Juicy Pineapple Cake: A Tropical Dessert 🌴🍍
Bring the flavors of the tropics to your table with this Juicy Pineapple Cake. This moist and flavorful dessert is infused with the natural sweetness of pineapple and topped with a creamy condensed milk glaze. Whether you’re baking for a special occasion or just want a sweet escape, this cake is sure to impress!
Ingredients
For the Cake:
- 1 cup crushed pineapple
- ½ cup pineapple juice
- ½ cup butter (softened)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup milk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
For the Glaze and Topping:
- ½ cup condensed milk
- Pineapple chunks (for decoration)
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round pan or line it with parchment paper for easy removal.
2. Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step helps create a soft, moist cake texture.
3. Add Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Mix Dry and Wet Ingredients
- In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until fully combined.
5. Fold in Pineapple
- Gently fold in the crushed pineapple and pineapple juice. Be careful not to overmix to retain the cake’s light texture.
6. Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Glaze the Cake
- Once baked, allow the cake to cool slightly in the pan. Use a skewer or fork to poke holes across the surface.
- Mix the remaining pineapple juice with the condensed milk, then pour this mixture evenly over the cake, letting it soak into the holes.
8. Decorate and Serve
- Decorate the top of the cake with fresh pineapple chunks or other tropical fruits.
- Slice and enjoy this moist, refreshing dessert!
Tips for Perfect Pineapple Cake
- Use Fresh Pineapple:
While canned crushed pineapple works well, using fresh pineapple will elevate the flavor and texture of the cake. - Don’t Overmix the Batter:
Overmixing can make the cake dense. Fold in the pineapple gently to keep the texture light and airy. - Cool Before Glazing:
Let the cake cool for about 10-15 minutes before adding the glaze to avoid the condensed milk pooling at the edges. - Add Coconut for a Tropical Twist:
Sprinkle shredded coconut over the glaze for added flavor and texture. - Make Ahead:
This cake tastes even better the next day as the glaze has more time to soak in. Cover and refrigerate overnight, then serve.
Common Questions About Pineapple Cake
Q1: Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
Q2: Can I use another type of juice for the glaze?
If pineapple juice is unavailable, orange or mango juice can be a delicious alternative.
Q3: How should I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture.
Q4: Can I freeze this cake?
Yes, wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.
Common Mistakes and How to Avoid Them
Mistake 1: Dry Cake
- Avoid overbaking by checking for doneness a few minutes before the suggested time.
Mistake 2: Soggy Cake
- Ensure the crushed pineapple is well-drained before adding it to the batter.
Mistake 3: Uneven Glaze Distribution
- Poke enough holes in the cake to help the glaze soak evenly throughout.
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