Description
Hello, fellow bakers and dessert lovers! Today, I’m excited to share with you a recipe that’s guaranteed to bring a burst of tropical flavor to your kitchen. If you love the sweet and tangy taste of pineapple, you’re going to adore this Juicy Pineapple Cake. Whether you’re looking for a delightful treat to enjoy with your afternoon tea or a show-stopping dessert for your next gathering, this cake has it all. So, let’s dive into the sweet, juicy goodness of this tropical delight!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup pineapple juice
- 1/2 cup pineapple chunks (for topping)
- 1/2 cup sweetened condensed milk (for glaze)
Optional Substitutions:
- If you’re looking to make this cake dairy-free, substitute the butter with coconut oil and the milk with almond or coconut milk. This will give the cake an even more pronounced tropical flavor, though it may slightly alter the texture.
- For a gluten-free version, use a 1:1 gluten-free baking flour. The cake may be a bit denser but will still be delicious!
Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent the cake from sticking.
- Cream the Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy. This step is crucial for ensuring that your cake has a light, airy texture.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. This helps to fully incorporate the eggs and creates a smooth batter.
- Incorporate the Vanilla: Mix in the vanilla extract for that perfect hint of flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agent is evenly distributed throughout the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. This method helps to keep the batter smooth and prevents lumps.
- Fold in Pineapple: Gently fold in the crushed pineapple and pineapple juice until just combined. Be careful not to overmix, as this could result in a dense cake.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the cake is baking, prepare the glaze by mixing the sweetened condensed milk with a little pineapple juice until smooth. This glaze adds extra moisture and sweetness to the cake.
- Glaze the Cake: Once the cake is done baking, remove it from the oven and allow it to cool in the pan for 10 minutes. Poke holes in the cake with a skewer or fork, then pour the glaze over the top, allowing it to soak in.
- Top with Pineapple Chunks: Once the cake has cooled completely, top with pineapple chunks for a burst of freshness in every bite.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Preventing a Soggy Cake: Ensure that the crushed pineapple is well-drained before adding it to the batter. Excess moisture can make the cake soggy.
- Perfect Glaze Application: Pour the glaze while the cake is still warm to help it soak in better. If you prefer a thicker glaze, allow the cake to cool slightly longer before applying.