Pineapple Juice Cake
This Pineapple Juice Cake is a deliciously moist dessert that features the sweet, tropical flavor of pineapple. It's easy to make and perfect for parties or family gatherings.
Equipment
- 1 9x13 inch baking pan
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 toothpick
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsweetened pineapple juice
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Mix well to combine.
- In another bowl, beat the eggs and then add the sugar, vegetable oil, pineapple juice, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Optionally, for extra flavor, add crushed pineapple into the batter or top the cake with whipped cream and pineapple slices before serving.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
For extra flavor, you can add crushed pineapple into the batter or top the cake with whipped cream and pineapple slices before serving.
This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.