Pineapple Juice Cake

You’re in for a tropical treat! This Pineapple Juice Cake is moist, sweet, and bursting with pineapple flavor. It’s made with simple ingredients — starting with cake mix — and topped with a buttery pineapple glaze that soaks into the cake for extra richness. Perfect for potlucks, brunch, or just because.

🍍 Pineapple Juice Cake

🍽️ Servings: 12 | ⏱️ Prep: 10 min | Bake: 40–45 min

🧾 Ingredients:

For the Cake:

1 box yellow cake mix (15.25 oz)
1 small box instant vanilla pudding mix (3.4 oz)
4 large eggs
1 cup pineapple juice
1/2 cup vegetable oil

For the Pineapple Glaze:

1 cup powdered sugar
1/4 cup butter
1/4 cup pineapple juice

🥣 Instructions:

1. Preheat oven to 325°F (165°C)

Grease and flour a bundt pan thoroughly.

2. Make the cake batter

In a large mixing bowl, combine:

Cake mix
Pudding mix
Eggs
Pineapple juice
Oil

Beat with an electric mixer on medium speed for about 2 minutes, until smooth.

3. Bake

Pour batter into the prepared bundt pan.
Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
Let the cake rest in the pan for 10–15 minutes, then invert onto a wire rack or serving plate.

4. Make the glaze

While the cake is still warm:

In a small saucepan, melt the butter over medium heat.
Stir in pineapple juice and powdered sugar.
Cook for 2–3 minutes, stirring constantly, until smooth and slightly thickened.

5. Glaze the cake

Slowly pour the warm glaze over the still-warm cake so it soaks in.
Let cool completely before slicing for best texture.

🌴 Optional Garnishes:

Toasted coconut flakes
Maraschino cherries
Pineapple chunks
A dusting of powdered sugar on top

✅ Tips:

No bundt pan? Use a 9×13″ baking dish — adjust bake time to about 30–35 minutes.
Want even more pineapple flavor? Add crushed pineapple (well-drained) to the batter, or a teaspoon of pineapple extract.

Would you like a coconut-pineapple variation or a from-scratch version without cake mix?