Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent the cake from sticking.
Cream the Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy. This step is crucial for ensuring that your cake has a light, airy texture.
Add the Eggs: Add the eggs one at a time, beating well after each addition. This helps to fully incorporate the eggs and creates a smooth batter.
Incorporate the Vanilla: Mix in the vanilla extract for that perfect hint of flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agent is evenly distributed throughout the batter.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. This method helps to keep the batter smooth and prevents lumps.
Fold in Pineapple: Gently fold in the crushed pineapple and pineapple juice until just combined. Be careful not to overmix, as this could result in a dense cake.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the cake is baking, prepare the glaze by mixing the sweetened condensed milk with a little pineapple juice until smooth. This glaze adds extra moisture and sweetness to the cake.
Glaze the Cake: Once the cake is done baking, remove it from the oven and allow it to cool in the pan for 10 minutes. Poke holes in the cake with a skewer or fork, then pour the glaze over the top, allowing it to soak in.
Top with Pineapple Chunks: Once the cake has cooled completely, top with pineapple chunks for a burst of freshness in every bite.
