Pineapple Juice Cake is a moist, tender Bundt-style cake soaked in a warm pineapple glaze that infuses every bite with tropical sweetness. It starts with a simple yellow cake mix, but don’t let that fool you—this cake is anything but ordinary. The pineapple juice replaces water in the batter, adding flavor and moisture, while the buttery glaze poured over the warm cake creates a rich, almost pudding-like texture near the edges. The result is a golden, glossy cake that tastes like sunshine and comfort rolled into one. It’s a crowd-pleaser that’s easy to make, easy to transport, and even easier to devour.
🧁 Ingredients:
For the Cake:
- 1 box (15.25 oz) yellow or butter cake mix
- ¾ cup vegetable oil
- 1 ½ cups pineapple juice (not from concentrate, if possible)
- 4 large eggs
For the Pineapple Glaze:
- 2 cups powdered sugar
- ¾ cup pineapple juice
- 4 tablespoons unsalted butter
👩🍳 Instructions:
1. Prepare the Pan and Preheat the Oven:
Start by preheating your oven to 325°F (160°C). Generously grease and flour a 10–12 cup Bundt pan, making sure to get into all the crevices. This cake is sticky and rich, so a well-prepared pan ensures a clean release and a beautiful finish.
2. Mix the Cake Batter:
In a large mixing bowl, combine the cake mix, vegetable oil, pineapple juice, and eggs. Use an electric mixer on medium speed to beat the mixture for about 2 minutes, until smooth and creamy. The batter will be slightly thick but pourable, with a pale golden hue from the juice.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
3. Bake the Cake:
Place the pan in the center of the oven and bake for 30–35 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. The cake should be lightly golden and spring back when touched.
Once baked, remove the cake from the oven and let it rest in the pan while you prepare the glaze.
4. Make the Pineapple Glaze:
In a small saucepan over medium heat, combine the powdered sugar, pineapple juice, and butter. Stir continuously until the butter melts and the mixture becomes smooth and slightly thickened—about 3–5 minutes. Don’t let it boil; you want a silky glaze, not a syrup.
5. Soak the Cake:
While the cake is still warm in the pan, use a skewer or toothpick to poke holes all over the surface. Slowly pour the warm glaze over the cake, allowing it to seep into the holes and edges. It may look like a lot of glaze, but the cake will absorb it beautifully.
Let the cake sit in the pan for 15–20 minutes to soak up the glaze.
6. Invert and Serve:
Carefully invert the cake onto a serving platter. You’ll see a glossy, golden exterior with a moist, almost pudding-like crumb inside. The glaze will have created a rich, flavorful crust that’s slightly sticky and utterly delicious.
Slice and serve at room temperature. This cake pairs beautifully with whipped cream, vanilla ice cream, or even a dollop of Greek yogurt for a tangy contrast.
💡 Tips & Variations:
- Add texture: Stir in ½ cup of crushed pineapple (drained) into the batter for extra fruitiness.
- Tropical twist: Sprinkle toasted coconut on top or add a splash of rum extract to the glaze.
- Sugar-free version: Use a sugar-free cake mix and powdered sweetener for a lighter take.
- Party-ready: Bake in a 9×13 pan and cut into squares for easy serving at gatherings.
- Festive finish: Top with maraschino cherries and mint leaves for a retro dessert table centerpiece.
This cake is pure joy, My—bright, nostalgic, and full of flavor. Want help turning it into cupcakes or layering it with cream cheese frosting for a celebration? I’ve got plenty of ideas to keep the tropical magic going!