Why You’ll Love This Recipe
- Moist and Flavorful: The pineapple juice and buttermilk keep the cake incredibly tender and juicy.
- Tropical Twist: The pineapple glaze adds a luscious, tangy finish that enhances the cake’s tropical vibe.
- Easy to Make: Simple ingredients and straightforward steps make it approachable for any home baker.
- Great for Any Occasion: Perfect for parties, potlucks, or an everyday dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup pineapple juice
- ½ cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
For the Glaze:
- 1½ cups powdered sugar
- ¼ cup pineapple juice
- 1 teaspoon vanilla extract
Directions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or round cake pans.
- In a large bowl, beat softened butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with pineapple juice and buttermilk, stirring until smooth.
- Pour batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Glaze:
- In a medium bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Notes
- Add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.
- Use fresh pineapple juice for a brighter, more natural taste.
- Store the cake in an airtight container to keep it moist for 3–4 days.
Nutrition (per slice)
- Calories: 380 kcal
- Sugar: 36g
- Sodium: 170mg
- Fat: 16g (Saturated Fat: 9g)
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Conclusion
Pineapple Juice Cake is a delightful tropical treat that’s moist, flavorful, and topped with a sweet pineapple glaze. Easy to prepare and perfect for any occasion, it will quickly become a favorite in your dessert repertoire.
Pineapple Juice Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pineapple Juice Cake is a moist, tender dessert bursting with tropical flavor, topped with a sweet pineapple glaze, perfect for summer gatherings or any occasion.
Ingredients
For the Cake:
2½ cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
½ cup pineapple juice
½ cup buttermilk
4 large eggs
1 teaspoon vanilla extract
For the Glaze:
1½ cups powdered sugar
¼ cup pineapple juice
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour bundt or round cake pans.
- Beat butter and sugar until creamy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet mixture, alternating with pineapple juice and buttermilk, stirring until smooth.
- Pour batter into pan. Bake 40–45 minutes until toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
- For glaze: whisk powdered sugar, pineapple juice, and vanilla until smooth.
- Drizzle glaze over cooled cake, letting it drip down sides.
Notes
Add cinnamon or nutmeg for extra warmth.
Use fresh pineapple juice for brighter flavor.
Store in airtight container to keep moist 3–4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 36 g
- Sodium: 170 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
