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Pineapple Juice Cake

Pineapple Juice Cake Recipe

This pineapple juice cake is a moist, easy-to-make Southern dessert bursting with tropical flavor. Made with real pineapple juice and topped with a sweet glaze, it’s perfect for family gatherings or everyday treats.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 15 minutes
Servings: 12
Course: Dessert
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter softened
  • 1¼ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup pineapple juice
  • ½ cup crushed pineapple optional

Equipment

  • 1 Mixing Bowl (Large) For combining the dry and wet ingredients.
  • 1 Electric Mixer or Whisk To cream butter and sugar, and mix batter.
  • 1 Rubber Spatula For folding and scraping the batter.
  • 1 9x13-inch Baking Pan Use metal or glass, greased or lined.

Method
 

  1. Heat things up: Start by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch pan or line it with parchment paper.
  2. Dry mix first: In a bowl, combine flour, baking powder, baking soda, and a pinch of salt. Give it a quick whisk to blend evenly.
  3. Cream it up: In another large bowl, beat the softened butter with sugar until it’s light and fluffy. This helps create that perfect cake texture.
  4. Add richness: Crack in the eggs one by one, mixing between each. Stir in the vanilla extract for a sweet touch.
  5. Mix it all together: Add the dry ingredients and pineapple juice in turns — starting and ending with the dry. Stir just enough to bring everything together. Don’t overmix!
  6. Extra flavor boost (optional): If you want more pineapple flavor and texture, gently fold in the crushed pineapple.
  7. Time to bake: Pour the batter into the pan and smooth the top. Bake for 35–40 minutes or until a toothpick poked in the center comes out clean.
  8. Glaze magic: While the cake’s baking, melt butter in a small pot. Add sugar and pineapple juice. Warm gently until it’s smooth and syrupy.
  9. Pour & soak: Once the cake is out, poke small holes all over with a skewer or fork. Slowly pour the warm glaze across the top, letting it sink into every bite.
  10. Cool down & dig in: Let the cake cool completely in the pan, then slice it up and enjoy!

Notes

This cake is best enjoyed the next day after the glaze soaks in fully. You can store it at room temperature for 2–3 days or refrigerate for up to a wee