Description
This Pineapple Juice Bundt Cake is the ultimate tropical dessert! Infused with sweet pineapple juice and topped with a luscious caramel glaze, it’s moist, flavorful, and perfect for any occasion. Whether you’re hosting a party or enjoying a quiet moment at home, this cake is a slice of paradise on your plate.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened (or plant-based butter for a dairy-free option)
- ¼ cup vegetable oil
- ½ cup pineapple juice
- ½ cup sour cream (or dairy-free yogurt for a dairy-free option)
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 tsp vanilla extract
For the Caramel Glaze:
- 1 cup granulated sugar
- ¼ cup butter (or coconut cream for a dairy-free option)
- ½ cup heavy cream (or coconut cream for a dairy-free option)
- ¼ tsp sea salt (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or non-stick spray to ensure easy release. - Cream the Butter, Sugar, and Oil:
In a large mixing bowl, cream the softened butter, sugar, and vegetable oil together using a hand or stand mixer. Beat until the mixture is light and fluffy, about 2–3 minutes. - Add the Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for a warm, aromatic flavor. - Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, and salt. - Incorporate Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the pineapple juice and sour cream. Begin and end with the dry ingredients, mixing until just combined. Do not overmix. - Bake the Cake:
Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. - Prepare the Caramel Glaze:
In a medium saucepan, heat the sugar over medium heat, stirring occasionally, until it melts and turns golden brown. Add the butter and stir until melted. Slowly whisk in the heavy cream (or coconut cream), being cautious of splattering. Add the sea salt (if using) and whisk until the glaze is smooth and glossy. Remove from heat and let cool slightly. - Drizzle the Glaze:
Once the cake has cooled, drizzle the caramel glaze generously over the top. Let it cascade down the sides for a beautiful finish.
Notes
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Wrap the cake tightly in plastic wrap and foil. Freeze for up to 3 months and thaw at room temperature before serving.
- Customization: Add shredded coconut or crushed nuts to the batter for extra texture.
- Serving Suggestion: Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American