Ohhh, pineapple juice cake is one of those old-school, super-moist cakes that people fall in love with after one bite 🍍🍰. Sweet, tangy, and soaked in a buttery pineapple glaze—easy but impressive.
Pineapple Juice Cake
Ingredients
Cake
- 1 box yellow cake mix
- 3 large eggs
- Âľ cup vegetable oil
- 1 cup pineapple juice
Pineapple Glaze
- ½ cup unsalted butter
- Âľ cup granulated sugar
- ÂĽ cup pineapple juice
- 1 tsp vanilla extract
Instructions
- Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a bundt or tube pan really well.
- Make the Batter
- In a bowl, mix cake mix, eggs, oil, and pineapple juice.
- Beat until smooth and well combined.
- Bake
- Pour batter into pan.
- Bake 45–55 minutes, until a toothpick comes out clean.
- Make the Glaze
- In a saucepan, melt butter over medium heat.
- Stir in sugar and pineapple juice.
- Bring to a gentle boil, then simmer 2–3 minutes.
- Remove from heat; stir in vanilla.
- Soak the Cake
- While cake is hot, poke holes all over with a skewer.
- Slowly pour glaze over the cake.
- Let sit 10–15 minutes, then invert onto a plate.
- Cool & Serve
- Let cool completely before slicing.
Pro Tips
- Don’t rush the glaze—pour slowly so it absorbs.
- This cake tastes even better the next day.
- Serve with whipped cream or vanilla ice cream.
Variations
- Coconut Pineapple Cake: Add shredded coconut to batter
- Pineapple Rum Cake: Add 1–2 tbsp rum to glaze
- Scratch Version: I can give you one if you want
If you want, I can also share a pineapple upside-down pound cake or a lighter, less-sweet version 🍍✨
