Description
Sweet southern charm meets tropical delight in this Pineapple Juice Cake, where moist layers mingle with tangy pineapple essence. Creamy frosting and juicy fruit notes create a perfect dessert companion that will tantalize your taste buds with each delectable slice.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 cup unsalted butter (softened)
- 1/2 cup pineapple juice
- 1/2 cup buttermilk
- 2 cups granulated sugar
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Glaze Ingredients:
- 1 1/2 cups powdered sugar
- 1/4 cup pineapple juice
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F (175°C), ensuring the rack is positioned in the center. Thoroughly coat a bundt pan with butter and dust with flour to prevent sticking.
- Cream softened butter and sugar in a large mixing bowl until light and fluffy. Incorporate eggs individually, beating thoroughly after each addition. Blend in vanilla extract until the mixture is smooth and uniform.
- Sift together flour, baking powder, baking soda, and salt in a separate bowl to eliminate potential lumps and ensure even distribution of leavening agents.
- Alternate adding dry ingredients and liquid components (pineapple juice and buttermilk) into the butter mixture. Gently fold until a uniform batter forms, being careful not to overmix.
- Transfer the batter into the prepared pan, spreading evenly with a spatula. Place in the preheated oven and bake for 40-45 minutes, checking doneness by inserting a toothpick that should emerge clean.
- Allow the cake to rest in the pan for 10 minutes, which helps prevent breaking. Carefully invert onto a wire cooling rack, letting it cool completely.
- Prepare the glaze by whisking powdered sugar, pineapple juice, and vanilla extract until silky and free of lumps. Once the cake has reached room temperature, drizzle the glaze over the top, allowing it to cascade naturally down the sides.
Notes
- Swap buttermilk with plant-based milk for a dairy-free version that maintains moisture and tender crumb.
- Use gluten-free flour blend to make this recipe completely gluten-free without compromising the cake’s texture.
- Enhance tropical flavor by adding shredded coconut to the batter or sprinkling on top of the glaze for extra crunch and dimension.
- Reduce sugar content by substituting half the sugar with unsweetened applesauce or mashed ripe bananas to create a healthier alternative.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 401
- Sugar: 40 g
- Sodium: 214 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 83 mg