Description
Indulgent pineapple juice cake brings tropical sunshine straight to your dessert plate. Moist crumb and tangy-sweet flavors promise a delightful escape that delights taste buds with each delectable slice.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup pineapple juice
- 2 large eggs
- 1/2 cup vegetable oil
Leavening and Binding:
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Flavor Enhancers and Optional Additions:
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup crushed pineapple (drained)
- 1/4 cup unsalted butter (softened)
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-inch cake pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl, creating a light and aerated dry ingredient base.
- In a separate large bowl, cream softened butter and granulated sugar until the mixture becomes smooth and pale, approximately 3-4 minutes using an electric mixer.
- Incorporate eggs one at a time into the butter-sugar mixture, blending thoroughly after each addition to maintain a consistent texture.
- Gradually fold in pineapple juice, vanilla extract, and sour cream, stirring until the wet ingredients are completely integrated and uniform.
- Gently fold the sifted dry ingredients into the wet mixture, stirring minimally to prevent overmixing and maintain the cake’s delicate structure.
- Carefully fold in drained crushed pineapple, distributing the fruit evenly throughout the batter to ensure balanced flavor in every slice.
- Pour the prepared batter into the greased cake pan, smoothing the top with a spatula to create an even surface for consistent baking.
- Bake in the preheated oven for 35-40 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.
Notes
- Ensure all ingredients are at room temperature for smooth blending and consistent texture, preventing lumpy batter and uneven mixing.
- Drain crushed pineapple thoroughly to avoid excess moisture, which could make the cake dense or soggy and compromise the cake’s delicate structure.
- Consider adding a sprinkle of toasted coconut or chopped nuts on top for extra crunch and depth of flavor, complementing the cake’s tropical profile.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s tender crumb and light consistency.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 240
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg