Pineapple Juice Cake
2 cups all-purpose flour
1 cup pineapple juice
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1/2 cup crushed pineapple, drained
Directions:
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Add the dry ingredients alternately with the pineapple juice and milk, mixing until just combined.
Stir in the crushed pineapple.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 250 kcal | Servings: 8 servings
Pineapple Juice Cake
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