Pineapple Juice Cake with Glaze and Filling

Instructions

1. Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan thoroughly.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–5 minutes.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the pineapple juice. Begin and end with the flour mixture.
6. Stir in the vanilla extract and mix just until combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.

2. Make the Pineapple Filling:

8. In a small saucepan, combine the drained crushed pineapple, granulated sugar, and cornstarch. Stir over medium heat.
9. Cook for 5–7 minutes, stirring constantly, until the mixture thickens. Remove from heat and let cool slightly.
10. Spoon the pineapple filling over the cake batter in the pan and gently swirl with a knife to create a marbled effect.

3. Bake:

11. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and set.
12. Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.

4. Prepare the Glaze: