Description
This recipe for pineapple juice cake is a moist, Southern-style bundt cake soaked in a sweet pineapple glaze. It’s easy, buttery, and full of tropical flavor.
Ingredients
1 box yellow or butter cake mix (15.25 oz)
¾ cup pineapple juice
¾ cup vegetable oil
4 large eggs
2 cups powdered sugar
¾ cup pineapple juice (for glaze)
4 tablespoons unsalted butter, melted
Optional: ½ cup crushed pineapple, ½ cup shredded coconut, ½ cup chopped pecans
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. In a bowl, combine cake mix, ¾ cup pineapple juice, oil, and eggs. Beat until smooth.
3. Pour into the bundt pan and tap to release bubbles.
4. Bake for 45–50 minutes or until a toothpick comes out clean.
5. While baking, heat powdered sugar, pineapple juice, and melted butter in a saucepan until smooth.
6. Let cake cool in pan for 10 minutes, then invert onto a rack or plate.
7. Poke holes on top and pour warm glaze evenly over the warm cake.
8. Cool completely before slicing and serving.
Notes
For extra richness, add a box of instant vanilla pudding to the batter.
Always use 100% pineapple juice—not syrup or concentrate.
Double the glaze for extra soak and shine.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 33g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg