Description
This Pineapple Juice Cake is a moist, flavorful dessert that combines the tropical sweetness of pineapple juice and bright orange zest with a tender crumb. Perfect for any occasion, this easy-to-make cake features a balanced blend of sweet and citrusy flavors, baked to golden perfection.
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
- Prepare oven and pan: Preheat the oven to 350°F (175°C). Grease and flour a baking pan thoroughly to ensure the cake doesn’t stick after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and aerated.
- Combine wet ingredients: In a separate bowl, mix the 100% pineapple juice, vegetable oil (or melted coconut oil), eggs, and orange zest until the mixture is smooth and uniformly blended.
- Combine wet and dry: Gently fold the wet ingredients into the dry ingredients just until the batter is combined, being careful not to overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before serving.
Notes
- Use fresh orange zest to enhance the citrus flavor.
- Check doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.
- Substitute vegetable oil with melted coconut oil for a slight tropical flavor variation.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Let the cake cool completely to make slicing easier and neater.
