Pineapple Tip: For best results, use crushed pineapple in juice (not syrup). Do not drain the juice unless otherwise specified—it adds natural moisture and tropical flavor.

Frosting Adjustment: If your pineapple caramel buttercream feels too soft, gradually add extra powdered sugar (1 tablespoon at a time) until spreadable. Drain the crushed pineapple thoroughly before adding.

Caramel Consistency: Let your homemade caramel glaze cool for 5–10 minutes before pouring. This prevents it from melting the frosting and ensures a perfect drip effect.

Make-Ahead Option: Bake cake layers 1–2 days ahead and store (wrapped) in the fridge. Caramel and buttercream can be made up to 3 days ahead and refrigerated separately.

Storage: Store frosted cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.

Freezing: You can freeze unfrosted layers for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before decorating.

Dietary Note: This recipe is vegetarian but contains dairy and eggs. For a dairy-free version, use vegan butter, plant-based milk, and coconut cream caramel.

Serving Suggestion: Serve slightly chilled or at room temperature. Pairs wonderfully with whipped cream, vanilla ice cream, or a cold iced coffee.