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Pineapple Juice Cake

A moist and simple cake that bursts with sweet pineapple flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Pineapple juice Use canned juice if needed.
  • 1/2 cup Vegetable oil Neutral flavor keeps cake light.
  • 1 cup Sugar Regular granulated works fine.
  • 2 large Eggs Room temperature for better rise.
Dry Ingredients
  • 2 cups All-purpose flour Measure by spooning, not scooping.
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla extract Adds warmth and depth.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. In a mixing bowl, whisk together pineapple juice, vegetable oil, sugar, and eggs until smooth.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Add the dry mix to the wet in two additions, stirring gently until just combined.
  5. Stir in the vanilla extract.
  6. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 30–35 minutes, until the top is lightly golden and a toothpick inserted comes out clean.
  2. Cool in the pan for 10 minutes, then turn out onto a rack to finish cooling.

Notes

For a denser crumb, try a loaf pan and bake a little longer. Leftovers can be cubed and tossed into yogurt bowls for a quick breakfast.