Description
A moist and flavorful pineapple juice cake bursting with tropical sweetness, tender crumb, and bright fruity notes. Perfect for celebrations or casual indulgence, this easy-to-make cake combines fresh pineapple juice with simple pantry staples to deliver a refreshing and luscious dessert that brings sunshine to any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup fresh pineapple juice
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3 large eggs, at room temperature
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Ingredients: Measure and gather all ingredients ensuring butter is softened, eggs are at room temperature, and pineapple juice is freshly squeezed or well chilled.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy to incorporate air for a light cake texture.
- Add Eggs and Vanilla: Mix in the eggs one at a time, fully blending each before adding the next. Stir in vanilla extract to enrich the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt for even distribution of leavening agents.
- Alternate Adding Dry Ingredients and Pineapple Juice: Fold the dry mix into the wet mixture in batches, alternating with pineapple juice, beginning and ending with dry ingredients. Mix gently to preserve lightness.
- Bake to Perfection: Pour batter into a greased or parchment-lined pan and bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to set the texture.
Notes
- Use freshly squeezed pineapple juice for the best natural flavor.
- Do not overmix the batter to keep the cake crumb tender.
- Verify oven temperature with an oven thermometer to ensure accurate baking.
- Always use room temperature eggs and butter for optimal blending and rise.
- Test cake doneness with a toothpick before removing from oven.
- Optional variations: add shredded coconut, gluten-free flour, citrus zest, natural sweeteners, or cream cheese frosting.
- Store leftovers in an airtight container at room temperature up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg