Pineapple Juice Cake



This golden-hued, pineapple-infused cake bursts with tropical flavor, thanks to fresh pineapple juice in the batter and a zesty glaze. Perfect for summer gatherings or any day you want a taste of the islands!

Ingredients (Makes 12–16 servings)

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (120ml) vegetable oil (or melted coconut oil for extra tropical vibes )
  • 2 large eggs (room temperature )
  • 1 cup (240ml) pineapple juice (freshly squeezed or 100% juice )
  • 1 tsp vanilla extract
  • ¼ cup pineapple chunks (chopped fine, optional for added texture )

For the Pineapple Glaze:

  • ½ cup (115g) unsalted butter (softened )
  • ½ cup (60g) confectioners’ sugar
  • ¼ cup (60ml) pineapple juice
  • 1 tsp vanilla extract
  • 1 tbsp pineapple zest (optional )

Optional Toppings:

  • Chopped fresh pineapple
  • Coconut flakes (toasted )
  • Mint leaves

Step-by-Step Recipe 🥄

1. Prep & Preheat:

  • Preheat oven to 350°F (175°C) . Grease and flour a 9x13-inch baking pan or two 9-inch round pans.

2. Mix Dry Ingredients:

  • In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.

3. Mix Wet Ingredients:

  • In another bowl, combine oil, eggs, pineapple juice, vanilla, and pineapple chunks (if using).

4. Combine & Bake:

  • Pour wet ingredients into dry and mix just until combined (lumps are okay!). Overmixing = dense cake.
  • Pour batter into the pan. Bake 25–30 minutes (until a toothpick comes out clean).

5. Make the Glaze:

  • While the cake cools, mix butter, powdered sugar, pineapple juice, vanilla, and zest until smooth. Adjust consistency with extra juice or sugar.

6. Assemble & Serve:

  • Let cake cool completely. Drizzle with glaze. Garnish with fresh pineapple, coconut, or mint.


 

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