Description
This Ultimate Pineapple Juice Cake is a moist, flavorful dessert perfect for any occasion. Made with crushed pineapple and fresh pineapple juice, it delivers a tropical twist to a classic cake. The combination of sweet pineapple, vanilla extract, and a tangy pineapple glaze adds layers of deliciousness, while the tender crumb makes it irresistible.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pineapple juice
- 1 (8-ounce) can crushed pineapple, drained
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons pineapple juice (adjust for consistency)
Instructions
- Prep the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a bundt pan thoroughly to prevent sticking. For an added crunchy texture, optionally sprinkle the base with toasted coconut flakes or chopped pecans before pouring in the batter.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until they are well combined. This ensures even distribution of leavening agents for proper rise.
- Whisk Wet Ingredients: In a separate large bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract using a hand mixer or whisk until the mixture is smooth and pale. Add the pineapple juice and drained crushed pineapple, stirring until fully incorporated.
- Combine and Bake: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until there are no streaks of flour visible to avoid overmixing, which can toughen the cake. Pour the batter evenly into the prepared pan, then bake in the preheated oven for 30-35 minutes. The cake is done when it turns golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the cake to cool completely in the pan placed on a wire rack. Meanwhile, prepare the glaze by whisking the powdered sugar with pineapple juice until a smooth, pourable consistency is achieved. Once the cake is cooled, drizzle the glaze evenly over the top for a shiny, sweet finishing touch.
Notes
- Use fresh pineapple juice for the best flavor, but bottled juice works fine in a pinch.
- Draining the crushed pineapple well prevents excess moisture that could affect baking.
- The glaze can be adjusted in thickness by adding more or less pineapple juice as desired.
- For an extra tropical touch, consider adding a teaspoon of shredded coconut to the batter.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
