Description
This Pineapple Juice Cake is a moist and flavorful dessert that combines the tropical sweetness of pineapple juice with warm spices and a delicate vanilla glaze. Perfect for any occasion, this cake is easy to prepare and bakes to a golden perfection with a soft crumb and tangy glaze that adds an extra burst of pineapple flavor.
Ingredients
Scale
Main Ingredients
- 1 cup pineapple juice (fresh or canned)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Glaze Ingredients
- 1/4 cup pineapple juice
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan to prevent the cake from sticking.
- Prepare Wet Ingredients: In a large mixing bowl, whisk together the pineapple juice, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Prepare Dry Ingredients: In another bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon (if using). Mix these dry ingredients well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the batter tender; it will be slightly thick.
- Bake: Pour the batter evenly into the prepared pan. Place it in the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Glaze: While the cake is cooling, prepare the pineapple glaze by combining pineapple juice, powdered sugar, and vanilla extract in a small saucepan. Heat over low heat, whisking constantly until the glaze is smooth and warmed through.
- Drizzle Glaze: After the cake has cooled for about 10 minutes, remove it from the pan and place it on a wire rack. Drizzle the warm pineapple glaze over the top, allowing it to soak into the cake.
- Serve: Let the cake cool completely before slicing. Serve the moist, flavorful pineapple juice cake as a delightful dessert or snack.
Notes
- Using fresh pineapple juice enhances the flavor, but canned juice works well too.
- For a more pronounced spice note, increase the cinnamon to 1 teaspoon or add a pinch of nutmeg.
- This cake pairs wonderfully with whipped cream or vanilla ice cream for extra indulgence.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute vegetable oil with melted coconut oil for a tropical twist.
