Pineapple Juice Cake Recipe
This Pineapple Juice Cake is the perfect dessert to brighten up any occasion. Made with fresh pineapple juice and a few simple ingredients, this cake is moist, fluffy, and filled with tropical flavors. It's easy to make and requires minimal prep, making it ideal for both novice bakers and experienced ones alike. Whether you're serving it for a family gathering, a holiday, or just as a sweet snack, this cake is guaranteed to impress!
Ingredients
- 1 cup pineapple juice fresh or canned
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter softened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup milk or dairy-free alternative
- 1/2 cup crushed pineapple optional, for extra texture
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Beat the eggs into the butter-sugar mixture, one at a time, making sure to mix well after each addition. Add the vanilla extract and stir to combine.
- Add pineapple juice and milk: Gradually mix in the pineapple juice and milk, blending them well into the batter. If you're using crushed pineapple, fold it in now for added texture.
- Incorporate dry ingredients: Slowly add the dry ingredients into the wet mixture, stirring until the batter is just combined. Be careful not to overmix.
- Bake the cake: Pour the batter into your prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can serve as-is or drizzle with a pineapple glaze for extra sweetness.
Notes
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Freezing: This cake freezes well! Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Let it thaw at room temperature before serving.
Serving Suggestion: For extra flavor, top the cake with a pineapple glaze or sprinkle with powdered sugar before serving.