Pineapple Juice Cake

Pineapple Juice Cake is a moist, tender, and sunshine-sweet dessert that brings tropical flavor straight to my kitchen. This simple bundt-style cake uses pineapple juice for both the batter and the glaze, giving it a bright, tangy finish and an irresistible golden color that makes every slice feel like a celebration.

Why You’ll Love This Recipe

I love how easy this cake is to make—no fuss, just simple ingredients and big flavor. The pineapple juice adds moisture and a natural sweetness that makes the crumb soft and flavorful without needing any frosting. The warm pineapple glaze poured over the hot cake soaks in beautifully, creating a glossy, sticky top that’s truly addictive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow cake mix

• Instant vanilla pudding mix

• Eggs

• Vegetable oil

• Pineapple juice (canned or fresh)

• Granulated sugar

• Unsalted butter

directions

1. I preheat the oven to 325°F (165°C) and grease and flour a bundt pan thoroughly.

2. In a large mixing bowl, I combine the cake mix, pudding mix, eggs, vegetable oil, and pineapple juice. I mix until smooth and well blended.

3. I pour the batter into the prepared pan and smooth the top.

4. I bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

5. While the cake bakes, I prepare the glaze: in a small saucepan, I heat pineapple juice, butter, and sugar over medium heat, stirring until the sugar dissolves and the mixture just comes to a simmer.

6. When the cake is done, I let it cool for 5–10 minutes in the pan, then poke holes in the top with a skewer or toothpick.

7. I slowly pour the warm glaze over the cake, letting it soak in. I let the cake cool completely in the pan before inverting it onto a serving plate.

Servings and timing

This recipe serves 12–14 slices.
Prep time: 10 minutes
Bake time: 45–50 minutes
Cool time: 1 hour
Total time: about 2 hours

Variations

Sometimes I add a pinch of ground ginger or coconut extract to the batter for extra tropical flair. I’ve also topped the finished cake with toasted coconut or a light pineapple glaze drizzle. If I want to use crushed pineapple, I mix a few tablespoons into the glaze or fold it lightly into the batter.

storage/reheating

I store the cake at room temperature, covered tightly, for up to 3 days. It stays moist thanks to the glaze. For longer storage, I refrigerate it for up to 5 days or freeze slices wrapped individually for up to 2 months. To reheat, I microwave a slice for 15–20 seconds to bring back its warm, soft texture.

FAQs

Can I use fresh pineapple juice?

Yes, I’ve used fresh pineapple juice with great results. Just make sure to strain it first to remove any pulp for a smooth texture in the cake and glaze.

Do I have to use a bundt pan?

Not necessarily. I’ve baked this in a 9×13-inch pan or two loaf pans. I just adjust the baking time and keep an eye on it for doneness.

Why add pudding mix?

The instant pudding adds moisture, structure, and a richer flavor. It helps the cake turn out dense yet soft, with a velvety crumb.

Can I skip the glaze?

Technically, yes—but I wouldn’t. The glaze is what sets this cake apart, soaking in and creating a sweet, tangy finish that’s hard to beat.

What can I serve with this cake?

I like it with whipped cream or a scoop of vanilla ice cream. A fresh fruit salad or pineapple chunks on the side also make a great pairing.

Conclusion

Pineapple Juice Cake is one of those wonderfully nostalgic desserts that’s simple, sweet, and full of sunshine flavor. I love how moist and tender it is, with that luscious glaze bringing everything together. Whether I’m baking for a potluck, a party, or just to brighten my week, this cake always delivers.

Pineapple Juice Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours
• Yield: 12–14 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Pineapple Juice Cake is a bright and moist bundt cake infused with sweet pineapple juice in both the batter and glaze, delivering tropical flavor in every tender, golden bite.

---

Ingredients

• 1 box yellow cake mix
• 1 (3.4 oz) box instant vanilla pudding mix
• 4 large eggs
• 3/4 cup vegetable oil
• 3/4 cup pineapple juice (canned or fresh)
• 1 cup granulated sugar (for glaze)
• 1/2 cup unsalted butter (for glaze)
• 3/4 cup pineapple juice (for glaze)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
2. In a large bowl, combine cake mix, pudding mix, eggs, oil, and pineapple juice. Mix until smooth and well blended.
3. Pour batter into prepared pan and smooth the top.
4. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
5. While cake bakes, prepare glaze: In a saucepan, heat sugar, butter, and pineapple juice over medium heat until sugar dissolves and mixture simmers.
6. Let cake cool in pan for 5–10 minutes. Poke holes in top with skewer.
7. Slowly pour warm glaze over cake. Let cake cool completely in pan before inverting onto serving plate.

---

Notes

• Add ground ginger or coconut extract for tropical flair.
• Top with toasted coconut or pineapple glaze drizzle for decoration.
• Fold in crushed pineapple for added texture.
• Use fresh pineapple juice (strained) if preferred.
• Can be baked in a 9×13 pan or loaf pans—adjust baking time accordingly.

---

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 38g
• Sodium: 310mg
• Fat: 21g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 65mg