ADVERTISEMENT
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a muffin tin (or line with paper liners) to prepare for the cakes.
2. Mix dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar:
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
4. Add eggs and vanilla:
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine the wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the pineapple juice. Start with the dry ingredients and end with the dry ingredients, mixing just until combined.
Gently fold in the crushed pineapple until evenly distributed in the batter.
6. Fill the muffin tin:
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. You should get around 12 small cakes (or you can make them larger by using a regular cake pan).
7. Bake:
Bake for 20-25 minutes (for mini cakes) or 30-35 minutes (for a larger cake) until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Make the glaze (optional):
In a small bowl, mix the powdered sugar with the pineapple juice until smooth. Drizzle the glaze over the cooled cakes for an extra touch of sweetness.
Tips:
Flavor Variations: You can add a dash of cinnamon or coconut flakes to the batter for a tropical twist.
Toppings: Top with whipped cream or fresh pineapple slices for a fun presentation.
Storage: These pineapple cakes stay fresh for 2-3 days at room temperature or up to a week in the fridge.
These Pineapple Cakes are super simple to make, moist, and bursting with tropical flavor. Enjoy the sweet, fruity goodness!
ADVERTISEMENT
