Pineapple Juice Cake

Instructions:

Prepping the Batter:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with pineapple juice.
6. Fold in the drained crushed pineapple.

Baking the Cake:

1. Pour the batter into a greased and floured cake pan.
2. Smooth the top with a spatula.
3. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preparing the Pineapple Glaze:

1. In a bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth.

Glazing the Cake:

1. Once the cake is completely cooled, drizzle the pineapple glaze over the top, allowing it to drip down the sides.

Cook Notes:

• Fresh vs. Canned Pineapple: While canned crushed pineapple is convenient, you can use fresh pineapple for a more vibrant flavor.

• Adjusting Sweetness: Tailor the sweetness by adjusting the amount of sugar in the glaze or opting for a less sweet pineapple juice.
• Texture Variation: For a textured twist, add shredded coconut or chopped nuts to the batter.
• Tropical Essence: Enhance the tropical feel by incorporating a teaspoon of coconut extract into the batter.

Frequently Asked Questions (FAQs):

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