Thank you so much for stopping by—I’m beyond excited to share this Delicious Pineapple Juice Cake with you! It’s a moist, tangy, tender treat that brings sunshine to your kitchen. If you love easy, flavorful baking, you’re in the right place. Don’t forget to subscribe for more thoughtful recipes delivered by email!
Overview of Recipe Content
This Pineapple Juice Cake is perfect for an afternoon tea, dessert after dinner, or a weekend bake. You’ll adore its tropical sweetness, so moist it almost melts in your mouth. Plus, with pineapple juice instead of oil or butter, it’s a lighter option that still feels indulgent.
Ingredients
- 1 cup pineapple juice
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Tools Needed
- 9×13-inch baking pan or 8×8 square pan
- Medium bowl, whisk, measuring cups/spoons
- Cooling rack
Suggested Substitutions & Additions
- Swap half the sugar for brown sugar for caramel notes
- Stir in 1 tsp vanilla extract or ½ tsp almond extract
- Add ½ cup shredded coconut or chopped nuts for texture
How to Make Pineapple Juice Cake
- Preheat your oven to 350 °F (175 °C). Grease or line your baking pan.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined—your future cake is off to a great start!
- Add pineapple juice and stir until just combined—don’t overmix, we want that tender crumb. You’ll smell that lovely tropical scent already.
- Pour batter into prepared pan, smoothing the top gently.
- Bake for about 30–35 minutes (for 8×8 pan) or 45–50 minutes (for 9×13). Your kitchen will smell fabulous! The cake is done when a toothpick inserted in the center comes out clean.
- Let cool completely on a rack before slicing—it sets up beautifully and keeps that moist texture.
What to Serve with Pineapple Juice Cake
- A dollop of whipped cream or vanilla ice cream
- A sprinkle of toasted coconut on top
- A side of fresh berries or tropical fruit salad
- A light afternoon drink—iced tea, sparkling water with lime, or coffee
Tips for Making It Perfect
- Use room-temperature pineapple juice for even mixing.
- Don’t overmix—once the batter looks uniform, stop!
- Let it cool completely before cutting to avoid scraps.
- Double the recipe for a crowd—use two loaf pans for a giftable treat.
Storage Instructions
- Room temp: Store in an airtight container for up to 3 days.
- Refrigerator: Up to 1 week in airtight container.
- Freezer: Wrap tightly and freeze for up to 3 months; thaw overnight in the fridge.
General Information
This cake is inspired by classic pineapple upside-down cakes but simplified—no copper bottom pans needed! Originally, people enjoyed pineapple juice for its sweet acidity, and I love its ability to make baked goods extra tender. It’s ideal for warm-weather baking or anytime you want a bright, fruit-forward dessert!
Frequently Asked Questions
Q: Can I use fresh pineapple juice?
A: Absolutely! Just juice fresh pineapple and strain out the pulp.
Q: Can I make cupcakes with this batter?
A: Yes—fill liners ⅔ full and bake 18–22 minutes.
Q: Can I add more fruit?
A: Sure—chopped pineapple chunks or diced mango mix in beautifully.
Conclusion
This Pineapple Juice Cake is lively, lovely, and just a bit nostalgic. If you love it, you might also enjoy my other citrusy treats like my Sunshine Lemon Loaf or Orange Zest Pound Cake for more fruit-filled joy. Wishing you happy baking and sunny bites!
Interactive Elements
Happiness in the kitchen is best when shared—please leave a comment or star rating below. Snap a photo of your cake, pin it to your boards, or tag me on Instagram. Your family recipes bring me the most joy! 📸
Pin it now on Pinterest: https://www.pinterest.com/poulefrecipe/
Nutritional Information
Approximate per serving (1 slice from 9×13):
| Nutrient | Amount |
|---|---|
| Calories | ~240 kcal |
| Carbs | ~52 g |
| Fat | ~0 g |
| Protein | ~2 g |
Delicious Pineapple Juice Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
A vibrant, moist Pineapple Juice Cake made with just 6 ingredients! It’s delightfully tangy, soft, and fluffy—perfect for sunny afternoons or light celebrations.
Ingredients
1 cup pineapple juice
2 cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Instructions
-
Preheat your oven to 350°F (175°C) and grease your baking pan.
-
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
-
Add in the pineapple juice and gently stir until just combined.
-
Pour the batter into your prepared pan and smooth the top.
-
Bake for 30–35 minutes (for an 8×8 pan) or 45–50 minutes (for a 9×13) until a toothpick comes out clean.
-
Let the cake cool completely before slicing. Enjoy!
Notes
-
Don’t overmix the batter—this keeps your cake ultra tender.
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Room temperature pineapple juice works best.
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Optional: Stir in ½ cup shredded coconut or chopped pecans for added texture.
-
Try a dusting of powdered sugar or simple glaze on top!
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
