🎉 Introduction
If you’re craving a cake that’s moist, tender, and bursting with flavor, this Pineapple Juice Cake is for you. Using pineapple juice in the batter gives it natural sweetness and tropical flair, while the buttery crumb and hint of vanilla make it irresistible.
It’s simple enough for everyday baking but elegant enough to serve at gatherings, holidays, or summer parties. The best part? You don’t need complicated ingredients — just pantry staples, fresh eggs, and pineapple juice.
🧰 Equipment Needed
- 9×13-inch baking dish or bundt pan
- Mixing bowls
- Hand mixer or whisk
- Measuring cups & spoons
- Spatula
- Cooling rack
🛒 Ingredients
🥚 Fresh Produce:
- 3 large eggs
🌿 Dry Ingredients & Flavorings:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ cups granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract
🥤 Liquids:
- 1 cup pineapple juice
🧈 Dairy Products:
- ½ cup unsalted butter, softened
👩🍳 Directions
Step 1 – Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch pan (or bundt pan for a fancier look).
Step 2 – Mix Wet Ingredients
3. In a large bowl, cream butter and sugar together until light and fluffy.
4. Beat in eggs, one at a time.
5. Stir in vanilla extract.
Step 3 – Add Dry Ingredients & Pineapple Juice
6. In another bowl, whisk flour, baking powder, baking soda, and salt.
7. Gradually add dry ingredients to wet mixture, alternating with pineapple juice, starting and ending with dry ingredients.
8. Mix until just combined (do not overmix).
Step 4 – Bake the Cake
9. Pour batter into prepared pan.
10. Bake for 35–40 minutes (9×13 pan) or 45–50 minutes (bundt pan), until a toothpick inserted in the center comes out clean.
Step 5 – Cool & Serve
11. Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
12. Dust with powdered sugar or drizzle with glaze if desired.
🍽️ Servings & Timing
- Servings: 12–14 slices
- Prep Time: 15 minutes
- Bake Time: 40 minutes
- Total Time: ~55 minutes
🧊 Storage & Reheating
- Room Temp: Store covered for 2 days.
- Refrigerator: Keeps up to 5 days in airtight container.
- Freezer: Wrap slices individually and freeze for up to 2 months.
- Reheating: Microwave slices for 10–15 seconds to soften.
🥄 Variations
- Glazed Version: Make a simple pineapple glaze with powdered sugar + pineapple juice.
- Nutty Twist: Add chopped pecans or walnuts into the batter.
- Coconut Fusion: Sprinkle shredded coconut on top before baking.
- Layer Cake: Bake in round pans and frost with cream cheese frosting.
❓ 10 FAQs
- Can I use fresh pineapple juice instead of bottled?
Yes! Freshly squeezed juice gives the best flavor. - Do I need to use cake flour instead of all-purpose?
No, all-purpose works fine. Cake flour gives a slightly lighter crumb. - Can I make this ahead of time?
Yes, bake a day ahead — it gets moister as it rests. - What frosting pairs well with pineapple cake?
Cream cheese frosting or a pineapple glaze. - Can I use canned pineapple instead of juice?
Use the juice from canned pineapple chunks (not heavy syrup). - Can I make cupcakes instead?
Yes, bake in lined tins for 18–20 minutes. - Why is my cake dry?
Overbaking is the main cause — check at the 35-minute mark. - Can I reduce the sugar?
Yes, reduce by ¼ cup, especially if using sweet pineapple juice. - Can I add fruit chunks to the batter?
Yes, fold in chopped pineapple for extra texture. - Does this cake need to be refrigerated?
Not unless frosted — plain cake is fine at room temp.
🏁 Conclusion
This Pineapple Juice Cake is a moist, fluffy dessert with tropical flair that’s as easy to make as it is delicious. Whether you serve it plain, glazed, or frosted, it’s sure to be a crowd-pleaser for family dinners, potlucks, or holidays.
Pineapple Juice Cake – Tropical Sweetness in Every Bite
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch pan (or bundt pan for a fancier look).
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs, one at a time.
- Stir in vanilla extract.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, alternating with pineapple juice, starting and ending with dry ingredients.
- Mix until just combined (do not overmix).
- Pour batter into prepared pan.
- Bake for 35–40 minutes (9×13 pan) or 45–50 minutes (bundt pan), until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar or drizzle with glaze if desired.
Notes
Yes! Freshly squeezed juice gives the best flavor. Do I need to use cake flour instead of all-purpose?
No, all-purpose works fine. Cake flour gives a slightly lighter crumb. Can I make this ahead of time?
Yes, bake a day ahead — it gets moister as it rests. What frosting pairs well with pineapple cake?
Cream cheese frosting or a pineapple glaze. Can I use canned pineapple instead of juice?
Use the juice from canned pineapple chunks (not heavy syrup). Can I make cupcakes instead?
Yes, bake in lined tins for 18–20 minutes. Why is my cake dry?
Overbaking is the main cause — check at the 35-minute mark. Can I reduce the sugar?
Yes, reduce by ¼ cup, especially if using sweet pineapple juice. Can I add fruit chunks to the batter?
Yes, fold in chopped pineapple for extra texture. Does this cake need to be refrigerated?
Not unless frosted — plain cake is fine at room temp. 🏁 Conclusion
This Pineapple Juice Cake is a moist, fluffy dessert with tropical flair that’s as easy to make as it is delicious. Whether you serve it plain, glazed, or frosted, it’s sure to be a crowd-pleaser for family dinners, potlucks, or holidays.
