Pineapple Juice Cake
A moist and buttery cake infused with the tropical flavor of fresh pineapple juice, perfect for any celebration or as a delightful treat.
Servings: 8 slices
Calories: 350kcal
Ingredients
For the cake
- 2 cups all-purpose flour This forms the cake's base, providing structure.
- 1 3/4 cups granulated sugar Adds sweetness and helps create a moist crumb.
- 1 tbsp baking powder Ensures the cake rises beautifully for a light, airy finish.
- 1/2 tsp salt Balances sweetness and enhances flavor.
- 1 cup unsalted butter, melted Infuses richness and moisture into the cake.
- 1 cup pineapple juice The star ingredient that brings tropical sweetness and tang.
- 4 large eggs Binds the ingredients together while adding structure.
- 1 tsp vanilla extract Adds aromatic warmth and enhances flavor depth.
For the glaze
- 2 cups powdered sugar Used for the glaze that finishes the cake.
- 1/4 cup pineapple juice Added to the glaze for that sweet and fruity flavor.
- 1 tbsp melted butter Brings richness and glossiness to the glaze.
- 1/2 tsp vanilla extract For a hint of sweetness in the glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt or round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the melted butter, pineapple juice, eggs, and vanilla extract to the dry mixture. Mix until smooth and fully combined.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes before transferring to a wire rack.
Glazing
- In a small bowl, whisk together the powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth.
- Generously drizzle the glaze over the cooled cake and serve.
Notes
For a richer flavor, use fresh pineapple juice. Consider adding coconut flakes, chopped nuts, or different glazes for variety. Avoid overmixing for a lighter texture.