Pineapple Juice Cake

A delightful dessert that combines sweet and tangy pineapple flavors with a moist, fluffy texture, perfect for any occasion.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Tropical

Calories: 220

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 1/2 cups granulated sugar
1 cup pineapple juice preferably fresh
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

Method

Preparation

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together until they’re well mixed.
In another bowl, beat the eggs and sugar until they’re light and fluffy. This should take about 2-3 minutes.
Slowly add the vegetable oil and pineapple juice, stirring constantly to combine. Add the vanilla extract and mix well.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix; some lumps are okay.

Baking

Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve plain for a light dessert or dress it up with whipped cream and fresh pineapple slices. Store in an airtight container at room temperature for up to 3 days or in the fridge for a week.