Irresistible Pineapple Juice Cake

 How to Make the Perfect Pineapple Juice Cake at Home

This step-by-step recipe will guide you through creating a soft, tangy, and moist pineapple juice cake that’s ideal for summer desserts, parties, or family gatherings.

This tropical treat brings sunshine to your kitchen with every bite. Moist pineapple cake soaked in juice, topped with rich icing, and crowned with golden pineapple wedges—Pineapple Juice Cake is the dessert that delivers both comfort and freshness in one slice.

For a similar tropical favorite, try the Pineapple Layer Cake with Glaze on tinsuf.com — it pairs beautifully with this recipe or stands strong on its own for pineapple lovers.

According to Delish’s pineapple cake guide, fresh juice makes all the difference.

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour

• 1 ½ cups (300g) granulated sugar

• 1 tsp baking soda

• 2 large eggs 🥚

• 1 cup (225 ml) pineapple juice (unsweetened)

• 1 tsp vanilla extract

• ½ cup (120 ml) vegetable oil

For the Icing:

• 1 cup (200g) powdered sugar

• ¼ cup (60 ml) pineapple juice

• 2 tbsp unsalted butter, melted

• ½ tsp vanilla extract

For Decoration:

• 1 cup fresh pineapple wedges

• (Optional) Toasted coconut flakes or whipped cream

 Directions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans or use a 9-inch springform pan. Line the bottom with parchment paper for easy release.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour, sugar, and baking soda
  Ensure even distribution with no lumps.

3. Combine the Wet Ingredients

In another bowl, beat:

• Eggs, pineapple juice, vanilla, and vegetable oil
  Mix until the texture is smooth and emulsified.

4. Unite the Batter

Gradually add the wet mixture into the dry ingredients, mixing just until incorporated. Do not overmix—this ensures a tender crumb.

5. Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Prepare the Icing

In a medium bowl, whisk together:

• Powdered sugar, pineapple juice, melted butter, and vanilla.
  You want a pourable, thick glaze. Adjust consistency by adding a spoon of sugar or juice if needed.

7. Glaze the Cake

Once the cake is cooled, pour the icing generously over the top, allowing it to drip down the sides. Use a spatula or back of a spoon to spread.

8. Decorate

Top with fresh pineapple wedges arranged like a sunburst .
Optional: sprinkle coconut flakes or pipe whipped cream along the edge for added flair.

Tips & Variations

Boost Flavor Naturally

• Add 1 tsp coconut extract to the icing for a tropical twist.

• Fold crushed pineapple into the batter for more texture.

Make it Vegan

• Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water).

• Use plant-based butter and coconut cream for icing.

Serve It Chilled

This cake tastes even better the next day—store in the fridge and serve cold for a pudding-like effect.

For another smooth and juicy dessert, check Pineapple Juice Cake Recipe on tinsuf.com or explore their Creamy Cucumber Salad for a light contrast.

 Storage

• Room Temp: Up to 2 days in an airtight container.

• Fridge: Up to 5 days. Best flavor develops overnight.

• Freezer: Wrap individual slices and freeze up to 1 month.

 Time & Yield

• Prep Time: 15 minutes

• Bake Time: 30 minutes

• Cooling + Icing: 45 minutes

• Total Time: ~90 minutes

• Yield: 10–12 slices

 Tools Used

• 2 × 8″ cake pans or 1 × 9″ springform

• Mixing bowls

• Whisk and spatula

• Wire cooling rack

• Measuring cups and spoons

• Cake stand or serving plate

 Final Thoughts

This Pineapple Juice Cake is a high-reward, minimal-effort dessert that gives you everything: tangy pineapple brightness, soft crumb, creamy glaze, and eye-catching presentation. Whether for birthdays, summer brunches, or Sunday potlucks, this recipe is sure to turn heads and win hearts.

If you’re into fruity and refreshing desserts, don’t miss the Lemon Cream Cake for another bright option.

And for additional inspiration, check this guide on Delish to explore creative pineapple desserts.

TINSUF RECIPES

Pineapple Juice Cake

SummaryA moist and fruity pineapple cake topped with tangy glaze and fresh pineapple wedges. A perfect tropical dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course: cake

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients
• 2 cups all-purpose flour 250g
• 1 ½ cups granulated sugar 300g
• 1 tsp baking soda
• 2 large eggs
• 1 cup pineapple juice unsweetened (225ml)
• 1 tsp vanilla extract
• ½ cup vegetable oil 120ml
• 1 cup powdered sugar 200g
• ¼ cup pineapple juice 60ml
• 2 tbsp unsalted butter melted
• ½ tsp vanilla extract
• 1 cup fresh pineapple wedges
• Optional Coconut flakes or whipped cream

Equipment

• Equipment
• - Mixing bowls
• - Whisk
• 2 × 8-inch cake pans or 1 × 9-inch springform pan
• - Oven
• - Cooling rack
• - Measuring cups and spoons

Method

 

1. Instructions
2. Preheat oven to 350°F (175°C). Grease and flour your pans.
3. In a bowl, whisk together flour, sugar, and baking soda.
4. In another bowl, beat eggs, pineapple juice, vanilla, and oil until well mixed.
5. Pour wet ingredients into dry, stir just until combined.
6. Pour batter into pans, bake 25–30 minutes.
7. Cool 10 minutes in pans, then transfer to rack.
8. Whisk icing ingredients in a bowl until smooth.
9. Pour glaze over cooled cake and let it drip down.
10. Decorate with pineapple wedges and optional toppings.

Notes

Notes
Add crushed pineapple for more flavor.

Vegan? Use flax eggs and plant-based butter.

Best chilled for 2–4 hours before serving.

Freezer-friendly up to 1 month.