Pineapple Juice Cake is a simple, tropical-inspired dessert that combines the sweetness and tanginess of pineapple juice with a soft, moist texture. Topped with a delightful pineapple glaze, this cake is perfect for any occasion, from casual gatherings to special celebrations. With minimal ingredients and effort required, this cake is sure to become a family favorite!
Why You’ll Love This Recipe
I absolutely love this Pineapple Juice Cake because it’s incredibly easy to make yet delivers a burst of tropical flavor. The combination of pineapple juice and cinnamon adds a light, refreshing taste that isn’t too overwhelming. The cake itself is moist and tender, with the added bonus of a luscious glaze that perfectly complements the flavor. It’s the kind of cake that feels fancy but is actually super simple to prepare. Whether I’m baking for a party, a special dinner, or just a weeknight treat, this cake always impresses!
Ingredients
For the Cake:
1 cup pineapple juice (fresh or canned)
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
For the Pineapple Glaze:
1/4 cup pineapple juice
1/2 cup powdered sugar
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan.
In a large mixing bowl, whisk together the pineapple juice, vegetable oil, eggs, and vanilla extract until smooth and well combined.
In another bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will be slightly thick.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the glaze. In a small saucepan, combine the pineapple juice, powdered sugar, and vanilla extract. Heat over low heat, whisking constantly, until the glaze is smooth and warmed through.
Once the cake has cooled for about 10 minutes, remove it from the pan and transfer it to a wire rack. Drizzle the pineapple glaze over the top of the cake, allowing it to soak in.
Let the cake cool completely before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Variations
Add Fruits: If you like, you can add chopped pineapple chunks to the batter for added texture and flavor.
Coconut Twist: For a tropical vibe, add shredded coconut to the cake batter or glaze.
Spices: If you’re a fan of warm spices, a pinch of nutmeg or ginger would complement the cinnamon nicely.
Gluten-Free Option: To make this cake gluten-free, swap the all-purpose flour for a 1:1 gluten-free flour blend.
Storage/Reheating
This cake stores well for a few days! Here’s how I store and reheat it:
Storage: Keep the cake covered in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week.
Reheating: I usually enjoy it at room temperature, but if you prefer it warm, simply pop a slice in the microwave for 15-20 seconds or warm it in the oven at 300°F (150°C) for about 5-10 minutes.
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FAQs
Can I use fresh pineapple juice instead of canned?
Yes, you can use fresh pineapple juice if you’d like! It will give the cake an even fresher taste, and the results will be just as delicious.
Can I make this cake ahead of time?
Definitely! The cake can be made a day or two ahead of time, and it actually tastes even better after the flavors have had time to meld together. Just store it covered at room temperature.
What if I don’t have a bundt pan?
No worries! You can use any 9-inch round cake pan or even a square pan. Just be sure to adjust the baking time slightly if you’re using a different shape.
Can I freeze this cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to avoid freezer burn. When ready to eat, allow it to thaw at room temperature and drizzle the glaze on top before serving.
Can I use a different glaze?
While the pineapple glaze is my favorite, you can easily substitute it with a basic powdered sugar glaze or even a cream cheese frosting for a different flavor profile. Just make sure to adjust the sweetness to your liking.
Conclusion
Pineapple Juice Cake is a quick and easy dessert that captures the essence of summer with its tropical flavors. The moist, flavorful cake paired with the sweet pineapple glaze makes it a delightful treat for any occasion. Whether you’re hosting a gathering or just want a sweet snack, this cake is sure to please everyone!
📖 Recipe:
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Pineapple Juice Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Pineapple Juice Cake is a delightful tropical dessert that combines the tangy sweetness of pineapple juice with a moist and soft cake texture. Topped with a delicious pineapple glaze, this simple yet elegant cake is perfect for any occasion. Whether you’re celebrating a special event or craving a quick treat, this cake is sure to impress. With minimal ingredients and easy-to-follow steps, it’s a great dessert to make when you’re in the mood for something light, flavorful, and tropical.
Ingredients
For the Cake:
1 cup pineapple juice (fresh or canned)
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
For the Pineapple Glaze:
1/4 cup pineapple juice
1/2 cup powdered sugar
1 teaspoon vanilla extract
Instructions
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan.
-
Prepare Wet Ingredients: In a large mixing bowl, whisk together the pineapple juice, vegetable oil, eggs, and vanilla extract until smooth and well combined.
-
Prepare Dry Ingredients: In another bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Mix well.
-
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will be slightly thick.
-
Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
-
Prepare Glaze: While the cake is cooling, prepare the glaze. In a small saucepan, combine the pineapple juice, powdered sugar, and vanilla extract. Heat over low heat, whisking constantly until the glaze is smooth and warmed through.
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Drizzle Glaze: Once the cake has cooled for about 10 minutes, remove it from the pan and transfer it to a wire rack. Drizzle the warm pineapple glaze over the top, allowing it to soak in.
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Serve: Let the cake cool completely before slicing and serving.
Notes
Storage: Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Reheating: Reheat a slice in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-10 minutes.
Variations: Add chopped pineapple or shredded coconut for extra texture. For a gluten-free version, use a 1:1 gluten-free flour blend.
Glaze Options: Substitute the pineapple glaze with a powdered sugar glaze or cream cheese frosting for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 8 servings
- Calories: 240 kcal
