PINEAPPLE JUICE CAKE

 

PINEAPPLE JUICE CAKE

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YOU WILL NEED:

• 2 CUPS ALL-PURPOSE FLOUR
• 1 CUP PINEAPPLE JUICE
• 1/2 CUP GRANULATED SUGAR
• 1/2 CUP UNSALTED BUTTER, SOFTENED
• 2 LARGE EGGS
• 1 TABLESPOON BAKING POWDER
• 1/2 TEASPOON SALT
• 1 TEASPOON VANILLA EXTRACT
• 1 CUP CRUSHED PINEAPPLE (OPTIONAL)

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FOR THE GLAZE/FROSTING:

• 2 CUPS POWDERED SUGAR
• 2–3 TABLESPOONS PINEAPPLE JUICE
• 1 TEASPOON VANILLA EXTRACT

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INSTRUCTIONS:

1. PREHEAT OVEN TO 350°F (175°C).
2. GREASE AND FLOUR TWO 8-INCH CAKE PANS.
3. CREAM TOGETHER BUTTER AND SUGAR UNTIL FLUFFY.
4. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH.
5. STIR IN VANILLA AND PINEAPPLE JUICE.
6. IN A SEPARATE BOWL, MIX FLOUR, BAKING POWDER, AND SALT.
7. ADD DRY INGREDIENTS TO WET INGREDIENTS. MIX UNTIL JUST COMBINED.
8. FOLD IN CRUSHED PINEAPPLE (IF USING).
9. DIVIDE BATTER EVENLY BETWEEN PANS.
10. BAKE 25–30 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN.
11. COOL COMPLETELY BEFORE ADDING GLAZE.

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TO MAKE THE GLAZE:

1. MIX POWDERED SUGAR, PINEAPPLE JUICE, AND VANILLA UNTIL SMOOTH.
2. POUR OR SPREAD OVER COOLED CAKE.
3. TOP WITH PINEAPPLE SLICES IF DESIRED.

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