This Pineapple Juice Cake is a tropical delight that’s moist, flavorful, and perfect for any occasion. The rich pineapple flavor combined with a tender crumb will make this cake a favorite in your recipe collection.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup pineapple juice
- 1 can (20 oz) crushed pineapple, drained
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon melted butter
Instructions:
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- Make the Cake Batter:
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
- Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Gradually add the pineapple juice and continue to beat until the batter is smooth.
- Fold in the drained crushed pineapple.
- Bake the Cake:
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, mix together the powdered sugar, pineapple juice, and melted butter until smooth.
- Glaze the Cake:
- Once the cake has cooled, drizzle the glaze evenly over the top.
- Allow the glaze to set for a few minutes before serving.
- Serve and Enjoy:
- Slice the cake into squares and serve. Enjoy the moist, pineapple-infused cake with a cup of coffee or tea!
Tips:
- For an extra touch, garnish the cake with some toasted coconut flakes or a few maraschino cherries.
- Ensure the pineapple is well-drained to avoid excess moisture in the cake.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
