Pineapple Juice Cake Recipe

This Pineapple Juice Cake is pure sunshine in Bundt cake form—tender, golden, and drenched with an irresistible pineapple glaze. If you’re a fan of easy, crowd-pleasing, old-school bakes that deliver big on flavor, this one is for you! Every slice is moist, buttery, and saturated with tropical goodness from real pineapple juice. Whether you’re bringing dessert to a potluck or just need a pick-me-up with your coffee, look no further than this Pineapple Juice Cake.

Ingredients You’ll Need

The beauty of this Pineapple Juice Cake is in its simplicity—the ingredients list is short, but each item plays an essential role in creating the incredible texture and lush, fragrant flavor. Here’s how each one brings this sunny dessert to life:

• Yellow or Butter Cake Mix (15.25 oz): The foundation of the cake, lending a lovely golden color and buttery crumb. I’ve found Pillsbury works best, as some cake mixes are now smaller or bake up differently.
• Vegetable Oil: For extra moisture and a super tender cake—choose a neutral oil to let the pineapple flavor shine.
• Pineapple Juice: The star of the show! Use 100% pineapple juice, not syrup or concentrate, for real fruit flavor in both the cake and glaze.
• Eggs: Large eggs add richness and help the cake set up beautifully without being dense.
• Powdered Sugar: Melts into the glaze, so each bite is deliciously sweet and smooth.
• Unsalted Butter: Gives the glaze a slight creaminess and that irresistible, glossy finish.

Variations

One of the best things about Pineapple Juice Cake is how easy it is to put your own twist on it! Whether you want to amp up the tropical flavor, make it diet-friendly, or add a little extra crunch, these simple swaps and additions are all fair game.

• Coconut Lover’s Version: Fold in a handful of sweetened shredded coconut to the batter or sprinkle it over the glaze for a piña colada vibe.
• Nutty Crunch: Add chopped pecans or walnuts on top of the glaze after inverting for some extra texture and flavor contrast.
• Gluten-Free Option: Use a gluten-free yellow cake mix and double-check your other ingredients for an easy celiac-friendly adaptation.
• Lighter Glaze: If you prefer less sweetness, drizzle just half the pineapple glaze on the cake—the result is still moist and sunny, just a little less rich.

How to Make Pineapple Juice Cake

Step 1: Prep Your Bundt Pan

Start by preheating your oven to 325°F and giving your Bundt pan a generous coat of nonstick spray, followed by a light dusting of flour. This extra step ensures your Pineapple Juice Cake pops out easily (with all that glorious glaze, you don’t want anything sticking!).

Step 2: Mix the Cake Batter

In a large mixing bowl, use an electric mixer to blend the cake mix, vegetable oil, pineapple juice, and eggs together. Beat everything for about 2 minutes, stopping to scrape the bowl—this helps incorporate air for a light, fluffy crumb. Pour the batter into the prepared Bundt pan and give it a little tap to release any air bubbles.

Step 3: Bake Until Golden & Fragrant

Bake for 30 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean and the edges just start to pull away. The whole kitchen will smell insanely good—trust me, it’s hard not to peek!

Step 4: Prepare the Pineapple Glaze

While the cake cools for a few minutes in its pan, combine the powdered sugar, pineapple juice, and butter in a small saucepan. Warm gently over medium-low heat, stirring until the butter melts and everything blends into a smooth, pourable glaze.

Step 5: Soak, Cool, and Serve!

Poke holes all over the cake with a skewer or toothpick, then carefully pour the warm glaze over the cake while it’s still in the pan. Let the cake sit for 15–20 minutes, soaking up all the fruity goodness. Once most of the glaze is absorbed, invert onto a serving platter, slice, and serve—a slice of Pineapple Juice Cake magic!

How to Serve Pineapple Juice Cake

Garnishes

This cake is gorgeous straight from the pan, but if you want to dress it up, try a shower of extra powdered sugar, a scattering of toasted coconut, or a ring of thinly sliced fresh pineapple around the base. Even a handful of bright maraschino cherries on top gives vintage, pineapple-upside-down-cake vibes!

Side Dishes

Pineapple Juice Cake absolutely loves company—serve it with a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or alongside a platter of fresh berries. If you’re hosting brunch, pair it with a tangy fruit salad and strong cold brew for that perfect sweet-salty balance.

Creative Ways to Present

Slices of this cake are stunning on their own, but you can cut it into mini Bundt shapes for individual treats, serve with a drizzle of coconut rum sauce for adults, or even layer cubes of Pineapple Juice Cake in trifles with pudding and fruit! It also makes a fabulous “naked cake” centerpiece, surrounded by edible flowers for special occasions.

Make Ahead and Storage

Storing Leftovers

Store leftover Pineapple Juice Cake tightly covered at room temperature for up to 2 days. The glaze keeps it beautifully moist, and the flavors deepen overnight—some say it’s even better on day two!

Freezing

To freeze, wrap the completely cooled, unglazed cake in a layer of plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge, bring to room temperature, and make the glaze fresh for best results, though you can freeze glazed slices if needed.

Reheating

If you love your cake just slightly warm, microwave individual slices for 10–12 seconds—just enough to loosen the glaze and bring back that “fresh from the oven” aroma. For larger portions, cover loosely with foil and warm briefly in a low oven.

FAQs

Final Thoughts

If you’re looking for a dessert that’s sunshine in every bite, Pineapple Juice Cake is that magical, easy recipe you’ll return to again and again. I hope you’ll give this one a try—just wait for the rave reviews and happy smiles!

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