Description
A moist and flavorful pineapple juice cake made with yellow cake mix, pineapple glaze, and simple pantry staples. Perfect for any occasion!
Ingredients
1 box (15.25 oz) yellow or butter cake mix
¾ cup canned pineapple juice (for batter)
¾ cup vegetable oil
4 large eggs
2 cups powdered sugar
½ cup canned pineapple juice (for glaze)
½ cup unsalted butter (1 stick)
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan.
2. In a large bowl, combine cake mix, oil, pineapple juice, and eggs.
3. Mix on medium speed for 2 minutes until smooth.
4. Pour batter into prepared pan and tap to release air bubbles.
5. Bake for 45–50 minutes or until toothpick comes out clean.
6. Cool for 5 minutes on a wire rack, then poke holes in the cake.
7. In a saucepan, melt butter, add pineapple juice, and whisk in powdered sugar. Stir until smooth and just simmering.
8. Pour warm glaze over cake while still in the pan. Let rest 15–20 minutes.
9. Invert cake onto serving plate and cool completely before serving.
Notes
Use canned pineapple juice for consistent flavor.
Cake stays moist for days and freezes well.
Top with nuts, coconut flakes, or fresh pineapple for extra delight.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg