Description
This pineapple juice cake recipe with cake mix delivers bold tropical flavor with ease. Moist, glazed, and perfect for all occasions.
Ingredients
1 box (15.25 oz) yellow, butter, or white cake mix
1 cup pineapple juice
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract (optional)
1 cup powdered sugar
3 tbsp pineapple juice (for glaze)
2 tbsp unsalted butter
Instructions
1. Preheat oven to 325°F. Grease and flour a Bundt pan.
2. In a bowl, mix cake mix, pineapple juice, oil, eggs, and vanilla.
3. Beat on medium speed for 2 minutes until smooth.
4. Pour batter into the pan and tap gently to release bubbles.
5. Bake for 30–35 minutes, until a toothpick comes out clean.
6. Let cake cool 10–15 minutes in pan, then invert onto plate.
7. Make glaze by heating powdered sugar, juice, and butter.
8. Pour half of glaze over cake while still in pan. Let soak.
9. Flip cake and drizzle with remaining glaze. Serve.
Notes
You can use fresh pineapple juice if it’s unsweetened.
Coconut flakes or chopped nuts can be added for texture.
Store at room temperature for 3 days or freeze slices for 2 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg