Pineapple Drip Cake: A Tropical Celebration in Every Bite

Preheat the Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.

Make the Cake Batter: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Incorporate the Liquids & Pineapple: Alternate adding the dry ingredients with the pineapple juice and milk, mixing until just combined. Gently fold in the crushed pineapple.

Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before removing.

Prepare the Pineapple Cream Filling: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the crushed pineapple to create a fluffy, tropical filling.

Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of pineapple cream filling on top. Repeat this with the remaining layers, spreading the filling evenly between each cake layer.

Make the White Chocolate Drip: In a heatproof bowl, pour the heavy cream and warm it until it is just about to simmer. Pour the warm cream over the white chocolate chips and stir until smooth and melted. Let the mixture cool slightly.

Drizzle & Decorate: Pour the white chocolate drip over the top of the cake, letting it naturally drip down the sides. Garnish the top with fresh diced pineapple for a burst of color and tropical flavor.

Chill & Serve: Let the cake set in the refrigerator for 30 minutes to firm up the chocolate drip. Slice and serve your tropical masterpiece!

Serving and Storage Tips: