Pineapple Juice Cake
Pineapple juice gives this cake a wonderfully moist and tropical flavor. The combination of the sweet pineapple and the tangy cream cheese frosting creates a delightful balance of flavors.
Equipment
- 9x13-inch baking pan
- medium bowl
- Large Bowl
- Whisk
- Mixer
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pineapple juice Use fresh pineapple juice for best flavor.
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan.In a medium bowl, whisk together the flour, baking powder, and salt.In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.Gradually add the dry ingredients and pineapple juice, mixing just until combined.Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.Allow the cake to cool completely before frosting.For best results, use fresh pineapple juice rather than canned.
Notes
Keep an eye on the cake towards the end of the baking time to guarantee a moist and tender crumb.
Consider these baking tips: Fold in toasted coconut or macadamia nuts for a textural contrast. Top the cake with a tangy cream cheese frosting or a light glaze.