Pineapple Juice Cake – Moist, Golden & Bursting with Sunshine

Instructions

1. Make the Cake:

• Preheat oven to 175°C (350°F). Grease and flour two or three 8-inch round cake pans.

• In a large bowl, whisk together flour, sugar, baking powder, and salt.

• In another bowl, whisk pineapple juice, oil, eggs, and vanilla.

• Combine wet and dry ingredients until smooth. Fold in crushed pineapple.

• Pour batter evenly into pans. Bake 25–30 minutes or until a toothpick comes out clean.

• Cool completely on wire racks.

2. Prepare the Frosting:

• In a chilled bowl, whip cream with powdered sugar and vanilla (add cream cheese if using).

• Beat until stiff peaks form. Refrigerate until needed.

3. Assemble the Cake:

• Layer cake rounds with whipped cream filling in between.

• Cover the outside lightly with more whipped cream.

• Chill for 30 minutes to set.

4. Make the Drip Glaze:

• Mix powdered sugar with pineapple juice and lemon juice until smooth and pourable.

• Drizzle around the cake edges for a “sunshine drip” effect.

5. Decorate:

• Top with pineapple wedges in a sunburst pattern.

• Optionally, press coconut flakes into the base or sides.

Tips:

• Let the glaze drip down a chilled cake for best results.

• Use a serrated knife for clean slices.

• Perfect for summer parties or a tropical-themed celebration.