Pineapple Juice Cake
Pineapple Juice Cake is a cheerful dessert that brings together tropical sweetness with a classic American cake vibe. It has become a popular choice for gatherings and potlucks because of its simple ingredients and reliably moist texture.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Oven
Ingredients
Ingredients
- 240 g All-purpose flour
- 200 g Granulated sugar
- 115 g Unsalted butter softened
- 2 Large eggs
- 180 ml Pineapple juice
- 120 ml Crushed pineapple
- 5 ml Vanilla extract
- 10 g Baking powder
- 2 g Baking soda
- 1 g Salt
Instructions
- Preheat your oven to 175°C and prepare your 9-inch round cake pan with grease and flour or parchment.
- In one bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, followed by the vanilla.
- Alternately add the dry ingredients and pineapple juice to the creamed mixture, starting and ending with the dry ingredients, mixing just until combined. Gently fold in the crushed pineapple.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely before glazing or serving.
Notes
Tip: For added moisture, consider brushing the cake with a pineapple juice syrup when it's cool.