from can, or as needed(optional)
Instructions
- 1
Preheat oven to 350F. Line 8-by-8-inch baking pan with foil, spray with cooking spray.
- 2
Melt butter in microwave-safe bowl about 1 minute on high.
- 3
Let cool momentarily, then whisk in eggs, granulated sugar, and vanilla until smooth.
- 4
Stir in flour, salt, and baking soda until just combined; do not overmix.
- 5
Fold in drained crushed pineapple and stir to combine.
- 6
Pour batter into prepared pan and smooth top lightly with spatula.
- 7
Bake until toothpick inserted in center comes out clean or with few moist crumbs, 36 to 41 minutes.
- 8
Cool cake on wire rack momentarily.
- 9
Whisk confectioners sugar and pineapple juice until smooth; adjust consistency as needed.
- 10
Poke cake in about 25 spots with small knife, twisting lightly with each poke.
- 11
Pour glaze evenly over cake, using spatula to distribute into holes and prevent pooling.
- 12
Let soak at room temperature overnight before slicing, if possible.
Tips
Drain pineapple very well and reserve juice; this prevents a wet batter and ensures enough concentrated pineapple liquid for the glaze.
Overnight soaking transforms the cake: the glaze fully penetrates the crumb, creating a moist, cohesive texture that improves with time.
When poking, keep holes shallow and distributed evenly across the surface rather than deep craters; the glaze will find its way in naturally.
Good to Know
Airtight container at room temperature up to 5 days, or frozen up to 6 months.
Make up to 1 day ahead; overnight soaking improves flavor and moisture. Glaze fully sets after 24 hours.
Room temperature, with coffee or tea. Cut into squares directly in pan or transfer to serving plate.
Common Mistakes
Do not overmix batter after adding flour to avoid tough, dense crumb.
Do not skip draining pineapple well to prevent a soggy, wet batter.
Do not skip poking or use too few holes; this prevents glaze from soaking evenly into cake.
Substitutions
Vegan Options
makes cake denser; add 1/4 tsp xanthan gum for structure
Full guide →General Alternatives
produces more tender crumb, reduce to 3/4 cup plus 2 tablespoons or use 1 cup minus 2 tablespoons
Full guide →drain well; fresh may add more moisture, check batter consistency
FAQ
Can I use fresh pineapple instead of canned?
Yes, but drain it very well and measure out 1 cup crushed fruit. Reserve 3-4 tablespoons juice for the glaze. Fresh pineapple may release more liquid, so check batter consistency before baking.
What if my glaze is too thick or too thin?
Whisk in more pineapple juice a teaspoon at a time to thin, or add more confectioners sugar to thicken. The glaze should pour easily but coat the back of a spoon; it will continue to absorb into the cake.
How long can I keep this cake before slicing?
Let it soak at room temperature overnight for best texture and flavor. After slicing, store airtight at room temperature up to 5 days. Freeze up to 6 months in an airtight container; thaw at room temperature before serving.