Description
This Pineapple Juice Cake is a moist and flavorful dessert made with bright pineapple juice and zesty orange for a refreshing twist. It combines simple ingredients to create a tender, sweet cake perfect for any occasion, offering a tropical burst of flavor in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup 100% pineapple juice
- ½ cup vegetable oil (or melted coconut oil)
- 3 large eggs
- Zest of 1 orange
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt ensuring they are well combined.
- Combine Wet Ingredients: In a separate bowl, blend the pineapple juice, vegetable oil, eggs, and orange zest until the mixture is smooth and uniform.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and gently fold until just combined to avoid overmixing, which can make the cake dense.
- Pour Batter and Bake: Transfer the batter into the prepared baking pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, ensuring easy removal and preventing sogginess.
Notes
- For a coconut flavor, substitute the vegetable oil with melted coconut oil.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Use fresh pineapple juice for the best flavor; canned juice can also be used but may alter the sweetness.
- The orange zest adds a complementary citrus note but can be omitted if desired.
- Let the cake cool completely before slicing to get neat slices.
