Introduction

This Pineapple Juice Cake is a moist, tender treat with a tropical twist. The pineapple juice adds a subtle sweetness and pairs perfectly with a buttery glaze for a delightful dessert any time of year.

Pineapple Juice Cake Recipe - Recipe Image

Ingredients

1 box yellow cake mix (15.25 oz)
3/4 cup vegetable oil
3/4 cup pineapple juice
4 large eggs
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
2 cups powdered sugar
3/4 cup pineapple juice (for the glaze)
4 tbsp unsalted butter

Instructions

Step 1: Preheat the oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan thoroughly to prevent sticking.
Step 2: In a large bowl, combine the cake mix, vegetable oil, pineapple juice, eggs, granulated sugar, brown sugar, and vanilla extract. Mix until the batter is smooth and well blended.
Step 3: Pour the batter into the prepared Bundt pan, spreading evenly. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: While the cake is baking, prepare the glaze. In a small saucepan, heat the powdered sugar, pineapple juice, and unsalted butter over low heat, stirring frequently until the mixture is smooth and buttery. Do not boil.
Step 5: Once the cake is done, remove it from the oven and immediately poke holes all over the top using a skewer or fork. Slowly pour the warm glaze over the cake in the pan, allowing it to soak in.
Step 6: Let the cake sit for 15 minutes to absorb the glaze. Then invert it onto a serving plate and allow it to cool completely before slicing and serving.

Tips & Variations

For extra pineapple flavor, fold in 1/2 cup crushed pineapple (drained) into the batter before baking.
If you prefer a lighter glaze, reduce the butter to 2 tablespoons and add a splash of lemon juice for a citrusy touch.
Use fresh pineapple juice if possible for the best natural sweetness and aroma.
Make sure to grease and flour the pan well to avoid the cake sticking, especially around the intricate Bundt pan details.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly and refrigerate for up to one week. Allow refrigerated cake to come to room temperature before serving. Reheating in a microwave for 10-15 seconds can help revive moistness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, but yellow cake mix works best to complement the pineapple flavor. Chocolate or spice mixes would change the overall taste of the cake.

What if I don’t have a Bundt pan?

You can use a standard 9×13-inch baking pan instead. Adjust the baking time to about 30-35 minutes and test with a toothpick for doneness.

Pineapple Juice Cake Recipe

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★★★★★

4.6 from 111 reviews

This Pineapple Juice Cake is a moist and flavorful dessert made with a yellow cake mix enhanced by pineapple juice and a luscious pineapple glaze. The cake is baked in a Bundt pan, then soaked with a buttery pineapple glaze that seeps into every bite, creating a sweet and tangy treat perfect for any occasion.

Author: Kai
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

1 box yellow cake mix (15.25 oz)
3/4 cup vegetable oil
3/4 cup pineapple juice
4 large eggs
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract

Glaze Ingredients

2 cups powdered sugar
3/4 cup pineapple juice
4 tbsp unsalted butter

Instructions

Preheat and prepare pan: Preheat your oven to 325°F (165°C). Grease and flour a 10 to 12-cup Bundt pan to ensure the cake doesn’t stick.
Mix cake batter: In a large bowl, combine the yellow cake mix, vegetable oil, pineapple juice, eggs, granulated sugar, brown sugar, and vanilla extract. Stir well until the batter is smooth and uniform.
Bake the cake: Pour the batter into the prepared Bundt pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the glaze: While the cake is baking, heat the powdered sugar, pineapple juice, and unsalted butter in a saucepan over low heat. Stir until the ingredients are fully combined and the glaze is smooth.
Apply the glaze: Once the cake is baked and still hot, poke holes all over the top with a skewer or fork. Slowly pour the warm glaze over the cake while it is still in the pan to allow it to soak in.
Cool and serve: Let the cake sit for about 15 minutes to absorb the glaze. Then, invert the Bundt pan onto a serving plate and remove the cake. Allow it to cool completely before slicing and serving.

Notes

Make sure to poke holes evenly so the glaze seeps throughout the cake for extra moistness.
You can substitute vegetable oil with melted coconut oil for a slightly different flavor.
For a tangier glaze, add a teaspoon of lemon juice to the glaze mixture.
Store any leftovers in an airtight container at room temperature for up to 3 days.
This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.

Keywords: pineapple cake, pineapple juice cake, Bundt cake, moist cake, sweet glaze, yellow cake mix dessert