Pineapple Cake
A tender, buttery cake topped with tangy pineapple, a simple lemon glaze, and toasted almonds. This easy sheet cake comes together in under an hour and is perfect for any occasion.
- Total time
- 45 min
- Servings
- 9
- Calories
- 320
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 cup crushed pineapple, drained
- 1 cup powdered sugar
- ½ cup sliced almonds
Instructions
- 1
Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
- 2
In a medium bowl, whisk together 1.5 cups flour and 2 tsp baking powder.
- 3
In a large bowl, cream 0.5 cup softened butter and 0.75 cup sugar until light and fluffy, about 3 minutes. Beat in 2 eggs one at a time.
- 4
Stir the flour mixture into the butter mixture until just combined. Fold in 1 cup drained crushed pineapple.
- 5
Spread batter evenly in the pan. Bake until golden and a toothpick comes out clean, 30-35 minutes. Let cool in pan for 10 minutes.
- 6
Whisk 1 cup powdered sugar with 2 tbsp lemon juice (or water) until smooth. Pour over warm cake.
- 7
Sprinkle 0.5 cup sliced almonds on top. Cool completely before slicing.
Tools you’ll need
- 8-inch square baking pan
- mixing bowls
- whisk
- electric mixer (optional)
- spatula
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