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Pineapple Juice Cake

An incredibly moist, tropical two-layer yellow cake infused with pure pineapple juice and topped with a glossy, dripping sweet glaze and fresh fruit.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 1 cup unsalted butter softened to room temperature
  • 1.5 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup 100% pure pineapple juice
  • 0.25 cup whole milk or sour cream
Glaze and Garnish
  • 2 cups powdered sugar sifted
  • 3-4 tbsp pure pineapple juice
  • 1 tbsp unsalted butter melted
  • 10 wedges fresh pineapple for sunburst garnish
  • 0.25 cup crushed pineapple well-drained

Equipment

  • Two 8-inch round cake pans
  • Stand mixer or hand mixer
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixer bowl, cream the softened butter and granulated sugar together for 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix the 1 cup pineapple juice and whole milk together. Alternately add the dry ingredients and the juice mixture to the batter, starting and ending with the dry ingredients. Mix just until combined.
  6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  7. Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. To make the glaze, whisk the sifted powdered sugar, melted butter, and 3-4 tablespoons of pineapple juice until thick but pourable.
  9. Stack the cooled cake layers. Pour the glaze over the top, letting it drip heavily down the sides. Decorate with fresh pineapple wedges and drained crushed pineapple before the glaze sets.

Notes

Make sure all your refrigerated ingredients (butter, eggs, milk) are at room temperature before starting for the best cake texture.