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.