Pineapple Juice Cake

This luscious pineapple juice cake is moist, tangy, and bursting with tropical flavor. It’s topped with a sweet pineapple glaze that seeps into every bite, making it irresistibly delicious! Perfect for any occasion or when you need a quick dessert fix.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Servings: 10–12
Difficulty: Easy

Ingredients

For the Cake

1 box yellow cake mix (15.25 oz)
3 large eggs
1/2 cup vegetable oil
1 cup pineapple juice (from a can or fresh)

For the Pineapple Glaze

1/4 cup butter (unsalted)
1 cup powdered sugar
1/2 cup pineapple juice
1 tsp vanilla extract

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).
Grease and flour a Bundt pan or 9×13-inch baking pan.

Step 2: Prepare the Batter

In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and pineapple juice.
Beat with an electric mixer on medium speed for 2–3 minutes until the batter is smooth and lump-free.

Step 3: Bake the Cake

Pour the batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Prepare the Glaze

While the cake bakes, melt the butter in a small saucepan over low heat.
Stir in the powdered sugar, pineapple juice, and vanilla extract. Whisk until smooth and slightly thickened. Remove from heat.

Step 5: Glaze the Cake

When the cake is done, remove it from the oven and let it cool for 10 minutes.
While the cake is still warm, poke holes all over the top using a skewer or fork.
Pour the glaze evenly over the cake, allowing it to seep into the holes.

Step 6: Serve

Let the cake cool completely before removing it from the pan or slicing.
Serve as is or with a dollop of whipped cream for extra indulgence.

Tips & Variations

Add Coconut Flavor: Sprinkle shredded coconut over the glaze for a tropical twist.
Switch It Up: Use orange juice instead of pineapple juice for a different citrusy flavor.
Decorate: Garnish with pineapple rings, maraschino cherries, or a dusting of powdered sugar.
Storage: Keep the cake in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.