Pineapple Juice Cake

Ingredients

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (200g) white sugar
• ½ cup (100g) brown sugar (optional, for deeper flavor)
• 3 large eggs (room temperature)
• ¾ cup (180ml) vegetable oil
• 1 cup (240ml) pineapple juice (100% natural, no sugar added)
• ½ cup (120ml) milk
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple (drained)

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For the Pineapple Syrup (Soaking Sauce):

• ¾ cup pineapple juice
• ¼ cup sugar
• 1 tablespoon butter
• 1 teaspoon lemon juice (optional)

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For the Topping (Optional but Recommended):

Choose ONE:

Cream Cheese Frosting:

• 200g cream cheese (softened)
• ½ cup butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla

OR Whipped Cream:

• 1 cup heavy cream (cold)
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla

Instructions

Step 1: Prepare Your Pan & Oven

1. Preheat oven to 170°C (340°F)
2. Grease a round or rectangular baking pan
3. Lightly dust with flour OR line with baking paper

This prevents sticking

Step 2: Mix Dry Ingredients

In a large bowl, combine:

• Flour
• Baking powder
• Baking soda
• Salt

Whisk well and set asideThis makes the cake rise evenly

Step 3: Mix Wet Ingredients

In another bowl:

1. Add eggs + white sugar + brown sugar
2. Beat for 2–3 minutes until light
3. Add oil → mix
4. Add pineapple juice → mix
5. Add milk → mix
6. Add vanilla → mix

Texture should be smooth and creamy

Step 4: Combine Everything

1. Slowly add dry ingredients to wet mixture
2. Mix gently (don’t overmix!)
3. Fold in crushed pineapple

Overmixing makes cake hard

Step 5: Bake

1. Pour batter into pan
2. Tap pan lightly on table (remove air bubbles)
3. Bake for 40–45 minutes

Test with toothpick: should come out clean

Let cake cool for 10 minutes

Step 6: Make Pineapple Syrup

While cake is baking:

In small pan:

• Pineapple juice
• Sugar
• Butter
• Lemon juice

Heat on medium until sugar dissolves (5 minutes)

Do NOT boil too much

Step 7: Soak the Cake (Secret to Moistness)

1. While cake is warm, poke holes using fork
2. Slowly pour syrup over cake
3. Let absorb completely

This makes it super juicy

Step 8: Prepare Topping

Cream Cheese Frosting:

1. Beat cream cheese + butter (3 minutes)
2. Add powdered sugar slowly
3. Add vanilla
4. Beat until fluffy

Whipped Cream:

1. Beat cold cream until soft peaks
2. Add sugar + vanilla
3. Beat until thick

Step 9: Decorate

Spread topping on cooled cake

Optional decorations:

• Pineapple slices
• Coconut flakes
• Cherries
• Almond slices

Pro Tips

Use fresh pineapple juice if possible
Room temperature eggs = softer cake
Chill cake 1 hour before serving (better flavor)
Store in fridge up to 3 days

Serving Ideas

Serve with:

• Hot tea
• Coffee
• Vanilla ice cream

Perfect for:
Parties
Birthdays
Family dessert
Ramadan dessert