Name: Pineapple Juice Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 (15.25-ounce) box yellow or butter cake mix; 3/4 cup vegetable oil; 3/4 cup pineapple juice; 4 large eggs; 2 cups powdered sugar; 3/4 cup pineapple juice; 4 tablespoons unsalted butter

Jump to Recipe

If you’re in the mood for a dessert that’s bright, moist, and guaranteed to wow every guest, this Pineapple Juice Cake is your answer. It takes simple pantry staples and the irresistibly tangy sweetness of pineapple juice, transforming them into a Bundt cake that’s golden, buttery, and absolutely bursting with tropical flavor. The magic is in its glossy pineapple glaze, which soaks every crumb with sunshine. Whether you’re hosting a gathering or simply craving a nostalgic treat, this is a recipe you’ll want on repeat.

Pineapple Juice Cake Recipe - Recipe Image

Ingredients You’ll Need

Making this Pineapple Juice Cake is a breeze thanks to everyday ingredients and a few tropical touches that make all the difference. Each plays a role in creating an ultra-moist crumb, golden crust, and the signature pineapple tang that sets this cake apart.

Yellow or butter cake mix (15.25-ounce box): This is the secret to that rich, buttery foundation and soft texture—Pillsbury is my go-to for consistent results.
Vegetable oil (3/4 cup): Keeps the cake supremely moist without overpowering the pineapple’s flavor.
Pineapple juice (1 1/2 cups, divided): Infuses both the cake and the glaze with pure, tart-sweet brightness—shelved or fresh juice works beautifully.
Eggs (4 large): Bring structure and a delicate richness to your finished cake.
Powdered sugar (2 cups): Melts into a silky, tangy glaze that’s perfectly balanced with pineapple and butter.
Unsalted butter (4 tablespoons): Adds a creamy, luxurious finish to the glaze.

How to Make Pineapple Juice Cake

Step 1: Prep Your Bundt Pan

Preheat your oven to 325°F. To guarantee your Pineapple Juice Cake releases flawlessly, generously grease and flour a 10 to 12-cup Bundt pan. This extra care prevents any sticking and ensures sharp detail when you unmold the cake.

Step 2: Mix the Batter

In a large mixing bowl, blend together the cake mix, vegetable oil, 3/4 cup of pineapple juice, and eggs. Use an electric mixer and beat for about 2 minutes. The batter will be smooth, pale, and wonderfully fragrant. Pour it evenly into your prepared pan, smoothing the top with a spatula for an even rise.

Step 3: Bake to Golden Perfection

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake begins to pull slightly from the edges of the pan. The kitchen will be scented with pineapple and butter—so tempting! Let the cake cool in the pan while you whip up the irresistible glaze.

Step 4: Prepare the Luscious Pineapple Glaze

In a small saucepan set over medium-low heat, combine the powdered sugar, remaining 3/4 cup pineapple juice, and butter. Stir frequently until the butter is melted and the glaze is smooth and shiny. This step creates the signature sticky-sweet topping that makes Pineapple Juice Cake unforgettable.

Step 5: Soak and Unmold

With a skewer or toothpick, poke holes all over the cake while it’s still in the pan. Pour the warm glaze over the entire surface—it will look like a lot, but trust the process! Let the cake cool for 15 to 20 minutes so the glaze can soak in and intensify the flavor. When most of the glaze is absorbed and the cake is just warm, invert it onto a serving platter. Every slice will be infused with citrusy delight.

How to Serve Pineapple Juice Cake

Garnishes

This Pineapple Juice Cake is a showstopper as is, but a handful of simple garnishes can elevate it further. Try dusting with a sprinkle of powdered sugar, topping with whipped cream, or adding fresh pineapple chunks and maraschino cherries for a playful, tropical finish. Edible flowers are also lovely for a festive occasion.

Side Dishes

Pair your Pineapple Juice Cake with light sides that enhance its vibrant flavors. Fresh fruit salad, a scoop of coconut sorbet, or a refreshing citrus salad provide contrast and keep things balanced. For a brunch spread, serve alongside coffee or a pineapple mimosa to echo the cake’s sunny notes.

Creative Ways to Present

If you want to impress, serve individual slices of Pineapple Juice Cake in decorative ramekins with a dollop of whipped cream. Alternately, cut the cake into cubes for dessert skewers with strawberries and kiwi. At summer gatherings, turn slices into trifles layered with vanilla pudding and extra pineapple—guaranteed crowd-pleasers.

Make Ahead and Storage

Storing Leftovers

Pineapple Juice Cake stays wonderfully moist for days. Keep leftover slices in an airtight container at room temperature for up to three days, or refrigerate them if your kitchen is especially warm. Either way, the glaze keeps the cake tasting fresh and delicious.

Freezing

Want to extend the enjoyment? Wrap individual slices or the whole cooled Pineapple Juice Cake tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge, bringing the cake to room temperature before serving for perfect, tender texture.

Reheating

If you prefer your cake warm, simply microwave individual pieces for about 10 seconds. The glaze will soften and become glossy once more, as if it were just made. For larger portions, loosely cover and warm in a low oven (300°F) for 10 to 15 minutes.

FAQs

Can I use fresh pineapple juice instead of canned?

Absolutely! Fresh pineapple juice brings an even brighter, more natural flavor to this dessert. Just be sure to strain out any pulp or fibers for a smooth glaze and batter.

Can I substitute butter cake mix for yellow cake mix?

Yes, either yellow or butter cake mix works beautifully for Pineapple Juice Cake. Butter cake mix results in a slightly richer taste, while yellow keeps things classic. Choose the one you love—or simply use what you have on hand!

What size Bundt pan should I use?

A 10 to 12-cup Bundt pan is perfect for this recipe. If your pan is slightly smaller, don’t fill it more than three-quarters full, and use any extra batter for cupcakes or a mini loaf.

Can I add mix-ins to the batter?

Certainly! Shredded coconut, chopped pecans, or even mini white chocolate chips are tasty additions. Just fold them in gently before pouring the batter into the pan for a custom twist on Pineapple Juice Cake.

How do I keep the cake from sticking?

Be generous when greasing and flouring your Bundt pan, getting into every nook and cranny. Nonstick spray with flour also works well. Letting the cake cool slightly before unmolding prevents sticking and keeps the surface picture-perfect.

Final Thoughts

This Pineapple Juice Cake really is sunshine in dessert form—easy to bake, impossible to resist, and perfect for sharing. Give it a try, and I promise it’ll quickly become a favorite for celebrations and everyday moments alike. Let every slice transport you somewhere a little sunnier!

Pineapple Juice Cake Recipe

★★★★★

5.1 from 7 reviews

Author: lilan
Total Time: 50 minutes
Yield: 1 Bundt cake 1x
Diet: Vegetarian

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Description

Delight your taste buds with this moist and flavorful Pineapple Juice Cake. Made with simple ingredients, this cake is perfect for any occasion.

Ingredients

Scale

Cake:

1 (15.25-ounce) box yellow or butter cake mix
3/4 cup vegetable oil
3/4 cup pineapple juice
4 large eggs

Glaze:

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

Instructions

Preheat the oven: Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
Mix the cake batter: Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat for about 2 minutes. Pour the batter into the prepared pan.
Bake the cake: Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan.
Make the glaze: In a saucepan, combine powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter melts.
Glaze the cake: Poke holes in the cake and pour the warm glaze over it while still in the pan. Let the cake cool and absorb the glaze before inverting it onto a serving platter.