Description
A soft, dense, and ultra-moist pineapple juice cake recipe from scratch with a buttery pineapple glaze. Perfect for gatherings or everyday tropical indulgence.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup real pineapple juice (not concentrate)
- 1 cup sour cream (or Greek yogurt for extra tang)
- ½ cup unsalted butter, melted (or ½ cup neutral oil for more moisture)
- 3 large eggs
- 2 tsp vanilla extract
For the Pineapple Glaze:
- ½ cup unsalted butter
- ¾ cup pineapple juice
- 1 cup granulated sugar
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 325°F. Grease and flour a Bundt or 9×13 pan.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix juice, sour cream, butter, eggs, and vanilla until smooth.
- Combine wet and dry ingredients just until mixed—do not overmix.
- Pour into prepared pan. Tap gently to release air bubbles.
- Bake for 45–55 minutes, until a toothpick comes out clean.
- In a saucepan, melt butter. Add juice and sugar. Simmer 2–3 minutes.
- Pour glaze over warm cake and let it soak before serving.
Notes
- Substitute sour cream with yogurt for a tangier taste.
- Add crushed pineapple or coconut flakes for variation.
- Freezes well for up to 2 months—wrap tightly before storing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 34g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg