Pineapple Juice Cake

Pineapple Juice Cake is a bright, tropical dessert bursting with sweet, tangy pineapple flavor. This moist, tender cake starts with a simple yellow cake mix and is elevated with pineapple juice, crushed pineapple, and a luscious pineapple glaze. It’s an easy, crowd-pleasing treat perfect for any occasion.

Why You’ll Love This Recipe

• Tropical Flavor: The vibrant pineapple juice and fruit infuse every bite with sunny, citrusy notes.

• Moist and Tender: The combination of oil and pineapple creates a beautifully moist texture.

• Simple Ingredients: Made with boxed cake mix and a few pantry staples—easy and efficient.

• Versatile Presentation: Bake in a bundt or round pan, and top with glaze and pineapple chunks for a lovely finish.

• Perfect for Gatherings: This cake travels well and serves beautifully at potlucks, parties, or family dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 box yellow cake mix

• 1 cup pineapple juice

• ½ cup vegetable oil

• 4 large eggs

• 1 cup crushed pineapple (drained)

For the Pineapple Glaze:

• 1 cup powdered sugar

• ¼ cup pineapple juice

• Pineapple chunks for garnish (optional)

Directions

Preheat Oven:

1. Preheat your oven to 350°F (175°C).

2. Grease and flour a bundt pan or a 9-inch round cake pan thoroughly.

Prepare the Cake Batter:

3. In a large bowl, combine the cake mix, pineapple juice, vegetable oil, and eggs.

4. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well-blended.

5. Gently fold in the drained crushed pineapple.

Bake the Cake:

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.

Make the Pineapple Glaze:

9. In a small bowl, whisk together the powdered sugar and pineapple juice until the mixture is smooth and pourable.

Glaze and Decorate:

10. Once the cake has fully cooled, drizzle the glaze evenly over the top of the cake.

11. Garnish with pineapple chunks, if desired, for added tropical flair.

Servings and Timing

• Servings: 8

• Preparation Time: 10 minutes

• Cooking Time: 35–40 minutes

• Total Time: 50 minutes

• Calories: Approximately 350 kcal per serving

Variations

• Add Coconut: Stir in ½ cup shredded coconut to the batter for a pineapple-coconut twist.

• Pineapple Upside-Down Version: Add pineapple rings and maraschino cherries at the bottom of the pan before pouring in the batter.

• Use Cake Flour: Substitute cake flour for a finer crumb texture if mixing from scratch.

• Citrus Blend: Mix pineapple juice with a splash of orange juice for a more complex citrus flavor.

• Gluten-Free Option: Use a gluten-free cake mix and verify all other ingredients are gluten-free.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• Freezing: Wrap slices or the whole cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

• Reheating: This cake is best served at room temperature, but you can microwave individual slices for 10–15 seconds if desired.

FAQs

Can I use pineapple tidbits instead of crushed pineapple?

Crushed pineapple blends more evenly into the batter, but you can chop tidbits finely if that’s what you have.

Do I need to adjust the baking time for different pans?

Yes, thinner pans like sheet pans may bake more quickly. Begin checking for doneness at the 30-minute mark.

Can I make this cake ahead of time?

Absolutely. It stores well and the flavors develop more fully after a day in the refrigerator.

Can I use fresh pineapple juice?

Yes, fresh juice will enhance the flavor even more, but be sure to strain it to remove pulp.

What kind of oil is best for this cake?

Vegetable oil is ideal for its neutral flavor, but canola or sunflower oil also work well.

Is there a substitute for the glaze?

You can use a simple dusting of powdered sugar or a cream cheese frosting if you prefer.

How do I prevent the cake from sticking to the bundt pan?

Grease and flour the pan thoroughly, especially in the crevices, or use a baking spray with flour.

Can I add nuts to this cake?

Yes, chopped pecans or walnuts can add crunch—just fold ½ cup into the batter.

Will this cake work as cupcakes?

Yes, but reduce the baking time to 18–22 minutes and fill the liners about ¾ full.

Is this cake overly sweet?

It has a balanced sweetness, but you can reduce the glaze quantity if you prefer it less sweet.

Conclusion

Pineapple Juice Cake is a simple yet elegant dessert that celebrates the bright, tropical flavor of pineapple. With minimal effort and maximum reward, it’s an ideal choice for entertaining or satisfying a spontaneous sweet tooth. Whether enjoyed on its own or dressed up with garnish, this cake is sure to bring sunshine to your table.

Pineapple Juice Cake

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

SEO Optimized Description with Keywords:
This Pineapple Juice Cake is a moist, tropical dessert bursting with bright pineapple flavor in every bite. Made with yellow cake mix, crushed pineapple, and a sweet pineapple glaze, this easy pineapple bundt cake is perfect for spring and summer gatherings. It’s a fuss-free, crowd-pleasing treat that looks as good as it tastes!

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Ingredients

Cake:

• 1 box yellow cake mix

• 1 cup pineapple juice

• 1/2 cup vegetable oil

• 4 large eggs

• 1 cup crushed pineapple, drained

Pineapple Glaze:

• 1 cup powdered sugar

• 1/4 cup pineapple juice

• Pineapple chunks, for garnish (optional)

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Instructions

1. Preheat Oven:

• Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9-inch round cake pan.

2. Prepare the Cake Batter:

• In a large mixing bowl, combine cake mix, pineapple juice, vegetable oil, and eggs.

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

• Gently fold in the drained crushed pineapple.

3. Bake the Cake:

• Pour batter into the prepared pan.

• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

• Cool for 15 minutes, then transfer to a wire rack.

4. Make the Pineapple Glaze:

• In a small bowl, whisk together powdered sugar and pineapple juice until smooth.

5. Glaze and Decorate:

• Once the cake is fully cooled, drizzle the glaze over the top.

• Garnish with pineapple chunks, if desired.

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Notes

• For extra zing, add a teaspoon of lemon or lime zest to the glaze.

• Great for brunch, potlucks, or tropical-themed parties.

• Can be stored covered at room temperature for 2–3 days.