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Pineapple Juice Cake with glaze and pineapple wedges
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
Cook Time 30 minutes
Total Time 1 hour 30 minutes
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.