1/2 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup whole milk

1 cup crushed pineapple, drained

1/2 cup pineapple juice

1/2 cup sweetened condensed milk (for glaze)

1/2 cup pineapple chunks (for topping)

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
In a separate bowl, whisk flour, baking powder, and salt.
Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix just until combined.
Fold in drained crushed pineapple gently.
Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Mix pineapple juice and sweetened condensed milk to make glaze while cake bakes.
Remove cake from oven, poke holes all over the top, and pour glaze evenly over warm cake.
Cool completely in pan on a wire rack.
Before serving, top with pineapple chunks.

Add shredded coconut to the batter or sprinkle on top for more tropical flavor.

Substitute crushed pineapple with mango chunks for a twist.

Use Greek yogurt instead of milk for a tangier texture.

Add rum or coconut extract for an adult version.

Freeze wrapped tightly up to 2 months; thaw before glazing.

For cupcakes, bake batter in lined tins for about 20 minutes, glaze accordingly.