Pineapple Juice Cake
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 1/2 cups granulated sugar
4 large eggs
1 cup pineapple juice
1/2 cup sour cream
1 tsp vanilla extract
For the Glaze & Topping:
1 cup powdered sugar
2–3 tbsp pineapple juice (adjust for consistency)
Pineapple slices (fresh or canned), for garnish
Optional: whipped cream for layering or frosting
Directions:
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, beating well after each.
Mix in pineapple juice, sour cream, and vanilla. Slowly add dry ingredients and mix until just combined.
Divide batter between pans and bake for 28–32 minutes or until a toothpick comes out clean. Let cool.
For the glaze, whisk powdered sugar and pineapple juice until smooth.
Frost the cooled cakes with whipped cream (optional), drizzle glaze over the top, and decorate with pineapple slices. Chill slightly before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 390 kcal | Servings: 12 slices
Tips:
Brush warm cakes with extra pineapple juice for added moisture.
Chill the cake before slicing for the cleanest layers.
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