Description
This Moist and Irresistible Pineapple Drizzle Cake is a delightful carrot cake variation featuring crushed pineapple in the batter and a sweet pineapple glaze on top. Perfectly spiced with cinnamon and nutmeg, this cake offers a tender crumb, a luscious drizzle, and a refreshing tropical twist that makes it an ideal treat for any occasion.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour (240g)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar (100g)
- ½ cup packed brown sugar (110g)
- 3 large eggs
- ½ cup vegetable oil (120ml)
- ½ cup crushed pineapple, drained (120ml)
- 1 tsp vanilla extract
- 1½ cups grated carrots (150g)
For the Drizzle Glaze:
- â…“ cup pineapple juice (80ml)
- ½ cup powdered sugar (60g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Set this mixture aside.
- Beat Eggs and Sugars: In a large mixing bowl, beat the eggs with granulated sugar and brown sugar for about 2 minutes until the mixture becomes light and fluffy.
- Add Oil and Vanilla: To the egg and sugar mixture, add the vegetable oil and vanilla extract, mixing well until fully combined.
- Incorporate Carrots and Pineapple: Fold in the grated carrots and the drained crushed pineapple gently into the wet mixture.
- Combine Dry and Wet Mixtures: Gently stir the dry ingredients into the wet ingredients just until combined. Be careful not to overmix to keep the cake tender.
- Pour Batter into Pan: Pour the batter into the prepared cake pan and smooth the top evenly.
- Bake the Cake: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Prepare for Glazing: While the cake is still warm, poke small holes all over the top using a fork or skewer to allow the glaze to penetrate.
- Make the Pineapple Drizzle: Mix the pineapple juice with powdered sugar until smooth and pour this glaze evenly over the warm cake.
- Cool and Serve: Allow the cake to cool completely before slicing into 10 to 12 pieces and serving.
Notes
- Make sure to drain the crushed pineapple well to avoid adding excess moisture to the cake batter.
- Do not overmix the batter after adding the dry ingredients to keep the cake light and tender.
- The glaze is best poured while the cake is warm to allow it to soak in properly.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For added texture, consider adding chopped walnuts or pecans to the batter.
