Pineapple CakePineapple Cake

A moist and fluffy cake bursting with tropical pineapple flavor, made effortlessly in the blender.

Ingredients:

3 eggs

1 cup of sugar

1/2 cup of vegetable oil

1/2 cup of pineapple juice

1 cup of milk

2 cups of all-purpose flour

1 tablespoon of baking powder

Method of Preparation:

Preheat the oven to 350°F (180°C). Grease and flour a bundt cake pan and set aside.

In a blender, add the eggs, sugar, vegetable oil, pineapple juice, and milk. Blend on medium speed for about 2 minutes until the mixture is smooth and well combined.

Add the all-purpose flour and blend again for 1 minute until fully incorporated. Do not over-blend.

Turn off the blender, add the baking powder, and stir gently with a spoon or spatula — do not blend after adding the baking powder.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let it cool for 10 minutes before unmolding onto a serving plate.

Tips:

For an extra pineapple punch, drizzle a simple pineapple syrup over the warm cake right after unmolding: just simmer 1/2 cup of pineapple juice with 2 tablespoons of sugar for 5 minutes. You can also top the cake with crushed pineapple or shredded coconut for a tropical twist.

Prep Time: 10 minutes

Bake Time: 35–40 minutes

Cooling Time: 10 minutes

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