Pineapple Juice Cake – A Sweet Slice of Sunshine
When you need a dessert that feels like sunshine on a plate, Pineapple Juice Cake delivers. Moist, buttery, and infused with the bright sweetness of pineapple juice, this cake is a Southern-style classic that’s been passed around potlucks, family reunions, and holiday tables for generations.
What makes it stand out? The tangy kick from sour cream, the golden crumb that melts in your mouth, and the luscious pineapple glaze that soaks into every bite. It’s easy to prep, perfect for feeding a crowd, and even better the next day.
Why I Love This Recipe
This cake combines tropical flair with classic comfort. It’s easy to throw together with pantry staples and can be dressed up with coconut, crushed pineapple, or a scoop of ice cream. It works in a bundt pan or a simple 9×13—making it just as homey or fancy as you need it to be.
Bonus? The pineapple glaze isn’t just a topping—it sinks into the cake for an ultra-moist texture and rich flavor that gets better as it sits.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup pineapple juice (fresh or canned)
- ½ cup sour cream
For the Glaze:
- ½ cup pineapple juice
- ¼ cup unsalted butter
- 1 cup granulated sugar
- ½ tsp vanilla extract
Optional Garnishes:
- Shredded coconut
- Crushed pineapple
- Lemon zest or candied pineapple slices
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish or bundt pan.
2. Make the Batter
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).
- Beat in eggs, one at a time. Stir in vanilla.
- Alternately mix in the dry ingredients, pineapple juice, and sour cream—beginning and ending with dry ingredients. Mix just until combined.
3. Bake
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes (9×13) or 50–60 minutes (bundt), until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
4. Make the Glaze
- In a saucepan, combine pineapple juice, butter, and sugar.
- Heat over medium, stirring until butter melts and sugar dissolves.
- Bring to a gentle simmer and cook 3–4 minutes, until slightly thickened.
- Stir in vanilla.
5. Glaze & Serve
- While the cake is still warm, poke holes with a skewer and pour the glaze over the cake.
- Let it soak in and cool completely before serving.
- Garnish if desired and enjoy!
Tips for Success
- Use room-temperature ingredients for smooth batter and even baking.
- Don’t overmix the batter—just stir until combined for a tender crumb.
- Bundt tip: Grease every crevice and dust with flour or sugar to prevent sticking.
- Let the glaze soak into the cake while warm for maximum moisture.
Serving Suggestions & Pairings
This cake shines on its own but is even better with:
- A scoop of vanilla ice cream
- Fresh whipped cream and berries
- Toasted coconut flakes
- For a dessert buffet, pair with:
Storage & Leftovers
- Store covered at room temp for up to 3 days, or refrigerate for up to 5 days.
- This cake gets moister the next day—great for making ahead.
- Freeze slices (without glaze) wrapped tightly for up to 3 months.
More Recipes You’ll Love
If you love old-school, crowd-pleasing desserts, try:
Final Thoughts
This Pineapple Juice Cake is a throwback-style dessert that feels both nostalgic and fresh. It’s easy to make, rich with pineapple flavor, and perfect for sharing—or hoarding for yourself.
🍍 Tried it? Tag your toppings, glaze hacks, or pineapple pairings in the comments. And follow for more fruit-forward, feel-good desserts your whole crew will love.
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