Pineapple Juice Cake Recipe
A moist and flavorful dessert with a tropical twist, this Pineapple Juice Cake is a perfect blend of sweetness and tanginess.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour For structure and texture.
- 2 cups granulated sugar Adds sweetness.
- 1 tsp baking powder Helps the cake rise.
- 1 tsp baking soda Ensures a soft texture.
- 1/2 tsp salt Enhances flavors.
- 1 cup unsalted butter (softened) For richness and moisture.
- 1/2 cup pineapple juice Adds tropical flavor.
- 1/2 cup buttermilk Keeps the cake tender.
- 4 large eggs Provides structure and richness.
- 1 tsp vanilla extract Adds warmth and depth of flavor.
For the Glaze
- 1 1/2 cups powdered sugar For a smooth, sweet glaze.
- 1/4 cup pineapple juice For a tangy kick.
- 1 tsp vanilla extract Complements the pineapple flavor.
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch tube pan or Bundt pan.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternate adding the dry ingredients and pineapple juice mixture to the butter mixture, beginning and ending with dry ingredients. Do not overmix.
- Pour batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with the pineapple glaze before serving.
Notes
For the best flavor, use fresh pineapple juice and avoid overmixing the batter to ensure a tender crumb.