If there’s one dessert that instantly transports me to a sunny island getaway, it’s this Pineapple Juice Cake. It’s sweet, moist, and bursting with tropical flavor. Whether I’m serving it at a summer barbecue, spring brunch, or just treating myself on a random weekday, it’s always a hit. What I love most about this recipe is how easy it is to make with simple ingredients, but it tastes like something special you’d find at a fancy beachside café.
Why You’ll Fall in Love with Pineapple Juice Cake
- Incredibly moist with every bite thanks to the pineapple juice
- Quick and easy to make with minimal fuss
- Perfect for parties, potlucks, or a bright treat with coffee
- A tropical flavor that feels like sunshine on your plate
Ingredients You’ll Need
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup pineapple juice (fresh or canned)
For the Pineapple Glaze:
- 2 cups powdered sugar
- ¼ cup pineapple juice
- 1 tablespoon melted butter
How I Make My Pineapple Juice Cake
1. Preheat and Prep
I start by preheating my oven to 325°F (163°C) and greasing a bundt pan generously with cooking spray or butter.
2. Mix the Batter
In a large mixing bowl, I combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, and pineapple juice. Using a hand mixer or stand mixer, I blend everything until smooth and creamy, usually about 2 minutes.
3. Bake
I pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The kitchen fills with the most amazing tropical aroma!
4. Make the Glaze
While the cake is baking, I whisk together the powdered sugar, pineapple juice, and melted butter to create a smooth glaze.
5. Glaze the Cake
As soon as I remove the cake from the oven, I poke small holes all over the top with a toothpick and slowly pour the glaze over the hot cake while it’s still in the pan. This allows the glaze to seep in and make the cake even more moist and flavorful.
6. Cool and Flip
After about 20 minutes, I carefully invert the cake onto a serving plate and let it cool completely.
My Tips for the Best Pineapple Juice Cake
- Don’t skip the glaze — it’s what makes the cake extra moist and packed with pineapple flavor.
- If you like a little texture, toss in a handful of crushed pineapple pieces into the batter.
- A dusting of powdered sugar on top before serving adds a pretty finishing touch.
- Store leftovers in an airtight container; it stays moist for days!
What I Love to Serve This Cake With
- Fresh whipped cream or a scoop of vanilla ice cream
- A tropical fruit salad on the side
- Iced coffee or a refreshing pineapple spritzer
FAQs From My Kitchen
Q: Can I use pineapple cake mix instead of yellow cake mix?
A: Absolutely! It will intensify the pineapple flavor even more.
Q: Do I need to refrigerate the cake?
A: It’s fine on the counter for up to 3 days, but you can refrigerate it to extend freshness. Just bring to room temperature before serving for the best taste.
Q: Can I make cupcakes with this recipe?
A: Yes! Just adjust the baking time to 20-22 minutes and drizzle each cupcake with glaze.
Why You Need to Make This
This Pineapple Juice Cake has become one of my favorite go-to recipes when I want something that feels special but is incredibly easy to whip up. It’s bright, flavorful, and reminds me that sometimes the simplest recipes bring the biggest smiles. Whether for a holiday table or a casual weeknight dessert, it’s a tropical treat that always shines.
If you give this recipe a try, I’d love to know how you liked it or if you added your own twist!
Pineapple Juice Cake: A Tropical Treat You’ll Crave All Year Long
Ingredients
- 1 cup pineapple juice (fresh or canned)
- 1 tablespoon melted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple (optional, for added texture)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the pineapple juice, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. If using, fold in the crushed pineapple.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
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