Pineapple Juice Cake
A moist and tender bundt cake soaked in a warm pineapple juice glaze, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all purpose flour Measured with a light hand
- 1.25 cups granulated sugar Sugar for the cake
- 2 tsp baking powder Leavening agent
- 0.5 tsp baking soda Leavening agent
- 0.5 tsp fine salt Enhances flavor
Wet Ingredients
- 3 large eggs Room temperature
- 0.75 cup pineapple juice Best if 100% juice
- 0.75 cup sour cream Can substitute with plain yogurt
- 0.5 cup neutral oil For a moist crumb
- 2 tsp vanilla Adds flavor
Glaze
- 1 cup powdered sugar For the glaze
- 0.25 cup pineapple juice Extra for glaze
- 2 tbsp butter Melted
- a pinch of salt To enhance flavor
- splash of vanilla Optional for glaze
Baking Equipment
- 1 10 to 12 cup bundt pan Well greased and floured
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Instructions
Preparation
- Heat oven to 350°F. Grease and flour the bundt pan thoroughly.
- Whisk dry ingredients in a large bowl.
- In a second bowl, whisk eggs, pineapple juice, sour cream, oil, and vanilla until smooth.
- Stir wet into dry just until combined. Don't overmix. Batter should look thick and silky.
Baking
- Pour into prepared bundt pan and bake for 38 to 45 minutes, until a skewer comes out clean or with a few moist crumbs.
Glazing
- For the glaze, heat powdered sugar, pineapple juice, butter, and salt on low, stirring until smooth and glossy.
- While the cake is hot, poke all over with a skewer and slowly spoon the warm glaze across the surface so it sinks in.
- Let it rest for 10 minutes before loosening edges and inverting onto a rack. Cool at least 1 hour before slicing.
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Note
Store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Individual slices can be wrapped and frozen for up to 2 months.