Moist Pineapple Juice Cake

This tropical pineapple juice cake brings sunshine to any occasion with its bright flavor and moist texture. The secret is using real pineapple juice in both the batter and glaze, creating a dessert that's perfectly sweet with a hint of tangy freshness.

I first made this cake for my daughter's luau themed birthday party, and it was such a hit that it's now requested for nearly every family gathering. The kids call it "sunshine cake" because it brightens even the rainiest days.

Ingredients

• All purpose flour: Provides the perfect structure without being heavy
• Granulated sugar: Balances the slight acidity of the pineapple juice
• Baking powder: Gives the cake its beautiful rise look for aluminum free varieties
• Salt: Enhances all the flavors and balances sweetness
• Vegetable oil: Creates an exceptionally moist texture that butter simply cannot match
• Large eggs: Bind everything together and add richness
• Pineapple juice: Is the star ingredient use 100% pure juice not from concentrate for best flavor
• Vanilla extract: Adds depth and complexity choose pure over imitation

Step-by-Step Instructions

Prepare Your Workspace:

Heat your oven to exactly 350°F and thoroughly grease your bundt pan ensuring every crevice is coated to prevent sticking. A silicone brush works wonders for getting into all the details of the pan.

Mix Dry Ingredients:

In a spacious mixing bowl combine the flour sugar baking powder and salt with a whisk until evenly distributed. This step is crucial for even leavening and preventing flour pockets in your finished cake.

Incorporate Wet Ingredients:

Add the vegetable oil eggs pineapple juice and vanilla directly to the dry ingredients. Mix at medium speed until the batter becomes smooth and silky about 2 minutes. Avoid overmixing which can develop too much gluten and toughen your cake.

Bake To Perfection:

Pour the batter into your prepared bundt pan and give it a gentle tap on the counter to release any air bubbles. Bake in the center rack for 40 to 45 minutes until the cake springs back when lightly touched and a toothpick inserted comes out with just a few moist crumbs.

Cool And Release:

Allow the cake to cool in the pan for exactly 15 minutes before carefully inverting onto a cooling rack. This timing is perfect to ensure the cake releases easily without falling apart.

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You Must Know

My favorite part of making this cake is the moment the kitchen fills with the sweet aroma of pineapple. It reminds me of my grandmother who first taught me to bake with tropical fruits. She always said pineapple brings a bit of paradise into any home.

The Perfect Pineapple Glaze

To elevate this cake to showstopper status mix 1 cup of powdered sugar with 2 tablespoons of pineapple juice and a splash of vanilla. Whisk until completely smooth and drizzle over the cooled cake. For extra decadence garnish with toasted coconut flakes or dried pineapple pieces. The glaze creates a beautiful sheen and adds another layer of pineapple flavor that makes this dessert truly special.

Storage Solutions

This pineapple juice cake remains fresh at room temperature in an airtight container for up to 4 days. The oil in the batter keeps it moist longer than butter based cakes. For longer storage freeze individual slices wrapped tightly in plastic wrap then aluminum foil for up to 3 months. Thaw at room temperature when ready to enjoy and the texture remains nearly perfect.

Flavor Variations

The beauty of this recipe lies in its adaptability. Add 1 cup of shredded coconut to the batter for a piña colada inspired cake. Fold in 1 cup of finely chopped fresh pineapple for bursts of fruit throughout. Replace half the pineapple juice with orange juice for a tropical citrus blend. You can even add a teaspoon of rum extract for an adult twist that mimics a vacation cocktail.

Recipe FAQs

→ Can I use canned pineapple juice for this cake?

Yes, canned pineapple juice works perfectly in this recipe. Just make sure it's 100% juice without added sweeteners for the best flavor balance.

→ How do I make the optional pineapple glaze?

For a simple pineapple glaze, combine 1 cup powdered sugar with 2-3 tablespoons of pineapple juice until smooth. For more intense flavor, add 1 teaspoon of pineapple extract.

→ Can I add pineapple chunks to this cake?

Absolutely! Fold in 1 cup of well-drained pineapple chunks to the batter just before pouring into the pan. This adds texture and pockets of fruity flavor throughout.

→ How should I store this cake?

Store covered at room temperature for up to 3 days or refrigerate for up to a week. The cake can also be frozen for up to 3 months if wrapped tightly in plastic wrap and aluminum foil.

→ Can I substitute the vegetable oil with something else?

Yes, melted butter or coconut oil work well as substitutes. Coconut oil particularly complements the tropical pineapple flavor, though it may slightly alter the texture.

→ What other pans can I use if I don't have a bundt pan?

This batter works in a 9x13 inch rectangular pan (reduce baking time to 30-35 minutes) or two 9-inch round cake pans (25-30 minutes). Always check with a toothpick for doneness.