Incredible Pineapple Juice Cake
A moist and easy sheet cake with a bright, tropical flavor, perfect for family meals and potlucks.
Ingredients
Cake Ingredients
- 3 large large eggs Use room-temperature eggs for better mixing.
- 1.5 cups granulated sugar
- 0.5 cups vegetable oil Can substitute with melted butter.
- 1 cups pineapple juice Fresh or canned works well.
- 2 cups flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoon vanilla extract
- 0.5 cups shredded coconut Optional, for topping and folding into the batter.
- Sliced pineapple or cherries Optional, for garnish.
- Powdered sugar Optional, for dusting before serving.
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Grease a 23×33 cm cake pan and line the bottom with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until frothy. Add the vegetable oil, pineapple juice, and vanilla, and mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mix to the wet mix, stirring until smooth.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving
- If you like, sprinkle shredded coconut on top, arrange sliced pineapple or cherries, and dust with powdered sugar before serving.
Notes
For best results, do not overmix once you add the dry ingredients. Check for doneness with a toothpick in the center. This cake can be served warm or at room temperature.