Pineapple cake is another one of my all-time favorite desserts. You know, although you can quickly buy a ready-made cake, nothing beats making your own homemade pineapple cake from scratch. The good thing about this is that you get to personalize it and involve the family, especially the little kids. Here is a quick and simple recipe to make an extra moist pineapple cake at home.
Recipe for Extra Moist Pineapple Cake
INGREDIENTS
- 1 Cup granulated sugar
- 3 Tablespoons brown sugar
- 1/2 Cup margarine
- 3 large eggs
- 2 Cups all-purpose flour (sifted)
- 3 Teaspoons baking powder
- 1/4 tsp salt
- 2 Tablespoons vanilla
- 1 Tablespoon lemon or lime juice
- 1 Cup pineapple juice
- 1/2 cup chopped pineapple (I use fresh pineapple but you can use the can ones).
DIRECTIONS
Take out the margarine and eggs from the refrigerator and let them get to room temperature before using them.
Preheat your oven to 350 degrees.
Use a mixer to mix the butter and sugar together until creamy.
Break the eggs one at a time in a separate container to ensure that non of them is spoiled. (You don’t want to have one rotten egg spoiling the rest of the good ones.)
Remove the egg eyes to prevent the raw/egg taste in your cake. My mom taught me that trick when I used to watch her as a kid while she was baking. (See photos below)
Mix the 3 eggs until they become fluffy.
Pour the eggs into the creamed butter and sugar then mix.
Add the the vanilla, lime/lemon juice to the mixture and continue to mix.
Sift the dry ingredients in another bowl (flour, salt, baking powder).
Add the dried ingredients (flour, salt, baking powder) to the wet ingredients a little at a time while using a wooden spoon to mix out any lumps of the flour. Use the cut and fold method while mixing to get your cake light and fluffy and to remove air bubbles.
Pour some of the pineapple juice as you mix to keep your batter smooth.
Continue adding the dried ingredients while adding the rest of the pineapple juice as you mix with the spoon, making sure to scrape down the sides of the bowls as you go along.
Add the chopped fresh pineapples to your batter and mix with the wooden spoon.
Pour your cake batter in a greased cake pan.
Bake for 45-55 minutes or until baked. Test with a toothpick or a bamboo skewer. The cake is baked when the toothpick comes out dry.
Tip of the Day for Extra Moisture
Place a pan with water on the bottom rack of the oven to create steam. This will make your pineapple cake even juicer and moist.