Pineapple Juice Cake 
Moist, fruity, and covered in a silky glaze, this cake is a tropical dream come true! Perfect for summer gatherings or any time you’re craving the sweetness of pineapple. 
IngredientsCake:
• 1 cup unsalted butter (softened)
• 2 cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup pineapple juice
• 2 teaspoons vanilla extract
Pineapple Filling:
• 1 can (20 oz) crushed pineapple (drained)
• ¼ cup sugar
• 2 tablespoons cornstarch
Glaze:
• 2 cups powdered sugar
• 3–4 tablespoons pineapple juice
• (Optional) 1 teaspoon lemon zest 
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Instructions1. Cake Batter: Cream the butter and sugar until fluffy. Add the eggs one at a time. Mix the flour, baking powder, and salt, then add to the batter alternately with the pineapple juice. Add the vanilla.
2. Filling: Cook the pineapple, sugar, and cornstarch until thickened (5–7 minutes). Let cool slightly, then fold into the cake batter.
3. Baking: Pour into a greased/floured 9-inch pan. Bake at 350°F (175°C) for 50–60 minutes or until a toothpick inserted comes out clean.
4. Glaze: Mix powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake, and add lemon zest if desired.
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Serving and Storage Serve at room temperature or chilled. Can be stored in an airtight container for 3 days (can be stored longer in the refrigerator). Each slice is moist, fruity, and irresistible—like a ray of sunshine on your plate! 
