Pineapple Juice Cake
A moist and buttery cake infused with sweet pineapple juice, topped with a tropical glaze, perfect for any occasion.
Servings: 12 slices
Calories: 275kcal
Ingredients
For the cake
- 2 cups all-purpose flour The foundation for that perfect cake structure.
- 1 3/4 cups granulated sugar Sweetness that enhances the pineapple flavor.
- 1 tbsp baking powder For a light, fluffy texture.
- 1/2 tsp salt To elevate flavors and balance sweetness.
- 1 cup unsalted butter, melted Provides richness and moisture.
- 1 cup pineapple juice Infuses the delightful tropical essence.
- 4 large eggs Binds the ingredients and adds fluffiness.
- 1 tsp vanilla extract A hint of warmth and depth of flavor.
For the glaze
- 2 cups powdered sugar For a smooth glaze.
- 1/4 cup pineapple juice Enhances the tropical notes in the frosting.
- 1 tbsp melted butter Adds a luscious finish.
- 1/2 tsp vanilla extract Complements the glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch bundt pan or round cake pan by greasing and flouring it.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Add the melted unsalted butter, pineapple juice, eggs, and vanilla extract. Mix thoroughly until the batter is smooth.
Baking
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Glazing
- In a small bowl, whisk together powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth.
- Drizzle the glaze generously over the cooled cake.
Serving
- Slice the cake and serve with coffee or tea for a memorable tropical dessert experience.
Notes
For added flair, consider adding crushed pineapple to the batter or sprinkling shredded coconut on top. You can also experiment with spices for different flavor profiles.