Ingredients:

For the Cake:

· 1 1/2 cups (180g) all-purpose flour (you can use whole wheat flour for a healthier version)

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/4 tsp salt

· 1/2 cup (120ml) pineapple juice (from canned pineapple or fresh juice)

· 1/2 cup (100g) sugar (or adjust to taste)

· 1/4 cup (60g) vegetable oil (or melted butter)

· 1 tsp vanilla extract

· 1/2 cup (120ml) milk (dairy or plant-based)

· 1 tbsp lemon juice (optional, helps balance the flavors)

· 1/2 cup (80g) chopped pineapple pieces (fresh or canned, drained)

For the Pineapple Filling (Optional):

· 1/2 cup (120g) pineapple chunks (fresh or canned)

· 1 tbsp sugar (optional, adjust to sweetness preference)

· 1 tbsp cornstarch (to thicken the syrup)

· 1/4 cup water

For the Whipped Cream Frosting:

· 1 cup (240ml) heavy cream (or coconut cream for a dairy-free version)

· 1/4 cup powdered sugar (or to taste)

· 1 tsp vanilla extract

· Pineapple slices for decoration (optional)

Instructions:

1. Preheat the oven:

· Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan or a loaf pan with parchment paper, or lightly grease it with butter.

2. Mix the dry ingredients:

· In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed and prevents lumps.

3. Prepare the wet ingredients:

· In a separate large bowl, whisk together the pineapple juice, sugar, vegetable oil, vanilla extract, and milk. Stir until the sugar dissolves completely.

· Add the lemon juice (optional) to balance the flavors and mix well.

4. Combine wet and dry ingredients:

· Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or spoon until just combined. Don’t overmix; stop as soon as the ingredients are incorporated.

· Gently fold in the chopped pineapple pieces.

5. Bake the cake:

· Pour the batter into the prepared cake pan and smooth the top with a spatula.

· Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs). The cake should be golden brown on top.

· Once done, remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

6. Make the pineapple filling (optional):

· In a small saucepan, combine the pineapple chunks, sugar, and water. Heat on medium and bring to a simmer. Once it starts simmering, add the cornstarch mixed with a little water to thicken the syrup.

· Stir continuously until the mixture thickens to a syrupy consistency. Once it’s done, remove from heat and let it cool to room temperature.

7. Prepare the whipped cream frosting:

· While the cake is cooling, whip the heavy cream with a hand mixer or stand mixer on high speed until it forms soft peaks.

· Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form. Be careful not to over-whip, or it will turn into butter.

8. Assemble the cake (for a full cake or individual pastries):

· Once the cake is fully cooled, slice it horizontally into two layers (if making a layered cake). If making pastries, cut the cake into small squares or circles.

· If you made the pineapple filling, spread a layer of the filling in between the layers or on top of each pastry slice.

· Frost the cake with the whipped cream frosting, smoothing it out with a spatula.

· Decorate the top of the cake or pastries with pineapple slices and any remaining pineapple filling. You can also add a few mint leaves for garnish.

9. Chill and serve:

· Refrigerate the cake for at least 30 minutes to 1 hour to allow the flavors to meld together. It will taste even better as it cools.

· Slice, serve, and enjoy the refreshing pineapple goodness!

Tips & Tricks:

1. Pineapple Juice:

o Use fresh pineapple juice for a more natural, vibrant flavor. If you use canned pineapple, make sure to drain the juice before using it in the cake.

2. Whipped Cream Alternative:

o For a vegan version, use coconut whipped cream (from chilled coconut milk) or a dairy-free whipped topping. You can also make a vegan frosting with non-dairy cream cheese and powdered sugar.

3. Extra Moisture:

o If you like an extra-moist cake, you can brush the layers with a little pineapple syrup (or juice) before adding the frosting.

4. Make It Into Cupcakes:

o This recipe also works great for mini pineapple cupcakes. Just bake for 15-20 minutes, depending on the data-size of the cupcake pan.

5. Toppings:

o For extra flair, you can top the cake with toasted shredded coconut, chopped nuts, or even a drizzle of pineapple glaze made with the syrup from the filling.

Storage:

· Room Temperature: This cake is best enjoyed fresh, but you can store it at room temperature for 1-2 days.

· Refrigeration: If you have leftovers, store the cake or pastries in the fridge for up to 3-4 days. Make sure it's well-covered so it doesn’t dry out.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.