Enjoy a taste of the tropics with this ultra-moist pineapple juice cake!
The crumb is unbelievably soft and absolutely bursting with sweet, fruity flavor thanks to the dreamy pineapple glaze.
Seriously, it practically melts in your mouth.
Better still, you only need a handful of ingredients to pull it off!
Why You’ll Love This Pineapple Juice Cake
Tropical Taste: Bursting with sweet and tangy pineapple goodness, this cake offers a delightful tropical escape for your taste buds.
Effortless Prep: Thanks to the boxed cake mix and simple ingredients, this recipe is ridiculously easy to prepare.
Versatile Serving: From casual family dinners to elegant dinner parties, this cake will impress any crowd.
Ingredients
- Pineapple Juice: Infuses the cake with tropical sweetness and keeps it incredibly moist.
- Yellow Cake Mix: The base for this easy-to-make dessert, providing a tender crumb and buttery flavor. I recommend Betty Crocker or Pillsbury.
- Vegetable Oil: The key to a moist and delicate crumb, ensuring your cake stays soft and fluffy.
- Large Eggs: Essential for binding the ingredients together and creating a rich, velvety texture.
- Powdered Sugar: The foundation of the luscious glaze that soaks into the cake, making every bite a sweet delight.
- Unsalted Butter: Adds a luxurious depth to the glaze, balancing the sweetness with its creamy, buttery goodness.
How to Make Pineapple Juice Cake
Whether you’re hosting a backyard barbecue or simply treating yourself to a midweek pick-me-up, this pineapple juice cake is the ideal way to add a touch of sunshine to your day.
Here’s how to make it:
1. PREP: Preheat the oven to 325°F. Generously grease and flour a 10- to 12-cup Bundt pan.
2. MIX: Combine the cake mix, vegetable oil, pineapple juice, and eggs in a large mixing bowl. Beat with an electric mixer for 2 minutes.
3. BAKE: Pour the batter into the Bundt pan and bake for 30 to 35 minutes.
4. GLAZE: While the cake is cooling, combine powdered sugar, pineapple juice, and butter in a saucepan. Warm just until the butter melts.
5. POUR: Poke holes over the warm cake and pour the warm glaze over the top, letting it soak in.
6. COOL: Let the cake cool in the pan for 15 to 20 minutes until most of the glaze is absorbed.
7. INVERT: Turn the cake onto a serving platter. Slice, serve, and enjoy!
Tips For the Best Pineapple Juice Cake
The moment I took my first bite of this baby, I knew I had stumbled upon something truly special.
The ingredients are simple, but oh man, do they deliver!
If you want to try it for yourself, check out these tips, then get baking!
- Grease the pan well. Remember to be very generous when greasing the pan. I recommend brushing it with very soft butter so you can get into all the crevices, then be sure to tap out excess flour.
- Pour the glaze slowly. Drizzle it over the cake, let it absorb, then drizzle some more. It will take a few passes but it will all absorb eventually.
- Cool the cake completely. Let the cake cool in the pan before inverting it onto a serving plate, which prevents it from falling apart.
- Add more pineapple. Fold some well-drained crushed pineapple into the batter before baking. Or, if you like mine with the shine, melt a bit of pineapple jam and drizzle it over the top of the cake.
- Flavor variations. Substitute orange or lemon juice, or add some rum to the glaze for a boozy kick.
How to Store
Since this is oh-so-moist, you can totally make it a few days before a big party.
Heck, you can even freeze it!
To Store: Place the cooled cake of leftovers in an airtight container or wrap them tightly with plastic wrap. Refrigerate for up to 5 days.
To Freeze: Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Store them in the freezer for up to 3 months, thawing in the refrigerator overnight before serving.
More Delicious Pineapple Desserts to Try
Pineapple Sheet Cake Recipe
Pineapple Quick Bread
Pineapple Sorbet
Pineapple Pie
Pineapple Juice Cake
10
servings10
minutes35
minutes487
kcalThis pineapple juice cake is a tropical delight that combines the convenience of a boxed cake mix with the fresh, sweet flavor of pineapple.
Ingredients
1 (15.25 ounce) box yellow cake mix
3/4 cup vegetable oil
3/4 cup pineapple juice
4 large eggs
- For the glaze:
2 cups powdered sugar
3/4 cup pineapple juice
4 tablespoons unsalted butter
Instructions
- Preheat the oven to 325°Fahrenheit (160°C). Grease and flour a 10 to 12-cup Bundt pan, ensuring it is well-coated to prevent sticking.
- Make the cake: In a large mixing bowl, combine the yellow cake mix, vegetable oil, pineapple juice, and eggs. Using an electric mixer, beat the ingredients at medium speed for about 2 minutes or until combined.
- Carefully pour the batter into the prepared Bundt pan. Tap the pan against the counter a few times so the batter disperses evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool.
- Make the glaze: While the cake is cooling, combine the powdered sugar, pineapple juice, and butter in a small saucepan. Warm the mixture over low heat, stirring frequently, just until the butter has melted and the glaze is smooth.
- Using a skewer or toothpick, poke holes all over the surface of the warm cake while it is still in the pan. Slowly pour the warm glaze over the cake, allowing it to seep into the holes before adding more. The amount of glaze may seem excessive but continue pouring until it is all used.
- Let the cake cool in the pan for 15 to 20 minutes or until it is cool to the touch and most of the glaze has been absorbed.
- Finally, carefully invert the cake onto a serving platter. Slice, serve, and enjoy!
Notes
- Remember to be very generous when greasing the pan. I recommend brushing it with very soft butter so you can get into all the crevices, then be sure to tap out excess flour.
- Fold some well-drained crushed pineapple into the batter before baking. Or, if you like mine with the shine, melt a bit of pineapple jam and drizzle it over the top of the cake.
would this recioe work with strawberry lemonade instead of pineapple juice?