Pineapple Paradise Cake: A Tropical Delight

Ingredients

Cake Batter

• 1 ½ cups all‑purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs, room temperature
• 1 ½ teaspoons pure vanilla extract
• ½ cup whole milk, room temperature
• 1 cup crushed fresh pineapple, drained

Pineapple Glaze

• ½ cup pineapple juice (fresh or canned)
• ¼ cup powdered sugar, sifted
• 1 tablespoon coconut milk
• Pinch of sea salt

Seasonings & Garnish

• ¼ teaspoon ground cinnamon (optional)
• Fresh mint leaves for garnish

Instructions

Incorporating Wet Ingredients & Pineapple

1. Add eggs one at a time. Pour each egg into the butter‑sugar mixture, beating on low speed until fully incorporated before adding the next. This prevents curdling and ensures a smooth batter.
2. Flavor with vanilla. Stir in the vanilla extract, then add the milk gradually, alternating with the dry flour mixture. Begin and end with the flour to keep the batter balanced and prevent over‑mixing.
3. Fold in pineapple. Gently fold the drained crushed pineapple into the batter using a rubber spatula. The fruit pieces will disperse evenly, providing pockets of juicy sweetness throughout the cake.
4. Transfer to pan. Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
5. Bake to golden perfection. Place the pan in the preheated oven and bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean. The cake should rise evenly and develop a light golden crust.