Pineapple Drizzle Cake

Indulge in our Pineapple Drizzle Cake, a moist and tangy treat topped with sweet pineapple glaze. This easy-to-make cake is a delightful tropical twist on a classic dessert, perfect for any occasion.

Old-fashioned pineapple drizzle cake is gorgeous and absolutely perfect for summer. I love a drizzle cake when the weather is warm and bright; so much better than heavy chocolate or decadent coffee cakes. 

I’m obviously biased, but I think this is the Best pineapple cake recipe ever. It’s easy. There are only six ingredients, and the flavour is delicious. 

It’s a Super moist pineapple cake recipe with chunks of juicy, sweet pineapple that always tastes amazing.

I always love Pound cake recipes. They’re easy, cheap, and fun. Once you can make an easy sponge, you can start adding things like pineapple glaze, fillings, flavours, and icing for fantastic cakes like this tinned pineapple cake.

Why I Love Pineapple Drizzle Cake

I love this Pineapple poke cake because:

• It’s an easy and delicious pineapple drizzle cake.
• If you like pineapple upside-down cake, you’ll love it. 
• It’s perfect for summer. 
• Tinned pineapple is really easy to work with.

Ingredients For Pineapple Drizzle Cake

When I make this easy pineapple loaf cake, I use:

Margarine – Or unsalted butter at room temperature. 

Caster Sugar – This is for the cake and the syrup. 

Eggs

Tinned Pineapple – You are going to chop or crush the pineapples, so it doesn’t matter if they are chunks or rings. You also need the juice for the syrup and icing, so make sure the pineapples are in pineapple juice, not syrup or spring water. 

Self-Raising Flour – If you don’t half self-raising, use plain flour with a teaspoon of baking powder.

50g Icing Sugar 

That’s it. It’s not a pineapple loaf cake with three ingredients, but there are only 6, which is pretty good!

You’ll Also Need

I use a large mixing bowl, an electric whisk, a two-pound loaf pan with reusable baking paper and a silicone spatula. 

You’ll also need a knife and chopping board to prepare the pineapple and a small bowl and spoon to mix the pineapple glaze. 

You can mix the batter by hand; it’ll just take a little longer. 

How to Make Pineapple Drizzle Cake – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Remove the pineapples from the tin and pour the juice into a bowl or cup for later. 

Step Two

Chop the pineapple into small pieces (as small as you can). They’ll sink to the bottom if they’re big chunks, so chop them into little pieces. 

When they’re chopped, carefully scoop them into a sieve with a bowl underneath. 

Press them down with a spatula, crushing them a little more, collecting the juice in the bowl. 

Tip this juice into the bowl with the rest and save it for later. 

Step Three

Preheat the oven to 180 degrees C and prepare a 2-pound loaf tin. I line mine with reusable baking paper, but you can grease it if you prefer. 

Step Four

In a large mixing bowl, whisk together the margarine and caster sugar. 

Step Five

Whisk in the eggs, one at a time. 

Step Six

Add the flour and whisk until the mixture is smooth. 

Step Seven

Fold in the pineapple pieces until they are evenly distributed. If you are worried about them sinking, retain about a third to sprinkle on the top, just before baking. That way, if they do sink, they’ll have further to go and might stop halfway. 

As long as you’ve chopped your pineapple really small, this shouldn’t be an issue. 

Step Eight

Tip the cake mix into the prepared tin.

Step Nine

Bake for 45-50 minutes until the sponge is cooked. Stab the middle with a skewer. If it comes out clean, it’s ready. 

Step Ten 

While the cake is still warm in the tin, stab it all over with a skewer, stabbing right to the bottom. I stab loads!

Step Eleven

Place the sugar for the syrup in a small saucepan. 

Step Twelve

Add most of the pineapple juice, retaining two tablespoons for the drizzle. 

Step Thirteen

Warm over low heat, stirring until the sugar has dissolved. Don’t let it simmer or cook for too long, or it will set in a hard layer over your cake. Just warm until you can’t see the grains. 

Step Fourteen

Remove from the heat and pour liberally over the cake, directing it toward the holes as much as possible. 

Step Fifteen

Leave in the tin to cool completely. 

Step Sixteen

Once cool, carefully remove from the tin. 

Step Seventeen

Place the icing sugar in a small bowl and add the remaining pineapple juice. I add a little at a time to avoid lumps or making it too runny. 

Step Eighteen

Stir well until it’s a thick, pourable icing. If necessary, add more icing sugar or a little if you’ve used all the juice. 

Step Nineteen

Roughly drizzle over the cake with a piping bag or spoon.

Variations

Pineapple cake is super easy, but there are a few things that you can do differently. 

Crush the Pineapple

Pineapple chunks are fine, as long as they are small enough not to sink, they kind of crush as you sieve them. 

There are also Crushed pineapple cake recipes.  

The easiest way to crush pineapple more thoroughly is by using a food processor. 

Add Extra Pineapple Juice 

Use a cartoon of fresh pineapple juice if you want more juice for your syrup or drizzle. 

Use Fresh Pineapple

Easy pineapple drizzle loaf cake is easier with tinned pineapple. 

But Fresh pineapple cake is great, too. Prepare the pineapple as you usually would: crush it and sieve it to collect the juice. 

Add Icing

Coconut cream or Cream cheese frosting are popular toppings for pineapple cake. 

Add Some Rum

Pineapple rum cake recipe is amazing! Add a few tablespoons to the cake batter, or use rum instead of pineapple juice for the syrup. 

It might take longer to cook. To avoid this, add an extra tablespoon of flour too. 

Other Recipes 

If you like this moist pineapple drizzle loaf cake, you might also want to try:

• Lime Drizzle Cake
• Lemon Drizzle Cake
• Orange Drizzle Cake
• Lemon Drizzle Traybake
• Lemon Cupcakes
• Chocolate Orange Loaf Cake