Name: Pineapple Juice Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box (15.25 oz) yellow cake mix; 1 box (3.4 oz) instant vanilla pudding mix; 4 large eggs; 1 cup pineapple juice (from canned pineapple or bottled); 1/2 cup vegetable oil; 1/4 cup unsalted butter; 1 cup granulated sugar; 3/4 cup pineapple juice (for glaze)

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If you’re craving a burst of tropical sunshine that you can slice and share, Pineapple Juice Cake is about to become your new best friend in the kitchen. Imagine a golden, tender Bundt cake, infused with real pineapple juice in both the batter and a luscious, glossy glaze that soaks down into every crumb. Sweet, bright, and delightfully moist, this retro-inspired treat brings cheery island vibes right to your table, no matter the weather. Whether baked for a potluck, a picnic, or just a well-deserved afternoon pick-me-up, Pineapple Juice Cake is the kind of dessert everyone ends up asking about—and craving again and again.

Pineapple Juice Cake Recipe - Recipe Image

Ingredients You’ll Need

This Pineapple Juice Cake leans on a handful of simple, pantry-friendly staples to create big flavor and a melt-in-your-mouth texture. Every ingredient plays a key role, whether lending moisture, sweetness, or that irresistible pineapple zing.

Yellow cake mix: Gives the cake its classic crumb, fluffiness, and cheerful color—super convenient, too!
Instant vanilla pudding mix: Adds extra richness, moisture, and a hint of creamy vanilla flavor.
Large eggs: Bind everything together while keeping the cake tender and lofty.
Pineapple juice: The star of the show—real pineapple juice flavors both the cake and the glaze for all-out tropical flair.
Vegetable oil: Keeps the crumb extra soft without competing with the pineapple taste.
Unsalted butter: Forms the indulgent base for the glaze and gives a silky finish.
Granulated sugar: Sweetens the glaze and helps create that gorgeous, glossy sheen.
(Optional) Crushed pineapple: If you want a little texture and bursts of juicy fruit, fold in some well-drained bits before baking!

How to Make Pineapple Juice Cake

Step 1: Prep the Pan and Oven

First things first, set your oven to preheat at 325°F. Grease and flour a 10-cup Bundt pan thoroughly—this is the best way to ensure your Pineapple Juice Cake releases cleanly and shows off every swirl and ridge. Don’t skimp here, because a well-prepped pan is the secret to easy unmolding later.

Step 2: Mix the Batter

In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, 1 cup of pineapple juice, and vegetable oil. Use an electric mixer on medium speed and beat the mixture for about 2 minutes. This aerates the batter and ensures everything is smooth, thick, and well-blended. If you’d like even more pineapple punch, gently fold in half a cup of drained crushed pineapple at this stage.

Step 3: Bake to Perfection

Pour your luscious batter into the prepared Bundt pan, smoothing out the top with a spatula. Place it in the oven and bake for 45 to 50 minutes. You’ll know your Pineapple Juice Cake is ready when it’s a lovely golden brown on top and a toothpick inserted in the center comes out clean. The aroma is absolutely irresistible!

Step 4: Make the Glaze

While the cake is baking, start your glaze: Combine 1/4 cup unsalted butter, 1 cup granulated sugar, and 3/4 cup pineapple juice in a medium saucepan. Heat over medium, stirring constantly, and bring it to a gentle boil. Keep stirring until the sugar fully dissolves and the mixture is glossy—this takes just a couple of minutes. Remove from the heat and set aside.

Step 5: Glaze and Cool

Once the cake is done, let it cool in the pan for about 10 minutes. Invert your Pineapple Juice Cake onto a serving plate while still warm. Now, slowly spoon the warm glaze all over the cake, allowing it to soak in. This step is what makes every bite so superbly moist and flavorful. Let the cake cool completely before slicing to let the glaze work its magic. If you can wait for the next day, it’s even better then!

How to Serve Pineapple Juice Cake

Garnishes

A simple dusting of powdered sugar is always lovely, but you can take it up a notch with a scattering of toasted coconut, a few maraschino cherries, or thin pineapple rings arranged around the plate. A swirl of whipped cream or a scoop of vanilla ice cream also makes Pineapple Juice Cake feel extra celebratory.

Side Dishes

This vibrant cake pairs beautifully with fresh-cut fruit—think mango, kiwi, or strawberries for a tropical fruit platter. For more indulgence, offer a side of vanilla bean ice cream or a creamy pineapple mousse, which echoes the cake’s star ingredient in a new way.

Creative Ways to Present

If you’re feeling creative, try slicing Pineapple Juice Cake into cubes for a dessert platter, stacking them with whipped topping and pineapple chunks in mini parfait glasses, or serving as the sweet centerpiece of a picnic. A drizzle of caramel or even a rum-infused syrup can give it a party twist for grown-up gatherings.

Make Ahead and Storage

Storing Leftovers

One of the best things about Pineapple Juice Cake is that it stays wonderfully moist for days. Store any leftovers covered on the countertop for up to 3 days—just make sure to seal it well so the cake keeps its luscious texture and doesn’t dry out.

Freezing

Pineapple Juice Cake freezes beautifully! Simply wrap individual slices or the whole cake (without glaze, if you want to make it fresh) tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator or on the counter before glazing and serving.

Reheating

To refresh slices, pop them in the microwave for just 5–10 seconds for that just-baked warmth. If you’ve frozen the cake, bring it to room temperature and, if you like, whisk up a quick glaze to drizzle on just before serving for maximum shine and moisture.

FAQs

Can I use fresh pineapple juice instead of canned or bottled?

Absolutely! Fresh pineapple juice gives a natural sweetness and a lovely zing, just be sure to strain out any pulp so the cake stays light and the glaze pours smoothly.

What if I don’t have a Bundt pan?

No Bundt pan? No problem! You can use a regular tube pan or even divide the batter between two loaf pans—just keep an eye on baking time and test with a toothpick for doneness.

Does this cake need to be refrigerated?

You don’t have to refrigerate Pineapple Juice Cake, but if your kitchen is especially warm or you want to keep it extra fresh, you can chill it tightly wrapped. Let it come to room temperature before serving for the best flavor and texture.

Can I make this recipe dairy-free?

Yes, you can swap in a plant-based butter for the glaze to make Pineapple Juice Cake dairy-free. Be sure your pudding mix and cake mix are also dairy-free, and the results will be just as delicious.

Why is it better the next day?

As the cake sits, the glaze continues to penetrate the crumb, making every bite incredibly moist and giving the flavors time to meld. It’s well worth the wait—if you can resist!

Final Thoughts

If you’re looking to wow your friends (and yourself) with a foolproof, flavor-packed dessert, give Pineapple Juice Cake a well-deserved spot in your baking rotation. It’s simple, show-stopping, and the kind of cake that brings a little sunshine to any table. Get ready for rave reviews and requests for the recipe!

Pineapple Juice Cake Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the tropical flavors of this delightful Pineapple Juice Cake. Moist and flavorful, this cake is infused with pineapple goodness and topped with a luscious pineapple glaze. Perfect for any occasion!

Ingredients

Scale

Cake:

1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
1 cup pineapple juice (from canned pineapple or bottled)
1/2 cup vegetable oil

Glaze:

1/4 cup unsalted butter
1 cup granulated sugar
3/4 cup pineapple juice (for glaze)

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Instructions

Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-cup Bundt pan.
Mix the batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, 1 cup pineapple juice, and vegetable oil. Beat on medium speed for 2 minutes until smooth.
Bake the cake: Pour the batter into the prepared pan and bake for 45–50 minutes until a toothpick inserted comes out clean.
Make the glaze: In a saucepan, combine butter, sugar, and 3/4 cup pineapple juice. Boil until sugar dissolves.
Glaze the cake: Once baked, cool the cake for 10 minutes, then invert onto a plate. Spoon warm glaze over the cake.
Serve: Allow the cake to cool completely before serving.