Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, and baking soda.
- In a separate bowl or large measuring cup, whisk together eggs, pineapple juice, vegetable oil, and vanilla until smooth.
- Pour wet ingredients into the dry ingredients and gently fold until just combined; a few lumps are okay.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, until golden brown and a toothpick comes out clean.
- Poke holes all over the top of the hot cake with a fork, then slowly pour the glaze over it.
- Allow the cake to cool completely in the pan, then slice and serve with optional toppings.
Nutrition
Calories: 215kcalCarbohydrates: 34gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 55mgSodium: 140mgPotassium: 50mgSugar: 16gVitamin A: 2IUVitamin C: 1mgCalcium: 1mgIron: 4mg
Notes
This cake is forgiving for beginner bakers and can be easily stored for 2 days at room temperature or up to 4 days in the refrigerator. Feel free to personalize with tropical fruits or nuts. It freezes well for up to 3 months if you wrap individual squares. Remember, the key to a moist cake is ensuring the glaze soaks in while the cake is still hot. Enjoy your delicious slice of sunshine!
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