Description: This Pineapple Juice Cake is delightfully moist, packed with the flavors of pineapple, and topped with a rich, sweet glaze. It’s a perfect treat for any pineapple lover and a wonderful dessert for gatherings. This cake combines the tangy sweetness of pineapple with a buttery, tender crumb, making it an irresistible delight. The glaze adds an extra layer of sweetness and a beautiful sheen, enhancing both the flavor and the presentation. Whether you’re celebrating a special occasion or simply want to brighten up a weekday, this cake is sure to be a crowd-pleaser.
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pineapple juice
- 2 teaspoons vanilla extract
For the Pineapple Filling:
- 1 can (20 oz) crushed pineapple, drained
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
For the Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons pineapple juice
- Optional: 1 teaspoon lemon zest for extra flavor
Preparation Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Ensuring the pan is properly prepared prevents the cake from sticking and allows for easy removal after baking. Use parchment paper at the bottom of the pan for an extra layer of protection.
Step 2: In a large bowl, cream together butter and sugar until light and fluffy. This step is crucial for creating a tender cake. Creaming the butter and sugar incorporates air into the mixture, which helps to leaven the cake and gives it a light texture. Use an electric mixer for best results, and beat for at least 3-5 minutes until the mixture is pale and fluffy.
Step 3: Add eggs one at a time, beating well after each addition. Adding the eggs gradually ensures they are fully incorporated into the batter, creating a smooth and stable emulsion. Beat each egg for about 1 minute before adding the next, scraping down the sides of the bowl as needed.
Step 4: In a separate bowl, whisk together flour, baking powder, and salt. Whisking the dry ingredients ensures they are evenly distributed, which helps the cake to rise evenly and prevents pockets of baking powder or salt.
Step 5: Gradually add the dry ingredients to the creamed mixture, alternating with pineapple juice, beginning and ending with the flour mixture. Stir in vanilla extract. Alternating the wet and dry ingredients ensures that the batter doesn’t become too dense or tough. Begin and end with the flour mixture to help prevent gluten development. Stir until just combined, being careful not to overmix, as this can result in a tough cake. The vanilla extract enhances the overall flavor of the cake, adding a warm, sweet note.
Step 6: Make the Pineapple Filling: In a small saucepan, combine crushed pineapple, sugar, and cornstarch. Cook over medium heat until thickened, about 5-7 minutes. Let it cool slightly. Cooking the pineapple filling thickens it and concentrates the pineapple flavor. The cornstarch acts as a thickening agent, creating a smooth and glossy filling. Stir constantly to prevent the mixture from sticking or burning.
Step 7: Once slightly cooled, spoon the pineapple filling over the cake batter in the pan, and gently swirl it with a knife. Swirling the pineapple filling into the cake batter creates pockets of pineapple flavor throughout the cake and adds a beautiful visual element. Be careful not to over-swirl, as this can muddy the batter.
Step 8: Bake: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven, so it’s important to check the cake for doneness. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If the cake is browning too quickly, tent it with foil to prevent it from burning.
Step 9: Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Cooling the cake in the pan allows it to set and prevents it from breaking when you turn it out. Cooling it completely on a wire rack ensures that it doesn’t become soggy.
Step 10: Prepare the Glaze: In a small bowl, mix powdered sugar with pineapple juice (adjust the juice to get the desired consistency). Add the juice gradually to avoid making the glaze too thin. The glaze should be smooth and pourable, but not too runny. The pineapple juice adds a tangy sweetness that complements the cake perfectly.
Step 11: Drizzle the glaze over the cooled cake. Sprinkle lemon zest over the glaze if using. Drizzling the glaze over the cake adds a beautiful sheen and an extra layer of sweetness. The lemon zest adds a bright, citrusy note that enhances the overall flavor of the cake.
Step 12: Serve the cake at room temperature or slightly chilled. This cake is delicious served at room temperature, but it can also be chilled for a refreshing treat.
Why you will love this recipe You’ll adore this Pineapple Juice Cake for its incredibly moist texture and the delightful burst of pineapple flavor in every bite. The combination of the tender cake, sweet pineapple filling, and luscious glaze creates a symphony of flavors that is both comforting and exciting. It’s easy to make, using simple ingredients, and the result is a show-stopping dessert that’s perfect for any occasion. Plus, the tangy sweetness of pineapple makes it a refreshing change from traditional cakes, making it a unique and memorable treat.
Serving Suggestions
- Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair it with a cup of hot coffee or tea for a delightful afternoon treat.
- Garnish with fresh pineapple chunks or maraschino cherries for an extra touch of elegance.
- For a more decadent dessert, add a layer of cream cheese frosting under the glaze.
- Serve alongside other tropical-themed desserts for a cohesive and festive spread.
Tips
- Make sure your butter and eggs are at room temperature for better emulsification and a smoother batter.
- Don’t overmix the batter, as this can result in a tough cake. Mix until just combined.
- If you don’t have pineapple juice, you can use milk or water mixed with a teaspoon of pineapple extract.
- For a richer flavor, use brown sugar instead of granulated sugar in the pineapple filling.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Prep Time 25 minutes
Cook Time 50-60 minutes
Total Time 1 hour 15 minutes – 1 hour 25 minutes
Nutritional Information (Note: The following values are approximate and can vary based on specific ingredients and serving sizes.) Calories: Approximately 350-400 per slice Protein: Approximately 4-5 grams per slice Sodium: Approximately 150-200 mg per slice
Conclusion This Pineapple Juice Cake is more than just a dessert; it’s an experience. The moist, flavorful cake, the sweet and tangy pineapple filling, and the luscious glaze come together to create a truly unforgettable treat. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields impressive results. So go ahead, bake this cake, and bring a little bit of sunshine to your day!
Questions and Answers about this Recipe
Q1: Can I use canned pineapple instead of crushed pineapple for the filling? A: Yes, you can use canned pineapple chunks or tidbits. Just make sure to drain them well and chop them into smaller pieces before using them in the filling. The texture will be slightly different, but the flavor will still be delicious.
Q2: Can I make this cake ahead of time? A: Absolutely! This cake is even better the next day, as the flavors have had time to meld together. You can bake the cake a day ahead of time, let it cool completely, and then store it in an airtight container at room temperature. Glaze it just before serving.
Q3: What if I don’t have pineapple juice? Can I substitute something else? A: If you don’t have pineapple juice, you can use apple juice or orange juice as a substitute. You can also use milk or water mixed with a teaspoon of pineapple extract to get a similar flavor.
Q4: Can I add nuts to this cake? A: Yes, you can add chopped nuts to the cake batter or sprinkle them on top of the glaze for added texture and flavor. Macadamia nuts, pecans, or walnuts would be particularly delicious.
Q5: How do I prevent the cake from sticking to the pan? A: To prevent the cake from sticking, make sure to grease and flour the pan thoroughly. You can also use parchment paper to line the bottom of the pan for an extra layer of protection. Alternatively, use a baking spray that contains flour.
