Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple (with juice)
For the Glaze:
- ½ cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix well.
Add the eggs, vanilla extract, and the entire can of crushed pineapple (including juice). Stir everything together until a smooth batter forms.
Pour the batter evenly into the prepared baking dish and spread it out.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the glaze. In a saucepan over medium heat, combine butter, evaporated milk, and sugar. Stir continuously until the butter melts and the mixture begins to gently boil.
Let the glaze simmer for 2–3 minutes, then remove from heat and stir in vanilla extract.
Once the cake is done, remove it from the oven and while still warm, poke small holes across the surface using a fork or skewer.
Pour the warm glaze evenly over the cake, allowing it to soak in completely.
Let the cake cool before slicing and serving.
Notes
- Do not drain the pineapple—the juice is essential for moisture
- Avoid overbaking to keep the cake soft
- Pour glaze while the cake is warm for best absorption
- Use fresh pineapple if preferred, but include juice
- Mix gently to avoid a dense texture