This Pineapple Juice Cake is a moist, tender, and incredibly flavorful dessert that’s perfect for any occasion. With a soft crumb infused with sweet pineapple flavor and a rich, buttery glaze that soaks into every bite, this Bundt cake is sure to become a family favorite.
Why You’ll Love This Recipe:
- Moist & Flavorful: Pineapple juice adds natural sweetness and keeps the cake incredibly moist.
- Easy to Make: Made with simple pantry ingredients—no fancy tools or techniques required.
- Gorgeously Glazed: The warm glaze soaks into the cake, enhancing both flavor and texture.
Ingredients (Makes 1 Bundt Cake):
For the Cake:
- 1 box (15.25 oz) yellow or buttercream cake mix (Betty Crocker or Pillsbury recommended)
- ¾ cup vegetable oil
- ¾ cup pineapple juice
- 4 large eggs
For the Glaze:
- 2 cups powdered sugar
- ¾ cup pineapple juice
- 4 tablespoons (½ stick) unsalted butter
Instructions:
Step 1: Preheat and Prepare Pan
Preheat your oven to 325°F (163°C) .
Grease a 10–12 cup Bundt pan thoroughly with non-stick baking spray and dust it lightly with flour. Tap out any excess flour.
Step 2: Mix the Batter
In a large mixing bowl, combine the cake mix , vegetable oil , pineapple juice , and eggs .
Using an electric mixer, beat on medium speed for about 2 minutes , until the batter is smooth and well blended.
Step 3: Bake the Cake
Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake for 30 minutes , or until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
Step 4: Cool and Prepare Glaze
Let the cake cool in the pan for 10 minutes while you prepare the glaze.
In a small saucepan, combine the powdered sugar , pineapple juice , and butter .
Cook over medium-low heat , stirring constantly, just until the butter melts and the mixture becomes smooth and pourable.
Step 5: Poke and Glaze the Cake
After the cake has cooled slightly, use a toothpick or skewer to poke several holes all over the top—this helps the glaze soak in.
While the cake is still in the pan, pour the warm glaze evenly over the top . It may look like a lot, but keep pouring—it will absorb beautifully.
Step 6: Finish Cooling and Invert
Let the cake sit for another 15–20 minutes , allowing most of the glaze to soak in.
Carefully run a knife around the edges of the pan to loosen the cake. Place a serving plate upside down over the pan, then carefully flip and lift off the pan.
Tips for Success:
- Use Room Temperature Ingredients: For best results, bring the eggs and pineapple juice to room temperature before mixing.
- Don’t Rush the Glaze: Letting the cake rest after adding the glaze ensures maximum absorption.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Nutritional Information (per slice, approx. 12 servings):
- Calories: ~350 kcal
- Protein: ~3g
- Carbohydrates: ~50g
- Fat: ~15g
- Sugar: ~35g
This Pineapple Juice Cake is a deliciously moist and tropical twist on classic Bundt cakes. Whether you’re making it for a special occasion, a potluck, or just because, this cake delivers big flavor with minimal effort.
Treat yourself (or someone special) to a slice of sunshine today!
