Coconut Pineapple Cake: Add ½ cup shredded sweetened coconut to the batter for extra tropical flavor.
Pineapple Rum Cake: Replace 2 tablespoons of pineapple juice with spiced rum for a fun, boozy twist.
Pineapple Upside-Down Cake Vibe: Decorate the serving plate with pineapple rings and maraschino cherries for a festive look.
Gluten-Free Option: Use gluten-free yellow cake mix and gluten-free instant pudding mix.
Be sure to pour the glaze over the cake while it’s still hot—this allows the cake to absorb maximum flavor and moisture, resulting in an ultra-tender crumb. You can poke deep holes into the cake to help the glaze soak throughout.
Serving Suggestions:
Serve warm or at room temperature with a scoop of coconut or vanilla ice cream
Top with extra whipped cream and a cherry for a dessert that looks straight from the islands
Pair with pineapple lemonade or sweet tea for a refreshing combo
Ideal for summer parties, Easter brunches, or anytime you need a sunny, cheerful dessert
Tips:
Make sure the cake is still hot when you add the first half of the glaze—timing is key for soaking.
For a thicker glaze layer, double the glaze recipe!
Allow the cake to cool fully before slicing for cleaner pieces.
This cake tastes even better the next day after the flavors settle and deepen.
Prep Time:
15 minutes
Cooking Time:
50 minutes
Total Time:
1 hour 5 minutes
Nutritional Information (Per Slice, approximately 12 slices):
Calories: 390
Protein: 4g
Sodium: 320mg
FAQs
Q: Can I use fresh pineapple juice?
A: Absolutely! Freshly squeezed pineapple juice gives the cake an even brighter, fresher flavor. Just be sure it’s strained well.
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