Description
This Pineapple Juice Cake is a moist and flavorful dessert that combines the tropical sweetness of pineapple juice with a hint of orange zest. Perfect for a summer gathering or any time you crave a light, fruity cake, it’s simple to prepare and bakes to a golden perfection. The cake is tender, with a subtle citrus aroma, making it an irresistible treat for all ages.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup 100% pineapple juice
- ½ cup vegetable oil (or melted coconut oil)
- 3 large eggs
- Zest of 1 orange
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a baking pan to prevent the cake from sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, mix the pineapple juice, vegetable oil, eggs, and orange zest until the mixture is smooth and evenly blended.
- Mix wet and dry: Gently combine the wet ingredients with the dry ingredients until just mixed. Avoid overmixing to keep the cake tender.
- Bake the cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Notes
- For a dairy-free option, use vegetable or coconut oil as suggested.
- Don’t overmix the batter to ensure a light, fluffy texture.
- Test doneness by inserting a toothpick; if it comes out clean or with a few crumbs, the cake is ready.
- You can add chopped pineapple chunks or nuts to the batter for added texture.
- This cake pairs well with whipped cream or a light glaze for extra sweetness.
