This Pineapple Juice Cake is a tropical dream come true—moist, golden, and bursting with pineapple flavor in every bite. It’s a Southern-inspired Bundt cake that starts with a simple cake mix but transforms into something extraordinary with the addition of pineapple juice and a buttery glaze that soaks into the warm cake. The result? A tender crumb, a sticky-sweet crust, and a flavor that feels like sunshine on a plate. Whether you’re hosting a summer gathering, celebrating a birthday, or just craving something fruity and comforting, this cake is easy to make and impossible to forg
Ingredients
For the Cake:
- 1 box (15.25 oz) yellow or butter cake mix
- ¾ cup vegetable oil
- ¾ cup pineapple juice (canned or fresh)
- 4 large eggs
For the Pineapple Glaze:
- 2 cups powdered sugar
- ¾ cup pineapple juice
- 4 tbsp unsalted butter
👩🍳 Instructions
Step 1: Preheat and Prep
Preheat your oven to 325°F (160°C). Generously grease and flour a 10 to 12-cup Bundt pan. This ensures your cake releases cleanly and gets that beautiful golden crust.
Step 2: Mix the Batter
In a large mixing bowl, combine the cake mix, vegetable oil, pineapple juice, and eggs. Use an electric mixer to beat the mixture for 2 minutes until smooth and slightly fluffy. The pineapple juice adds moisture and a subtle tang that elevates the boxed mix.
Step 3: Bake the Cake
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake begins to pull away from the sides. Let the cake cool in the pan for 10 minutes while you prepare the glaze.
Step 4: Make the Glaze
In a small saucepan over medium-low heat, combine the powdered sugar, pineapple juice, and butter. Stir frequently until the butter melts and the glaze is smooth and glossy. Do not boil—just warm enough to dissolve the sugar and blend the flavors.
Step 5: Soak the Cake
Use a skewer or toothpick to poke holes all over the warm cake while it’s still in the pan. Slowly pour the warm glaze over the cake, allowing it to seep into the holes. It may seem like a lot of glaze, but trust the process—it’s what makes the cake so moist and flavorful.
Step 6: Cool and Unmold
Let the cake sit in the pan for another 15 to 20 minutes, or until most of the glaze is absorbed and the cake is cool to the touch. Carefully invert the cake onto a serving platter. If any glaze remains in the pan, drizzle it over the top.
🍽️ Tips & Variations
- Crushed Pineapple Boost: Add ½ cup well-drained crushed pineapple to the batter for extra texture and flavor.
- Coconut Twist: Sprinkle toasted coconut over the glaze for a tropical finish.
- Nutty Crunch: Fold in ½ cup chopped pecans or walnuts for added richness.
- Spiced Version: Add ½ tsp cinnamon and ¼ tsp nutmeg to the batter for a warm, cozy vibe.
- Sugar-Free Option: Use sugar-free cake mix and powdered sweetener for a lighter version.
🧊 Storage & Serving
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Serve: Enjoy chilled or at room temperature. Pairs beautifully with whipped cream or vanilla ice cream.
This Pineapple Juice Cake is simple, stunning, and soaked in tropical goodness. Want to try a coconut cream drizzle or turn it into mini Bundt cakes next? I’ve got ideas that’ll keep your dessert game fresh and fabulous.