There’s something about pineapple juice cake that makes it unforgettable from the first bite. Moist, golden, and packed with bright tropical flavor, this cake brings a perfect balance of sweetness and tang. Whether you’re baking for a casual get-together or want a simple treat with a big flavor payoff, this easy recipe has you covered. It uses basic ingredients, comes together quickly, and delivers that pineapple punch everyone loves.
Why You’ll Love This Recipe
• Quick to make using pantry staples
• Uses real pineapple juice for vibrant flavor
• Super moist texture without being too dense
• Great for any event from brunches to birthdays
• Glaze soaks into the cake making every bite buttery and sweet
• Impresses guests without the hassle
• Tastes even better the next day after the glaze settles in
Ingredients Needed
For the Cake
• One box yellow or butter cake mix (15.25 ounces, Pillsbury recommended)
• Three fourths cup vegetable oil
• Three fourths cup pineapple juice
• Four large eggs (room temperature helps with better mixing)
For the Glaze
• Two cups powdered sugar (sifted for smooth texture)
• Three fourths cup pineapple juice
• Four tablespoons unsalted butter (cut into small pieces for easier melting)
How to Make Pineapple Juice Cake
Follow these step-by-step directions for a cake that turns out soft, moist, and full of tropical flavor every time.
Preheat your oven to 325°F. Lightly grease and flour a 10 to 12-cup Bundt pan to prevent sticking and help the cake release cleanly.
Add the cake mix, pineapple juice, oil, and eggs to a big bowl. Mix everything using a hand or stand mixer on medium speed until the batter looks smooth and even. Use an electric mixer on medium speed and beat the mixture for about two minutes until it looks smooth and creamy.
Spoon the batter into your greased Bundt pan, spreading it out evenly. Lightly tap the pan on the counter to help pop any hidden air pockets.
Bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean and the edges begin to pull away from the sides of the pan.
While the cake bakes, prepare the glaze. Pour the pineapple juice into a small pot, add the sugar and butter, then warm the mixture gently over low heat while stirring . Warm the mixture over medium-low heat, stirring gently until the butter melts and everything is fully combined.
Once the cake comes out of the oven, leave it in the pan and use a toothpick or skewer to poke small holes across the surface. This helps the glaze soak into the cake.
Slowly pour the warm glaze over the cake. It may look like too much at first, but give it time. The cake will absorb most of the glaze, creating that moist and flavorful finish.
Let the cake sit in the pan for 15 to 20 minutes to cool and absorb the glaze.
Carefully invert the cake onto a serving plate. Let it cool completely before slicing. This helps the structure set and allows the flavors to deepen.
Serving and Storage Tips
Serving Suggestions
Serve this pineapple juice cake slightly warm or fully cooled, depending on your preference. It pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh fruit like strawberries or kiwi. For a prettier presentation, dust a little powdered sugar on top or drizzle extra glaze before serving. A few pineapple rings or toasted coconut flakes also make a fun garnish.
Storage Tips
Let the cake cool completely, then place it in a sealed container to help retain its soft texture. You can keep it on the counter for up to three days. For longer storage, transfer it to the refrigerator where it will stay fresh for about a week. Before serving, bring it back to room temperature for around 20 minutes to restore its tenderness. If you want to freeze it, wrap the cake tightly in plastic wrap followed by foil . It can be frozen for up to two months. When you’re ready to enjoy it, let it thaw in the fridge overnight and then allow it to come to room temperature before slicing.
Nutritional Information
Here is an estimated nutritional breakdown for one slice of pineapple juice cake, based on a standard 12-slice serving:
Calories: around 360
Total Fat: 17 grams
Saturated Fat: 3 grams
Cholesterol: 55 milligrams
Sodium: 320 milligrams
Total Carbohydrates: 49 grams
Sugars: 33 grams
Protein: 3 grams
Fiber: less than 1 gram
These numbers may vary depending on the brand of cake mix and the exact ingredients used. For more accurate results, consider using a nutrition calculator with your specific ingredients.
Expert Tips for Pineapple Perfection
Ingredient Insights
Pineapple Juice: Use 100 percent unsweetened pineapple juice for the best flavor. Fresh juice adds brightness, but canned juice works just as well and is more convenient.
Oil vs Butter: Oil gives the cake extra moisture and keeps the texture light and soft. Butter adds flavor but can make the crumb firmer. Choose based on what you prefer.
Crushed Pineapple: To boost flavor and moisture, you can fold in a quarter cup of well-drained crushed pineapple into the batter. Just avoid overmixing.
Baking Secrets
Do Not Overmix: Stir the batter just until smooth. Overmixing creates a tough texture by developing too much gluten.
Pan Preparation: Always grease and flour your Bundt pan thoroughly, or use baking spray with flour included to prevent sticking.
Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s ready.
Cool Before Glazing: Let the cake cool slightly before pouring the glaze. This prevents it from sliding off and helps it soak in properly.
Glaze and Frosting Pointers
Perfect Consistency: Warm the glaze gently and stir until the sugar fully dissolves. It should pour easily without being watery.
Even Coverage: Pour the glaze slowly over the cake while it’s still in the pan. Let gravity do the work so it spreads evenly and soaks into every part.
Delicious Variations and Serving Suggestions
Tropical Twist
Add shredded coconut to the batter or sprinkle it over the glaze for extra island flavor.
Rum Glaze
Swap a few tablespoons of pineapple juice in the glaze for dark rum. This adds a rich, grown-up flavor perfect for special occasions.
Spice It Up
A small pinch of ground nutmeg or ginger adds warmth and enhances the pineapple flavor.
Serving Ideas
Serve with a scoop of vanilla ice cream or a swirl of whipped cream. Fresh fruit on the side like mango or strawberries adds a refreshing contrast. A drizzle of extra glaze or a dusting of powdered sugar gives it a polished look.
Pineapple Juice Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F. Grease and flour a 10 to 12-cup Bundt pan thoroughly.
- In a large bowl, combine cake mix, pineapple juice, vegetable oil, and eggs. Mix on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared Bundt pan and tap to remove air bubbles.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, combine pineapple juice, powdered sugar, and butter in a small saucepan. Heat on low, stirring until smooth and melted.
- Remove the cake from oven and poke holes in the warm cake using a skewer or toothpick.
- Slowly pour the warm glaze over the cake while still in the pan. Let sit for 15–20 minutes to absorb.
- Invert the cake onto a plate and let cool completely before serving.
Notes
Frequently Asked Questions
What does pineapple do to a cake?
Pineapple adds natural sweetness and moisture to the cake. The juice also contains natural acids that help break down the flour slightly, making the texture softer.
How long do pineapple cakes keep?
When stored properly in a sealed container at room temperature, pineapple cakes stay fresh for up to three days. To keep the cake fresh beyond a few days, placing it in the fridge can help extend its shelf life to about seven days.
Does a pineapple juice cake need to be refrigerated?
Refrigeration isn’t required immediately after baking, but it can help the cake stay fresh for a longer time. In warmer or more humid environments, chilling the cake also helps preserve its texture and keeps it from going bad too soon.
How long will a pineapple upside-down cake last?
Pineapple upside-down cake typically stays good for about three days if left on the counter. If kept in the fridge, it can last closer to five or six days. Just make sure it’s well covered to keep it from drying out.
