👩🍳 Instructions
1️⃣ Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease & flour two 8-inch pans.
- Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry mix to wet mix in batches, alternating with pineapple juice.
- Fold in crushed pineapple gently.
- Divide batter into pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks.
3️⃣ Make the Glaze
- Whisk powdered sugar, pineapple juice, lemon juice, and cornstarch until silky.
- Adjust with more sugar or juice to reach desired consistency.
4️⃣ Assemble the Cake
- Place one cake layer on a serving plate, drizzle glaze.
- Top with second layer, pour remaining glaze, letting it cascade naturally down the sides.
🌴 Optional Twists
- Add ½ cup shredded coconut to the batter for texture
- Swap orange juice for pineapple juice for a citrus variation
- Use cream cheese frosting for richness instead of glaze
- Top with toasted coconut flakes or fresh pineapple slices
🗂️ Storage Tips
- Keep covered at room temp for 2 days, or refrigerate up to 5 days
- Best served chilled or at room temperature with tea or iced coffee
