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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cheflenacooks.com/pineapple-juice-cake-recipe/