Pineapple Juice Cake – Moist, Tangy, Irresistible!
If you’re craving a tropical-flavored dessert that melts in your mouth, this Pineapple Juice Cake will become your go-to treat. Moist, buttery, and bursting with the citrusy brightness of pineapple juice, this old-fashioned cake is a nostalgic favorite across generations. Whether for potlucks, Sunday dinners, or just a cozy afternoon tea, don’t lose this recipe—it’s that good.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup pineapple juice (100% juice, not from concentrate)
- 1 tsp vanilla extract
For the Pineapple Glaze:
- ½ cup pineapple juice
- 1 cup powdered sugar
- 1 tbsp unsalted butter
- ½ tsp vanilla extract
Directions:
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan for a more decorative touch. You can also line the bottom with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, using a hand mixer or stand mixer, cream the butter and sugar until the mixture is light, pale, and fluffy. This usually takes about 3-4 minutes.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture alternately with the pineapple juice, starting and ending with the dry mixture. Mix until just combined—do not overmix. The batter should be thick and creamy.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If you’re using a Bundt pan, check after 40 minutes.
Step 7: Make the Glaze
While the cake is baking, prepare the glaze. In a small saucepan, combine pineapple juice, powdered sugar, butter, and vanilla extract. Heat gently over low heat, stirring constantly, until the butter melts and the glaze is smooth and slightly thickened—about 3–5 minutes. Remove from heat and let it cool slightly.
Step 8: Glaze the Cake
Once the cake is out of the oven, let it cool for about 10–15 minutes in the pan. While still warm, poke holes across the top with a skewer or fork. Slowly pour the warm glaze over the cake, allowing it to soak in. Let the cake cool completely before removing from the pan.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with toasted coconut or pineapple chunks for extra flavor.
- Perfect for breakfast, brunch, or dessert.
Tips for Best Results:
- Use room temperature eggs and butter for a smoother batter.
- You can substitute orange juice if you’re out of pineapple juice, but the flavor will be slightly different.
- Store in an airtight container—this cake gets even better the next day!
Storage:
- Room temp: up to 3 days in a sealed container.
- Fridge: up to 5 days.
- Freezer: Freeze slices individually wrapped for up to 2 months.