Pineapple Juice Cake Recipe From Scratch
This Pineapple Juice Cake is bursting with tropical flavor and moistness! A simple, from-scratch cake that’s perfect for any occasion.
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened pineapple juice
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple drained
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper to ensure easy removal later.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Mix Wet Ingredients
- In a large mixing bowl, beat the eggs and granulated sugar until well combined. Then add the vegetable oil, pineapple juice, and vanilla extract. Mix thoroughly until smooth.
Combine Ingredients
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed. Stir until all flour disappears; do not overmix.
- Fold in the drained crushed pineapple evenly throughout the batter.
Bake and Finish
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar for a simple, elegant finish.
Equipment
- Oven
- 9x13 inch Baking Pan
- Mixing bowls
- Whisk
- Spatula
Notes
- Drain the crushed pineapple well to avoid excess moisture that can make the cake soggy.
- Use fresh pineapple juice if possible for the best flavor; canned juice works too but may be sweeter.
- Room temperature eggs help the batter mix more evenly and improve texture.
- Don’t overmix the batter to keep the cake light and fluffy.
- Try adding a pinch of cinnamon or nutmeg for extra flavor.