This Pineapple Juice Cake is delightfully moist, packed with the flavors of pineapple and topped with a rich, sweet glaze. It’s a perfect treat for any pineapple lover and a wonderful dessert for gatherings.
Ingredients
For the Cake:
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup pineapple juice
• 2 teaspoons vanilla extract
For the Pineapple Filling:
• 1 can (20 oz) crushed pineapple, drained
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
For the Glaze:
• 2 cups powdered sugar
• 3-4 tablespoons pineapple juice
• Optional: 1 teaspoon lemon zest for extra flavor
Directions
Prepare the Cake:
• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a large bowl, cream together butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually add the dry ingredients to the creamed mixture, alternating with pineapple juice, beginning and ending with the flour mixture. Stir in vanilla extract.
• Pour the batter into the prepared cake pan.
Make the Pineapple Filling:
• In a small saucepan, combine crushed pineapple, sugar, and cornstarch. Cook over medium heat until thickened, about 5-7 minutes. Let it cool slightly.
• Once slightly cooled, spoon the pineapple filling over the cake batter in the pan, and gently swirl it with a knife.
Bake:
• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare the Glaze:
• In a small bowl, mix powdered sugar with pineapple juice (adjust the juice to get the desired consistency).
• Drizzle the glaze over the cooled cake.
• Sprinkle lemon zest over the glaze if using.
Serve:
• Serve the cake at room temperature or slightly chilled.
Storage:
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate if preferred.
