Pineapple Juice Cake

Pineapple Juice Cake is a bright, buttery, and ultra-moist Southern-style cake that’s bursting with tropical flavor. Made with pineapple juice in both the batter and the glaze, this cake is sweet, sticky, and packed with sunshine in every bite. It’s one of those easy, crowd-pleasing desserts I keep in my back pocket for potlucks, holidays, or just when I want something nostalgic and delicious.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make and delivers big flavor with minimal effort. The pineapple juice gives the cake a beautiful golden color and a subtle tang, while the warm glaze soaks into every slice, making it irresistibly tender. It’s baked in a bundt pan for a classic, elegant look and needs no frosting—just that sticky pineapple glaze. It’s a tropical twist on a pound cake that I always come back to.

Ingredients

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

For the cake:

• Yellow cake mix

• Instant vanilla pudding mix

• Pineapple juice

• Vegetable oil

• Eggs

For the glaze:

• Pineapple juice

• Unsalted butter

• Granulated sugar

• Vanilla extract

Directions

1. I preheat the oven to 325°F (163°C) and grease a bundt pan thoroughly.

2. In a large bowl, I mix the cake mix, pudding mix, pineapple juice, oil, and eggs until smooth—about 2–3 minutes with a hand mixer or whisk.

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

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

5. While the cake bakes, I prepare the glaze by combining pineapple juice, butter, and sugar in a saucepan over medium heat. I stir until the butter melts and the sugar dissolves completely, then remove it from the heat and stir in the vanilla.

6. When the cake comes out of the oven, I poke holes all over the top with a skewer and slowly pour half the warm glaze over it while it’s still in the pan.

7. I let it sit for about 15 minutes, then carefully turn it out onto a serving plate and drizzle the remaining glaze over the top.

8. I let the cake cool completely before slicing and serving.

Servings and timing

This cake serves 12–14 slices. It takes me about 10 minutes to prepare the batter, 45–50 minutes to bake, and another 15 minutes to cool and glaze—so I set aside about 1 hour and 15 minutes from start to finish.

Variations

Here are a few fun ways I like to customize this cake:

• Add shredded coconut or crushed pineapple to the batter for more texture.

• Sprinkle the top with toasted coconut or powdered sugar for decoration.

• Replace vanilla pudding mix with coconut or banana pudding mix for a flavor twist.

• Stir in a dash of rum extract to enhance the tropical vibe.

storage/reheating

I store leftovers covered at room temperature for up to 3 days. If it’s hot or humid, I refrigerate it to keep the glaze from getting too sticky. To reheat, I warm individual slices in the microwave for 10–15 seconds. The cake also freezes well—I slice it, wrap pieces individually, and freeze for up to 2 months.

FAQs

Can I use fresh pineapple juice?

Yes, I use fresh or canned pineapple juice—either works. I just make sure it’s 100% juice with no added sugar, since the cake is already sweet.

Can I make this cake from scratch instead of using a mix?

Yes, I can substitute the cake mix with a homemade yellow cake base, but I like using the mix for convenience and guaranteed moisture.

Why is the glaze poured while the cake is hot?

Pouring the glaze while the cake is still warm helps it soak deep into the crumb, making the texture super moist and flavorful.

What if I don’t have a bundt pan?

A 9×13-inch pan works too, though the presentation will be different. Baking time may vary slightly—so I keep an eye on it and check for doneness around 40–45 minutes.

Can I use pineapple chunks in the cake?

I can, but I make sure to drain them well and chop them small. I usually prefer crushed pineapple or just juice to keep the texture smooth and uniform.

Conclusion

Pineapple Juice Cake is a sweet, moist, and sunny dessert that’s as easy as it is irresistible. With its buttery crumb and tangy glaze, it’s one of those cakes that keeps people coming back for seconds. Whether I’m baking it for a gathering or just treating myself, this cake always delivers that perfect balance of tropical flavor and old-fashioned comfort.