Why You’ll Love Pineapple Juice Cake Recipe
This cake is a dream for pineapple lovers and anyone who appreciates a tender, fruit-infused dessert. The batter is rich and buttery, balanced with the brightness of pineapple juice. The homemade filling adds extra flavor and texture, while the pineapple glaze ties everything together with a sweet and zesty finish. It’s easy to make, looks impressive, and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup pineapple juice
• 2 teaspoons vanilla extract
For the Pineapple Filling:
• 1 can (20 oz) crushed pineapple, drained
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
For the Glaze:
• 2 cups powdered sugar
• 3-4 tablespoons pineapple juice
• Optional: 1 teaspoon lemon zest for extra flavor
Directions
Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the creamed mixture, alternating with pineapple juice. Begin and end with the flour mixture.
Stir in vanilla extract and pour the batter into the prepared cake pan.
Make the Pineapple Filling:
In a small saucepan, combine the drained crushed pineapple, sugar, and cornstarch.
Cook over medium heat, stirring often, until thickened (about 5–7 minutes).
Let the filling cool slightly, then spoon it over the cake batter. Gently swirl it through the batter with a knife.
Bake:
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Prepare the Glaze:
Mix powdered sugar and pineapple juice in a bowl until smooth.
Drizzle over the cooled cake.
If using, sprinkle lemon zest on top for added brightness.
Serve:
Serve at room temperature or slightly chilled.
Servings and timing
Servings: 10–12 slices
Prep time: 20 minutes
Cook time: 50–60 minutes
Cooling time: 1 hour
Total time: About 2 hours
Variations
• Pineapple Coconut Cake: Fold 1 cup of shredded coconut into the batter for a tropical twist.
• Upside-Down Version: Add pineapple rings and cherries at the bottom of the pan before pouring in the batter.
• Citrus Glaze: Replace pineapple juice in the glaze with orange or lemon juice.
• Nutty Touch: Add chopped pecans or walnuts to the batter for crunch.
• Mini Cakes: Divide the batter into muffin tins for individual servings (adjust bake time accordingly).
• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Pineapple Cream Cheese Frosting: Swap the glaze for a cream cheese frosting with pineapple juice.
• Spiced Version: Add cinnamon and nutmeg to the dry ingredients for a warm, spiced flavor.
• Sheet Cake: Bake in a 9×13-inch pan for easy slicing and serving.
• Bundt Cake: Use a Bundt pan for a decorative presentation (extend baking time slightly).
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. If preferred, refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. The cake can also be frozen (without glaze) for up to 2 months; thaw overnight in the refrigerator and glaze before serving.
FAQs
What type of pineapple juice should I use?
Use 100% pure pineapple juice for the best flavor. Avoid juice with added sugars or blends.
Can I make this cake ahead of time?
Yes, this cake tastes even better the next day. You can bake and glaze it a day in advance.
Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and use it in place of canned, making sure to drain excess liquid.
Do I need to refrigerate the cake?
It’s not required, but refrigeration can extend freshness. Just let it come to room temperature before serving.
Can I skip the pineapple filling?
Yes, but it adds a rich, fruity layer that enhances the flavor. You can leave it out or replace it with a layer of jam.
Can I use a different pan size?
Yes, you can use a Bundt or 9×13-inch pan. Adjust the baking time accordingly.
Is this cake suitable for freezing?
Yes, freeze it (without the glaze) wrapped tightly in plastic and foil. Glaze after thawing for best results.
How do I prevent the cake from sticking to the pan?
Grease and flour the pan thoroughly, or use parchment paper if using a flat-bottomed cake pan.
Can I make it dairy-free?
Yes, substitute plant-based butter and ensure your sugar and glaze ingredients are dairy-free.
Can I double the recipe?
Yes, you can double the ingredients for a larger cake. Use a larger pan or divide the batter between two pans.
Conclusion
Pineapple Juice Cake is a simple yet stunning dessert that brings a burst of sunshine to your plate. With its moist texture, layered pineapple flavor, and easy glaze, it’s a crowd-pleaser that’s perfect for both casual get-togethers and special occasions. Whether served fresh or made ahead, this tropical treat is sure to become a favorite.
