Description
A simple and moist Pineapple Juice Cake that brings a bright and comforting flavor, perfect for potlucks or brunch.
Ingredients
Scale
- 1 cup pineapple juice
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the pineapple juice, vegetable oil, and sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple gently.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before serving; optionally dust with powdered sugar.
Notes
Store leftover cake in an airtight container for up to 2 days at room temperature, or 4-5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg