If you haven’t tried pineapple in its purest form, Glazed Pineapple Cake, then you haven’t truly lived. This cake is super tasty in so many ways, let’s dig in!
Pineapple is one of those ingredients that no one is 100% sure they like, until they taste it in a baked good. No doubt we love pineapple because it allows us to bake so many different creations. Pineapple cream cake, walnut pineapple cake, and pineapple 7-up cake are some other creations we love!
I really start craving pineapple when spring hits and we start getting into summer. This is also when pineapple is at its most ripe. The peak season of pineapple actually runs from March until July. That is a lot of time to enjoy pineapple in its best form.
How does one take something like pineapple and turn it into a cake? Well, there is a process. But this process is something you can do and it won’t take you all day. You’ll be outside enjoying the sunshine in no time!
The making of the actual cake is simple!
As you can see, it doesn’t take a rocket scientist to make this cake and that’s what makes me super happy!
Luckily, the frosting is also super simple to make! Once the cake is cooled, use a fork and poke holes all over the cake.
Next, in a small saucepan, you’ll want to add in the heavy cream, sugar, butter, and vanilla. You’ll then heat until it’s nice and bubbly. You will then pour the warm sauce all over the cake.
Let the cake sit there for 1-2 hours, while the topping soaks into the cake. I like to slice and top with whipped topping.
You might think that glazed pineapple cake can sit out on the counter and it would be just fine. No, you want to store this cake in the fridge. Anytime you add dairy to a cake, you should really store it in the fridge.
Although, some cakes can sit just fine on the counter, at room temperature, as long as it’s covered, this is not one of those cakes! You don’t want this precious glazed pineapple cake to go to waste.
Pineapple has always been an excellent fruit to cook with because it’s so moist. A lot of times, pineapple juice actually makes an amazing marinade. So, not only does it work wonders in the baking world, it can be an awesome tool when you’re cooking other dishes as well.
Luckily, for this recipe we’re using canned crushed pineapple, so life is easy in this department. However, we all know that cooking with a fresh pineapple means peeling. While pineapple is great on its own, no one can deny how delicious it tastes in cakes, just like this one!
I personally prefer to use crushed pineapple in a can for this glazed pineapple cake recipe just because it’s easier. However, if you decide you love the taste of ring pineapple or freshly cut pineapple, go for it. I’m all for trying new things and seeing what works best!
You know, a lot of times when I’m cooking, I use glass baking dishes. I know that a lot of my readers wonder if they should use glass or metal. It is important to note that metal baking dishes can withstand higher heat more so than a glass baking dish.
Metal is also great for cooking foods at a high temperature for a shorter period of time. This is why you see a lot of breads and cookies baked in metal baking dishes.
What about glass? I like cooking recipes like this glazed pineapple cake in a glass baking pan because it helps the food bake more evenly. I like that once the glass baking dish is warm, it will stay warm, although it does take some time to heat up.
You do have to be careful with glass bakeware because when the temperature changes quickly, it can cause it to bust! (NEVER put your glass baking dishes on the stove, when it’s warm).
I just love how perfectly this cake cuts into just the right amount of servings! You can take this cake anywhere and the audience will fall in love. I personally think this cake goes perfectly with a glass of milk.
My kids would say that the whipped topping is their favorite part of any cake. Of course, they always get to put however much whipping topping they want on this cake and I love watching them gobble it up.