Pineapple Juice Cake Recipe
Make a tasty pineapple juice cake recipe following our simple guide. Experience a special variation of a traditional sweet treat with lively tastes.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- 9-inch round cake pan (or similar size)
- Oven
- Cooling rack
- Toothpick (for checking doneness)
- Grease/butter and flour (for preparing the pan)
Ingredients
- 2 cups All-purpose flour Standard flour
- 1 cup Granulated sugar
- 1 ½ tsp Baking powder
- ½ tsp Salt
- 3 large Eggs Room temperature
- ½ cup Vegetable oil
- 1 cup Pineapple juice Fresh or canned juice
- 1 tsp Vanilla extract
- 1 cup Crushed pineapple Optional for added texture
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
- In another bowl, beat together the eggs, vegetable oil, pineapple juice, and vanilla extract until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix to avoid a dense cake.
- If using, fold in the crushed pineapple gently.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Use fresh pineapple juice for best results. It brings out vibrant flavor in the cake. If you want extra pineapple flavor, fold crushed pineapple into the batter. Drain it well to prevent excess moisture. Have all ingredients at room temperature before mixing for a lighter, fluffier texture. Add shredded coconut or chopped nuts to the batter for a tropical twist. This gives an extra layer of flavor and texture.