Pineapple Juice Cake is an incredibly moist and flavorful dessert bursting with sweet tropical pineapple flavor in every bite. Made with simple ingredients and topped with a buttery pineapple glaze, this easy cake is perfect for potlucks, holidays, family gatherings, or anytime you want a bright and refreshing dessert.
Prep Time
- Prep Time: 15 minutes
- Bake Time: 40 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Servings: 12
Equipment
- Large mixing bowl
- Electric mixer
- Bundt pan or 9×13-inch baking pan
- Saucepan
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- 3/4 cup vegetable oil
- 3/4 cup pineapple juice
For the Pineapple Glaze
- 2 cups powdered sugar
- 1/2 cup pineapple juice
- 4 tbsp unsalted butter
Ingredient Notes
- Pineapple Juice: Use 100% pineapple juice for the best tropical flavor.
- Vanilla Pudding Mix: Helps create a soft and moist cake texture.
- Yellow Cake Mix: Makes this recipe quick and beginner-friendly.
- Butter: Adds richness to the sweet glaze.
Instructions
Step 1: Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a Bundt pan or baking dish well.
Step 2: Make the Batter
- In a large bowl, combine cake mix, pudding mix, eggs, vegetable oil, and pineapple juice.
- Beat until smooth and fully combined.
Step 3: Bake
- Pour batter into the prepared pan.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Step 4: Prepare the Glaze
- In a saucepan over medium heat, combine powdered sugar, pineapple juice, and butter.
- Stir until smooth and slightly warmed. Do not boil.
Step 5: Glaze the Cake
- Let the cake cool for about 10–15 minutes.
- Poke small holes over the cake using a skewer or fork.
- Slowly pour the warm glaze over the cake.
Step 6: Serve
- Allow glaze to soak in before slicing.
- Serve plain or topped with whipped cream.
Nutrition Facts (Per Serving Approx.)
- Calories: 360
- Carbohydrates: 46g
- Protein: 4g
- Fat: 18g
- Sugar: 32g
- Sodium: 320mg
Tips
- Use room-temperature eggs for a smoother batter.
- Pour the glaze while the cake is still warm for maximum flavor absorption.
- Do not overbake to keep the cake moist.
- Chill leftovers for an even richer texture the next day.
Variations
- Coconut Pineapple Cake: Add shredded coconut to the batter.
- Pineapple Upside-Down Style: Add pineapple rings and cherries to the bottom of the pan.
- Lemon Pineapple Cake: Mix in lemon zest for a citrus twist.
- Tropical Nut Cake: Add chopped pecans or macadamia nuts.