Moist and buttery, this Pineapple Juice Cake is bursting with tropical flavor. Made with a yellow cake mix and enhanced with pineapple juice, this cake is soft, rich, and topped with a luscious pineapple glaze that soaks right in. It's a simple yet irresistible dessert that's perfect for any occasion.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
¾ cup pineapple juice
½ cup vegetable oil
½ cup water
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
¼ cup pineapple juice
1 teaspoon vanilla extract
Directions
Preheat the oven to 325°F (163°C). Grease and flour a bundt pan.
In a large mixing bowl, combine the cake mix and pudding mix.
Add eggs, pineapple juice, vegetable oil, water, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
Pour the batter into the prepared bundt pan.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by whisking together powdered sugar, pineapple juice, and vanilla extract until smooth.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
While still warm, drizzle the glaze over the cake, allowing it to soak in.
Let cool completely before slicing and serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories per serving: 290 kcal
Variations
Add coconut: Mix shredded coconut into the batter or sprinkle it on top for extra tropical flavor.
Make it zesty: Add a teaspoon of lemon or lime zest to brighten the taste.
Try a different glaze: Swap the pineapple glaze for a cream cheese drizzle or a coconut glaze.
Use fresh pineapple: Fold in small chunks of fresh pineapple for extra texture.
Make cupcakes: Turn this into pineapple cupcakes by adjusting the baking time to 18-20 minutes.
Storage and Reheating
Room temperature: Store the cake in an airtight container for up to 3 days.
Refrigerator: Keep it in the fridge for up to 5 days. Bring to room temperature before serving.
Freezer: Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature before enjoying.
FAQs
How can I make this cake extra moist?
Adding an extra egg or replacing the water with more pineapple juice will make the cake even more tender and flavorful.
Can I use a different cake mix flavor?
Yes! White cake mix or even a butter cake mix would work well with the pineapple flavor.
Do I need to refrigerate this cake?
It's not necessary, but refrigeration can help it last longer. Just make sure to bring it to room temperature before serving for the best texture.
Can I use fresh pineapple juice?
Absolutely! Fresh pineapple juice will enhance the flavor, but make sure to strain it to remove any pulp.
What can I serve with this cake?
I love pairing it with whipped cream, vanilla ice cream, or a side of fresh fruit for a refreshing touch.
Conclusion
Pineapple Juice Cake is a simple yet stunning dessert that’s packed with tropical goodness. The buttery texture, sweet pineapple glaze, and easy prep make it a favorite in my kitchen. Whether served at a party or enjoyed with a cup of coffee, this cake is sure to impress. Try it out and savor every bite.
Recipe:
Pineapple Juice Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Moist and buttery, this Pineapple Juice Cake is bursting with tropical flavor! Made with yellow cake mix, pineapple juice, and a sweet pineapple glaze, it's an easy, delicious dessert perfect for any occasion.
Ingredients
For the Cake:
1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
¾ cup pineapple juice
½ cup vegetable oil
½ cup water
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
¼ cup pineapple juice
1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
- In a large bowl, mix cake mix and pudding mix.
- Add eggs, pineapple juice, oil, water, and vanilla. Beat on medium speed for 2 minutes.
- Pour batter into the bundt pan and bake for 40-45 minutes, until a toothpick inserted comes out clean.
- While baking, whisk together powdered sugar, pineapple juice, and vanilla for the glaze.
- Let cake cool for 10 minutes, then invert onto a wire rack.
- Drizzle warm cake with glaze and let it soak in.
- Cool completely before slicing and serving.
Notes
Swap water for extra pineapple juice for a richer flavor.
Add shredded coconut or lime zest for a tropical twist.
Store at room temperature for 3 days, in the fridge for 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 290 kcal
