Pineapple Juice Cake
A soft, moist, and delightfully tropical cake infused with the fresh flavor of pineapple juice. Perfect for any occasion — light, fragrant, and irresistibly sweet!
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup pineapple juice
- 1 teaspoon vanilla extract
For the Glaze (optional but recommended):
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a small bundt pan.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 2–3 minutes).
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the pineapple juice: Gradually mix in the dry ingredients alternately with the pineapple juice, beginning and ending with the flour mixture. Mix just until combined—don’t overbeat.
- Bake: 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.
- Prepare the glaze: While the cake is still warm, whisk together powdered sugar and pineapple juice until smooth.
- Glaze the cake: Poke small holes on top of the warm cake using a skewer or fork, then slowly pour the glaze over it. Allow it to soak in for a few minutes.
- Cool and serve: Let the cake cool completely before slicing. Enjoy it plain or with a dollop of whipped cream!
