Description
This ultimate pineapple juice cake recipe is a Southern classic—moist, bright, and drenched in a buttery pineapple glaze. Perfect for gatherings or weekday treats.
Ingredients
1 box yellow cake mix (15.25 oz)
¾ cup pineapple juice (not from concentrate)
½ cup vegetable oil
4 large eggs
1 cup powdered sugar
4 tablespoons unsalted butter
½ cup pineapple juice
Instructions
1. Preheat oven to 325°F (163°C) and grease a bundt pan with butter and flour.
2. In a large bowl, combine cake mix, pineapple juice, oil, and eggs.
3. Beat on low for 30 seconds, then medium speed for 2 minutes until smooth.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 40–45 minutes or until a toothpick comes out with moist crumbs.
6. Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack.
7. For the glaze: Heat butter and pineapple juice in a saucepan until melted.
8. Add powdered sugar and stir until smooth and slightly simmering.
9. Poke holes into the warm cake and slowly spoon glaze over the top.
10. Let the glaze soak in for at least 20 minutes before slicing and serving.
Notes
For best results, use room-temperature eggs and juice.
You can customize with coconut, nuts, or cream cheese swirls.
This cake keeps well and is even better the next day.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg