Pineapple Juice Cake
A super moist Bundt cake bursting with tropical pineapple flavor and drenched in sweet pineapple glaze — easy to make and absolutely delicious.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
1 box yellow cake mix (15.25 oz)
¾ cup vegetable oil
¾ cup pineapple juice
4 large eggs
For the Pineapple Glaze:
2 cups powdered sugar
4 tbsp pineapple juice
2 tbsp unsalted butter
Instructions
Preheat Oven:
Preheat your oven to 325°F (163°C). Grease a Bundt pan thoroughly.
Mix Cake Batter:
In a large bowl, combine cake mix, oil, pineapple juice, and eggs.
Beat on medium speed with a hand mixer for about 2 minutes until the batter is smooth.
Bake:
Pour the batter into the prepared pan.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Make the Glaze:
While the cake bakes, heat powdered sugar, pineapple juice, and butter in a small saucepan over low heat.
Stir until smooth and slightly thickened.
Glaze the Cake:
When the cake comes out of the oven, poke holes over the surface with a skewer or fork.
Pour the warm glaze evenly over the cake while it’s still in the pan.
Let it sit for 15 minutes to absorb, then invert onto a serving plate.
Notes
Add drained crushed pineapple to the batter for extra texture.
Mix in shredded coconut to the glaze for a tropical twist.
Swap part of the pineapple juice with orange juice for citrus variation.
Storage: Room temp for 2 days, refrigerate up to 5 days, or freeze for 2 months.
Reheat individual slices in the microwave for 15 seconds.
Find it online: https://allrecipesmade.com/pineapple-juice-cake/
