Pineapple Juice Cake

Why I Love This Recipe

I love this Pineapple Juice Cake because it’s incredibly easy to make and always gets rave reviews. The pineapple juice makes the cake extra moist and adds a subtle tang that balances perfectly with the sweetness. The glaze? That’s where the magic happens. Pouring it over the hot cake lets it seep into every bite, adding richness and a bright, tropical finish. It’s one of those cakes that tastes even better the next day—and it travels well too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 box yellow cake mix

• ¾ cup vegetable oil

• ¾ cup pineapple juice

• 4 large eggs

For the Pineapple Glaze:

• 2 cups powdered sugar

• 4 tablespoons pineapple juice

• 2 tablespoons unsalted butter

Directions

1. I preheat the oven to 325°F (163°C) and grease a Bundt pan thoroughly.

2. In a large bowl, I combine the yellow cake mix, vegetable oil, pineapple juice, and eggs.

3. I beat the mixture on medium speed for about 2 minutes until it’s smooth and well blended.

4. I pour the batter into the prepared pan and smooth out the top.

5. I bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze:

6. While the cake is baking, I make the glaze by heating the powdered sugar, pineapple juice, and butter in a small saucepan over low heat. I stir until the mixture is smooth and slightly thickened.

Glaze and Finish:

7. Once the cake comes out of the oven, I poke holes all over the top with a skewer or fork.

8. I pour the warm glaze slowly over the cake while it’s still in the pan, letting it soak in.

9. I let the cake sit for about 15 minutes, then carefully invert it onto a serving plate.

Servings and timing

This recipe makes 12 servings. It takes just 10 minutes to prep, 45 minutes to bake, and around 1 hour total from start to finish. I usually plan to let the cake cool slightly before serving so the glaze has time to settle in.

Variations

• I sometimes fold drained crushed pineapple into the batter for texture and extra pineapple flavor.

• For a tropical twist, I mix shredded coconut into the glaze.

• I swap out part of the pineapple juice for orange juice when I want a citrusy variation.

• To give it a hint of spice, I add a pinch of cinnamon or nutmeg to the cake mix.

• I’ve made this in a loaf pan too—just adjust the baking time as needed.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If I want to keep it longer, I freeze individual slices wrapped in plastic for up to 2 months. When I’m ready to eat, I microwave a slice for 10–15 seconds to warm it up slightly—it softens the glaze and brings the flavor back to life.

FAQs

Can I use pineapple juice from concentrate?

Yes, I’ve used both fresh and canned juice with great results. Just make sure it’s 100% juice for the best flavor.

Do I need to poke holes in the cake?

Absolutely. Poking holes allows the warm glaze to seep deep into the cake, making every bite moist and flavorful.

Can I use a different type of cake mix?

I usually stick with yellow cake mix for its buttery flavor, but white or even pineapple-flavored cake mix works too.

How do I know when the cake is done?

I check with a toothpick—it should come out clean from the center. The top will also be lightly golden and spring back when touched.

Can I make this ahead of time?

Yes. In fact, I think it tastes even better the next day after the glaze has fully soaked in. I just store it tightly covered at room temp or chilled.

Conclusion

Pineapple Juice Cake is a simple, flavorful dessert that never fails to bring smiles. With its soft texture, tropical taste, and luscious glaze, it’s one of those cakes I can count on when I want something easy yet impressive. Whether I’m serving it at a get-together or saving it for myself with a cup of coffee, it’s always a sweet success.

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