This moist and flavorful pineapple juice cake is a tropical delight, perfect for any occasion. The sweet tang of pineapple pairs beautifully with the soft, tender cake, making it a refreshing dessert that’s easy to make and sure to impress.
Ingredients:
- 1 cup pineapple juice
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple (optional, for added texture)
- ½ cup sour cream or yogurt (optional, for extra moisture)
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or two 8-inch round pans.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
- Alternate wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice. Start and end with the dry ingredients. If using sour cream or yogurt, fold it in after all the flour and juice have been incorporated.
- Optional crushed pineapple: Gently fold in the crushed pineapple for added texture and flavor.
- Bake: Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Optionally, drizzle with a pineapple glaze or top with whipped cream. Enjoy!