Juicy Pineapple Cake is the perfect dessert for pineapple lovers. This cake is made with crushed pineapple and pineapple juice, which not only add incredible flavor but also keep the cake moist and tender. The addition of a sweetened condensed milk glaze, poured over the warm cake, soaks into every bite, making it extra juicy and flavorful. Topped with fresh pineapple chunks, this cake is a tropical treat that’s ideal for any occasion. It can be made dairy-free with coconut oil and almond or coconut milk, and even gluten-free by substituting the flour with a gluten-free blend. Serve this cake as a refreshing end to a meal or bring it to your next gathering for a crowd-pleasing treat.
Juicy Pineapple Cake is a tropical-inspired dessert that’s bursting with flavor. This moist and tender cake is infused with crushed pineapple and pineapple juice, making every bite a refreshing treat. Topped with a sweetened condensed milk glaze and fresh pineapple chunks, this cake is a perfect choice for those who love fruity, light desserts.
INGREDIENTS
- All-Purpose Flour: 1 1/2 cups of all-purpose flour form the base of this light and fluffy cake.
- Granulated Sugar: 1 cup of sugar adds sweetness to balance the tangy pineapple flavor.
- Unsalted Butter: 1/2 cup of softened butter ensures a moist and rich cake texture.
- Eggs: 3 large eggs are used to bind the ingredients and add structure to the cake.
- Whole Milk: 1/2 cup of whole milk adds creaminess to the batter, enhancing the overall texture.
- Vanilla Extract: 1 teaspoon of vanilla extract provides a subtle flavor that complements the pineapple.
- Baking Powder: 1 teaspoon of baking powder helps the cake rise and gives it a light texture.
- Salt: 1/4 teaspoon of salt enhances the flavors and balances the sweetness.
- Crushed Pineapple: 1 cup of drained crushed pineapple is folded into the batter, providing bursts of pineapple flavor in every bite.
- Pineapple Juice: 1/2 cup of pineapple juice keeps the cake moist and adds a tropical touch.
- Pineapple Chunks (for topping): 1/2 cup of pineapple chunks are used to top the cake, giving it a fresh and vibrant presentation.
- Sweetened Condensed Milk (for glaze): 1/2 cup of sweetened condensed milk is mixed with pineapple juice to create a rich and flavorful glaze.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking, ensuring the cake comes out smoothly after baking.
- Step 2:
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This step is key for creating a light and airy texture in the cake.
- Step 3:
- Add the eggs one at a time, beating well after each addition to fully incorporate them into the mixture. Mix in the vanilla extract to enhance the flavor.
- Step 4:
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed throughout the batter.
- Step 5:
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined to avoid overmixing and creating a dense cake.
- Step 6:
- Gently fold in the crushed pineapple and pineapple juice until just combined. Be careful not to overmix, as this can affect the cake's texture.
- Step 7:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Step 8:
- While the cake is baking, prepare the glaze by mixing the sweetened condensed milk with a little pineapple juice until smooth. This glaze will add extra moisture and sweetness to the cake.
- Step 9:
- 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 using a skewer or fork, then pour the glaze over the top, allowing it to soak in.
- Step 10:
- Once the cake has cooled completely, top it with pineapple chunks for a fresh and tropical finish. Slice and serve for a refreshing dessert.
Serving and Storage Tips
- Serve Juicy Pineapple Cake chilled or at room temperature. The sweet and tangy pineapple chunks on top make for a refreshing dessert, perfect for warm weather or any tropical-themed event.
- If making the cake ahead of time, store it in an airtight container in the refrigerator for up to 3 days. The glaze keeps the cake moist, so it’s just as delicious the next day.
- For a decorative presentation, consider garnishing with fresh mint leaves or a sprinkle of toasted coconut flakes for added texture and flavor.
- If you prefer, you can also serve the cake with a dollop of whipped cream on the side to complement the pineapple’s tropical sweetness.
Helpful Notes
- If you’re making the dairy-free version, substitute coconut oil for the butter and almond or coconut milk for the whole milk. This adds an extra tropical flavor while keeping the cake light and moist.
- For a gluten-free version, use a 1:1 gluten-free baking flour in place of the all-purpose flour. Keep in mind that this may make the cake slightly denser, but it will still taste delicious.
- Be sure to let the cake cool completely before glazing it. This allows the glaze to soak in properly without making the cake soggy.
Tips from well-known chefs
- Chef Ina Garten suggests using fresh, high-quality pineapple for the best flavor, but canned pineapple works well if you’re short on time.
- Chef Nigella Lawson recommends poking the cake generously with holes before glazing to ensure the sweetened condensed milk penetrates deeply, keeping the cake moist and flavorful.
- Chef Bobby Flay advises adding a pinch of salt to the glaze to balance the sweetness and enhance the tropical flavors.