Juicy Pineapple Cake

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan, or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating well. Stir in the vanilla.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice. Mix until just combined. Fold in the drained pineapple.
Bake: Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Mix Glaze: In a small bowl, whisk together powdered sugar and 2-3 tablespoons of reserved pineapple juice until smooth and pourable.
Glaze the Cake: Drizzle the glaze evenly over the cooled cake. Let set before serving.

Drain the pineapple well to prevent a soggy cake.
A 9-inch round pan can be used; check for doneness a few minutes earlier.
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Coconut Pineapple Cake: Add 1/2 cup shredded coconut to the batter.
Pineapple Upside-Down Cake: Arrange pineapple rings and maraschino cherries in the pan before adding batter.
Nutty Addition: Fold in 1/2 cup chopped pecans or walnuts.

Q: Can I use fresh pineapple? A: Yes, chop it finely and drain excess juice.

Q: Can I make this ahead? A: Yes! Make it a day ahead and store it covered. Glaze before serving.

Q: Can I freeze this cake? A: Yes, wrap tightly and freeze for up to 3 months. Thaw and glaze before serving.

This Juicy Pineapple Cake is a refreshing and easy dessert. Enjoy!