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Moist Hurricane Punch Sheet Cake Recipe with Easy Tropical Glaze

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A moist and tender sheet cake infused with pineapple juice and topped with a tropical glaze featuring pineapple, coconut milk, and lime zest. Perfect for quick weeknight desserts or casual gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • ¾ cup (180ml) pineapple juice, preferably unsweetened canned juice
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk, room temperature (or substitute with milk + 1 tsp lemon juice)
  • 1 ½ cups (180g) powdered sugar, sifted
  • ¼ cup (60ml) fresh pineapple juice, strained
  • 2 tablespoons (30ml) coconut milk, full fat
  • 1 teaspoon lime zest, freshly grated
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan with butter or non-stick spray, then lightly dust with flour, tapping out the excess.
  2. In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate medium bowl, whisk melted butter, eggs, pineapple juice, buttermilk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients bowl. Gently fold together with a rubber spatula or hand mixer on low speed until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  6. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Start checking around 30 minutes to avoid overbaking.
  7. Remove the cake from the oven and set on a cooling rack. Let cool for about 15 minutes in the pan before glazing.
  8. While the cake cools, whisk together powdered sugar, fresh pineapple juice, coconut milk, lime zest, and vanilla extract until smooth and pourable. Adjust consistency if needed.
  9. Pour the glaze evenly over the slightly warm cake and spread gently to the edges.
  10. Let the glazed cake cool completely on the rack for at least 20 minutes before slicing.

Notes

Do not overmix the batter to keep the cake tender. Use canned pineapple juice without added sugars for best glaze flavor. Let the cake cool before glazing to prevent melting. Refrigerate after glazing to speed up setting if needed, but serve at room temperature. Tent foil over cake edges if they brown too quickly.

Nutrition

Keywords: sheet cake, tropical glaze, pineapple, moist cake, easy dessert, quick cake, tropical dessert, hurricane punch cake

Find it online: https://chrisfeasts.com/moist-hurricane-punch-sheet-cake-recipe-with-easy-tropical-glaze/