Juicy Pineapple Cake (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
1 cup granulated sugar.
03 -
1/2 cup unsalted butter, softened.
04 -
3 large eggs.
05 -
1/2 cup whole milk.
06 -
1 teaspoon vanilla extract.
07 -
1 teaspoon baking powder.
08 -
1/4 teaspoon salt.
09 -
1 cup crushed pineapple, drained.
10 -
1/2 cup pineapple juice.
11 -
1/2 cup pineapple chunks (for topping).
12 -
1/2 cup sweetened condensed milk (for glaze).
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
02 -
In a large bowl, cream the butter and sugar together until light and fluffy.
03 -
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
04 -
In a separate bowl, whisk together the flour, baking powder, and salt.
05 -
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture.
06 -
Gently fold in the crushed pineapple and pineapple juice until just combined.
07 -
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
08 -
While baking, prepare the glaze by mixing the sweetened condensed milk with pineapple juice until smooth.
09 -
Remove cake from the oven and cool in the pan for 10 minutes. Poke holes in the cake and pour the glaze over the top, allowing it to soak in.
10 -
Once cooled, top with pineapple chunks for extra freshness.
# Notes:
01 -
For added tropical flavor, consider using coconut oil and coconut milk to make this cake dairy-free.
02 -
This cake can also be made gluten-free by using 1:1 gluten-free baking flour, though it may result in a denser texture.