Ginger Pineapple Juice Cake

Ginger Pineapple Juice Cake

Prep Time 10 minutes
Servings 8


Dry Ingredients

  • 1 cup unbleached all purpose flour
  • 3/4 cup whole wheat flour
  • 1/3 cup packed brown sugar
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 2 tsp ground ginger
  • 1/2 tsp ground clove

Wet Ingredients

  • 3/4 cups 100% pineapple juice
  • 2 tbsp molasses
  • 1/3 cup avocado or olive oil
  • 1 large egg

Glaze Ingredients

  • 1.5 cups 100% pineapple juice
  • 1/3 cup fresh pomegranate arils
  • 1 cup whipped cream or yogurt (2 tbsp per slice)


  • Preheat the oven to 350°F. Lightly grease a 9" round cake pan.
  • For the cake, in a medium bowl whisk all dry ingredients. In a large bowl, mix the wet ingredients. Add the dry to the wet and gently stir until evenly mixed. Pour into prepared cake pan.
  • Bake for 20-25 minutes, until a toothpick or fork come out mostly clean.
  • While the cake is baking, simmer the pineapple juice in a wide, shallow sauce pan until reduced to ⅓ cup.
  • After cake has cooled for 10-15 minutes, flip onto a serving dish. Distribute pineapple glaze with a basting brush all over the surface of the cake. Garnish with a touch of powdered sugar and pomegranate arils and serve with whipped cream, ice cream, or Greek yogurt.


This recipe was provided by Kelly Jones RD.

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