Pineapple Juice Cake

Indulge in the tropical delight of a pineapple juice cake. This moist and flavorful dessert is perfect for any occasion. Easy to make and utterly irresistible.

Print Recipe Pin Recipe

Prep Time: 15

Cook Time: 35

Resting Time: 10

Total Time: 1

Servings: people

Calories: 250kcal

Cost: $10

Equipment

Mixing bowls
Electric mixer or whisk
Spatula
9x13-inch baking pan
Measuring cups and spoons

Ingredients

1 cup fresh pineapple juice (or canned)
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup whole milk

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
One by one, add the eggs to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and half a cup of pineapple juice.
In another bowl, whisk together the flour, baking powder, and salt.
Slowly alternate adding the dry ingredients and remaining pineapple juice to the wet mixture, beginning and ending with the dry ingredients. Mix gently.
Pour the batter into your prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Notes

For a moister cake, brush the cooled cake with a bit more pineapple juice before frosting. Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. It can also be frozen for up to 2 months. Consider substituting pineapple juice with orange juice for a different flavor or coconut oil for a dairy-free version. To prevent overmixing, gently fold the dry ingredients into the wet mixture until just combined.

Nutrition

Tried this recipe?Let us know how it was!