🍍 Glazed Pineapple Loaf Cake
Prep time: 20 mins | Bake time: 50–60 mins | Servings: 1 loaf
Ingredients
| For the Cake | For the Pineapple Topping | For the Glaze |
| 1 ½ cups All-purpose flour | 1 cup Pineapple chunks (fresh or canned) | ½ cup Powdered sugar |
| 1 tsp Baking powder | 2 tbsp Brown sugar | 1 tbsp Pineapple juice |
| ½ tsp Salt | 1 tbsp Butter (melted) | ½ tsp Lime or lemon zest |
| ½ cup Unsalted butter (softened) | ||
| 1 cup Granulated sugar | ||
| 2 Large eggs | ||
| ½ cup Sour cream (or Greek yogurt) | ||
| 1 tsp Vanilla extract |
Instructions
1. Prepare the Pineapple
In a small bowl, toss your pineapple chunks with the melted butter and brown sugar. Set this aside; the sugar will draw out the juices to create a natural syrup.
2. Cream the Base
Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
3. Mix the Wet & Dry
Beat in the eggs one at a time, then stir in the vanilla and sour cream. Gradually fold in the flour, baking powder, and salt. Do not overmix! Fold until just combined for a tender crumb.
4. The Layering Secret
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Pour half the batter into the pan.
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Scatter half of your prepared pineapple chunks over the batter.
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Top with the remaining batter.
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Press the rest of the pineapple chunks into the top (this creates that beautiful “sunken” look from the photo).
5. Bake
Bake for 50–60 minutes, or until a toothpick comes out clean. If the pineapple on top starts browning too fast, tent the pan loosely with foil for the last 15 minutes.
6. The Finishing Glaze
While the cake cools, whisk the powdered sugar, pineapple juice, and zest until smooth. Drizzle it generously over the cake while it is still slightly warm so it seeps into the nooks.
Pro Tip: For an extra “glistening” look like the image, brush the pineapple chunks with a little apricot jam or extra pineapple syrup right before serving!