Pineapple Juice Cake Recipe

Pineapple Juice Cake Recipe

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This Pineapple Juice Cake is a moist and flavorful cake that’s bursting with tropical sweetness. It’s made with pineapple juice for a tender crumb and can be topped with a simple glaze for added decadence. Perfect for a casual gathering or a sweet treat anytime.  

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda  
  • 1/2 teaspoon salt  
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 (20 ounce) can crushed pineapple, undrained
  • 1 teaspoon vanilla extract  

For the Glaze (Optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons pineapple juice (from the can)

Instructions:

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Cream Butter and Eggs: In a separate bowl, cream together the softened butter and eggs until smooth.
  4. Add Pineapple and Vanilla: Stir in the undrained crushed pineapple and vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Bake: Pour the batter into the prepared Bundt pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.  
  7. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.  
  8. Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Add more juice if needed to achieve desired consistency.
  9. Glaze the Cake (Optional): Once the cake is cooled, drizzle the glaze over the top.
  10. Serve: Slice and serve the Pineapple Juice Cake.

Tips and Notes:

  • Pineapple Choice: Using crushed pineapple with its juice adds moisture and intense pineapple flavor to the cake.
  • Cake Pan: A Bundt pan is recommended for this cake, but you can also use a 9×13 inch baking pan. Adjust baking time accordingly.
  • Glaze Variations: You can add other flavors to the glaze, such as lemon zest or vanilla extract.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

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