Pineapple Juice Cake

Pineapple Juice Cake

Ingredients:

Cake:

1½ cups all-purpose flour

1 tsp baking powder

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup pineapple juice

1 tsp vanilla extract

Glaze:

1 cup powdered sugar

2–3 tbsp pineapple juice (adjust for desired consistency)

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Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or a bundt pan.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.

3. Cream butter & sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).

4. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

5. Alternate adding the flour mixture and pineapple juice, starting and ending with the flour. Mix until just combined—do not overmix.

6. Pour batter into the prepared pan and smooth the top.

7. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack.

8. Make the glaze: Whisk powdered sugar with pineapple juice until smooth.

9. Glaze the cake while it’s still slightly warm for the best absorption and flavor.