Introduction

This Pineapple Juice Cake is a moist and flavorful dessert perfect for any occasion. Made with pineapple juice in both the batter and glaze, it offers a refreshing tropical twist that’s sure to impress your guests.

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 glaze)
4 tbsp unsalted butter

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan to prevent sticking.
Step 2: In a large bowl, combine the cake mix, vegetable oil, 3/4 cup 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 and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: While the cake is baking, prepare the glaze. In a small saucepan, heat the powdered sugar, 3/4 cup pineapple juice, and unsalted butter over medium heat, stirring until the mixture is smooth and fully combined.
Step 5: When the cake is done, immediately poke holes all over the hot cake using the handle of a wooden spoon or a skewer. Slowly pour the warm glaze over the cake while it is still 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 wire rack and cool completely before slicing and serving.

Tips & Variations

For extra texture, consider folding in 1/2 cup crushed pineapple or chopped nuts into the batter before baking.
You can substitute pineapple juice with orange juice for a different fruity flavor.
Ensure the glaze is warm but not boiling when pouring over the cake to avoid melting the powdered sugar unevenly.
If you don’t have a Bundt pan, a standard tube pan or an angel food cake pan can also work.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. When ready to serve, bring it to room temperature or warm slightly in the microwave. The glaze may firm up when chilled but will soften again when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple juice instead of store-bought?

Absolutely! Fresh pineapple juice will add bright, natural flavor. Just ensure it’s strained to remove any pulp for a smooth batter and glaze.

How do I know when the cake is fully baked?

The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven door too early to prevent sinking.

Pineapple Juice Cake Recipe

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★★★★★

4.6 from 58 reviews

This Pineapple Juice Cake is a moist and flavorful dessert that combines the tropical sweetness of pineapple juice with a classic yellow cake mix. The cake is baked in a Bundt pan for a beautiful shape and topped with a luscious pineapple glaze that soaks into the cake, adding extra sweetness and moisture. Perfect for a summer gathering or as an easy yet impressive treat any time of year.

Author: Lena
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour
Yield: 12 servings 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 Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan thoroughly to ensure the cake doesn’t stick after baking.
Make the Cake Batter: In a large mixing bowl, combine the yellow cake mix, vegetable oil, pineapple juice, eggs, granulated sugar, brown sugar, and vanilla extract. Mix until the batter is smooth and well combined.
Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Place it in the preheated oven and bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Pineapple Glaze: While the cake is baking, combine powdered sugar, pineapple juice, and unsalted butter in a saucepan. Heat gently over low heat, stirring constantly until the mixture is smooth and the butter is melted. Remove from heat and set aside.
Apply the Glaze: As soon as the cake is out of the oven and still hot, poke holes all over the surface using a skewer or fork. Slowly pour the warm pineapple glaze over the cake in the pan, allowing it to seep into the holes and infuse flavor.
Cool and Serve: Let the cake sit in the pan for 15 minutes to absorb the glaze. Then carefully invert the cake onto a wire rack and allow it to cool completely before slicing and serving.

Notes

Use a Bundt pan of 10 to 12 cups capacity for best results.
Poking holes in the warm cake before glazing helps the glaze soak in, making the cake extra moist.
Ensure the glaze is warm when pouring so it penetrates the cake effectively.
Allow the cake to cool completely after glazing to avoid a gummy texture when slicing.
You can substitute pineapple juice with fresh juice for a more intense flavor.
This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days.

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