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pineapple juice cake with golden glaze on modern kitchen counter
Taha Ayad

Pineapple Juice Cake

This pineapple juice cake is a moist, tropical Bundt dessert soaked with a sweet buttery pineapple glaze. It’s an easy, crowd-pleasing recipe perfect for potlucks and family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Desserts
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 box yellow cake mix 15.25 oz
  • ¾ cup pineapple juice
  • ¾ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons melted butter
  • 3 tablespoons pineapple juice for glaze

Method
 

  1. Preheat oven to 325°F and grease a Bundt pan.
  2. Whisk together cake mix, pineapple juice, oil, eggs, and vanilla until smooth.
  3. Pour batter into prepared pan and bake for 30–35 minutes.
  4. While baking, prepare glaze by mixing powdered sugar, melted butter, and pineapple juice.
  5. When the cake is done, poke small holes over the top and pour the warm glaze to soak in.
  6. Cool for 15 minutes, invert onto a plate, and serve.

Notes

  1. Use canned pineapple juice for consistent sweetness.
  2. Store cake in the refrigerator for up to 5 days or freeze for longer storage.
  3. Add drained crushed pineapple to the batter for extra texture.
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