Pineapple Juice Cake

Moist, tropical, and irresistibly sweet — a sunshine-filled dessert you’ll want to make again and again!

 Ingredients:

Dry Ingredients:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

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Wet Ingredients:

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

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• ¾ cup pineapple juice (from canned pineapple or fresh)

Optional Topping:

• Pineapple slices or chunks for garnish

• Glaze (see below)

For the Pineapple Glaze:

• 1 cup powdered sugar

• 2–3 tbsp pineapple juice (adjust to desired consistency)

 Directions:

1. Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl, cream the butter and sugar until light and fluffy.

4. Add Eggs & Vanilla

Beat in the eggs, one at a time, then add vanilla extract.

5. Combine Mixtures

Gradually add the dry ingredients to the wet, alternating with pineapple juice. Mix just until combined — don’t overmix.

6. Bake

Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean.

7. Cool & Glaze

Let the cake cool completely. Mix glaze ingredients and drizzle over the cake. Garnish with pineapple slices or chunks.

 Tips:

• For extra pineapple flavor, add crushed pineapple to the batter.

• Great when served chilled for a refreshing treat.

• Store covered in the fridge for up to 4 days.

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