Pineapple Juice Cake

Pineapple Juice Cake is a moist, tender bundt cake infused with tropical pineapple flavor and topped with a sweet pineapple glaze that soaks into every bite. It’s a nostalgic Southern-style dessert that’s incredibly easy to make and absolutely bursting with juicy flavor.

Why You’ll Love This Recipe

I love this recipe because it uses simple pantry ingredients to deliver a soft, rich cake that tastes like sunshine. The pineapple juice adds natural sweetness and a tropical twist, while the glaze makes the cake irresistibly moist. Whether I’m making it for a potluck, holiday, or a just-because dessert, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Yellow cake mix

• Instant vanilla pudding mix

• Pineapple juice

• Eggs

• Vegetable oil

For the glaze:

• Butter

• Sugar

• Pineapple juice

• Vanilla extract

Directions

1. I preheat the oven to 325°F and grease a bundt pan generously.

2. In a large bowl, I mix together the cake mix, pudding mix, pineapple juice, eggs, and oil until smooth and well combined.

3. I pour the batter into the prepared bundt pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

4. While the cake is baking, I make the glaze by combining butter, sugar, and pineapple juice in a saucepan over medium heat. I bring it to a gentle boil and simmer for 2–3 minutes, then stir in vanilla and remove from heat.

5. When the cake is done, I let it cool in the pan for about 10 minutes. Then, I slowly pour the warm glaze over the cake while it’s still in the pan so it soaks in.

6. I let the cake cool completely before inverting it onto a plate.

Servings and timing

This recipe serves 12–14 slices. It takes about 10 minutes to prep, 50 minutes to bake, and at least 1 hour to cool completely.

Variations

Sometimes I use a white or butter cake mix instead of yellow for a slightly different base. I’ve also added a bit of coconut extract or shredded coconut to the batter for a tropical twist. For a richer version, I mix crushed pineapple into the batter.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or refrigerate it for up to 5 days. It also freezes well—I wrap individual slices tightly and thaw as needed. A quick 10 seconds in the microwave brings it right back to life.

FAQs

Can I use fresh pineapple juice?

Yes, I’ve used fresh juice, and it works beautifully—just strain out any pulp for a smooth batter and glaze.

Why add pudding mix to the cake?

The pudding mix makes the cake extra moist and gives it a rich, tender texture that really sets it apart.

Do I have to use a bundt pan?

Not at all. I’ve baked it in a 9×13-inch pan or two loaf pans—just adjust the baking time and check for doneness.

Can I skip the glaze?

I wouldn’t! The glaze soaks into the cake and adds incredible flavor and moisture. If anything, I double it sometimes for extra indulgence.

How do I keep it from sticking to the bundt pan?

I grease every nook and cranny with butter or non-stick spray, then dust it lightly with flour or sugar for easy release.

Conclusion

Pineapple Juice Cake is one of those easy, crowd-pleasing desserts that I find myself making again and again. With its moist texture, tropical flavor, and simple preparation, it’s a recipe I keep in my back pocket for any occasion. Once I tried it, it became a favorite—don’t lose this recipe!

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