There’s something magical about a cake that instantly lifts your mood with its flavor alone—and that’s exactly what this Pineapple Juice Cake does. It’s soft, tender, and so incredibly moist, thanks to the pineapple juice baked right into the batter and soaked into the golden crust with a buttery glaze. Each bite brings sunshine to your plate—sweet, tangy, and unapologetically tropical.

I first baked this cake on a rainy Sunday afternoon after craving something bright and comforting. I didn’t want to fuss with too many ingredients or complicated steps, but I also didn’t want another plain dessert. So I pulled out a box of cake mix, a can of pineapple juice, and crossed my fingers. Let me tell you: it was love at first slice.

What I love most about this recipe (besides how outrageously good it tastes) is how simple and approachable it is. No need to be a baking expert. No need for fancy mixers or rare ingredients. This is the kind of recipe you can make while chatting on the phone, helping kids with homework, or dancing to your favorite playlist in the kitchen.

Whether you’re baking for a potluck, hosting brunch, or just in the mood for something sweet and sunny, Pineapple Juice Cake delivers. It’s fast, foolproof, and perfect for any occasion. And if you want to put your own twist on it? There’s plenty of room to make it your own.

Why You’ll Love This Recipe

A Burst of Pineapple in Every Bite

This cake is all about that pineapple goodness—from start to finish. The batter is blended with pineapple juice, infusing the crumb with tropical sweetness. But it doesn’t stop there. As soon as the cake comes out of the oven, it’s soaked in a warm pineapple-butter glaze that sinks into every nook and cranny. The result? A cake that’s not just flavored with pineapple—it radiates it.

• Pineapple juice in the batter = soft, moist cake

• Pineapple juice in the glaze = rich flavor and irresistible shine

• Every bite = tangy, sweet, and fresh

Made with Simple Ingredients

There’s no need to hunt down specialty flours or extract rare tropical fruits. This cake is as easy-going as they come.

• Boxed yellow cake mix – the base of this recipe, reliable and consistent

• Canned pineapple juice – no juicing necessary

• Basic pantry staples – eggs, oil, sugars, butter, and vanilla

It’s proof that you don’t need fancy ingredients to make something unforgettable.

Foolproof for All Skill Levels

If you can stir, pour, and poke holes in a cake, you can make this recipe. Seriously.

• One mixing bowl

• No mixer required (though you can use one if you prefer)

• Glaze comes together in minutes on the stovetop

• No layering, no frosting, no stress

This is the kind of bake that builds confidence and rewards you with big flavor for minimal effort.

Easily Customizable

Want to switch things up a bit? Go for it! This cake is like a blank canvas for your creativity.

• Make it citrusy – swap some pineapple juice for orange or lemon juice

• Add a crunch – toss in chopped pecans or toasted coconut

• Make it gluten-free – sub in your favorite 1:1 GF cake mix

• Add a boozy twist – a splash of coconut rum in the glaze adds grown-up flair

Ingredients

Full List of Ingredients

This cake keeps things wonderfully simple—no exotic ingredients or complicated prep, just pantry staples coming together to make something truly special. Each item plays a key role in creating that signature Pineapple Juice Cake texture and flavor: moist, rich, and irresistibly bright.

For the Cake:

• 1 box yellow cake mix (15.25 oz) – the trusty base that saves time without sacrificing flavor

• 3/4 cup vegetable oil – gives the cake that lush, moist crumb we all love

• 3/4 cup pineapple juice – infuses tropical flavor into every bite

• 4 large eggs – adds structure and richness

• 1/4 cup granulated sugar – sweetens the batter just right

• 1/4 cup brown sugar – brings a caramel-like depth to balance the fruitiness

• 1 tsp vanilla extract – rounds out the flavor with a hint of warmth

For the Glaze:

• 2 cups powdered sugar – creates a silky, sweet drizzle

• 3/4 cup pineapple juice – layers in even more tangy pineapple goodness

• 4 tbsp unsalted butter – gives the glaze a rich, velvety finish

How to Make Pineapple Juice Cake

Step-by-Step Instructions

This is a no-stress recipe that delivers bakery-level results without the fuss. Whether it’s your first time baking or your hundredth, these steps make it nearly impossible to mess up.

1. Preheat the oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan. Be generous here—you want the cake to release cleanly after baking.

2. In a large bowl, combine the yellow cake mix, vegetable oil, pineapple juice, eggs, granulated sugar, brown sugar, and vanilla extract. Mix until the batter is smooth and lump-free. You can use an electric mixer or good old-fashioned elbow grease—both work great.

3. Pour the batter evenly into the prepared Bundt pan and gently tap it on the counter to release air bubbles.

4. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

5. While the cake bakes, prepare the glaze. In a small saucepan, combine the powdered sugar, pineapple juice, and butter. Heat over medium, stirring constantly until the mixture is smooth and glossy.

6. Once the cake is done, remove it from the oven and—while it’s still hot and in the pan—poke small holes all over the surface with a skewer or fork.

7. Slowly pour the warm glaze over the cake. It might feel like a lot, but trust the process. The cake will soak it right up.

8. Let it rest in the pan for about 15 minutes, allowing the glaze to fully absorb. Then gently invert the cake onto a serving plate and let it cool completely before slicing.

What to Serve with Pineapple Juice Cake

Suggested Pairings

This cake is fantastic on its own, but if you’re feeling a little extra—or planning for a gathering—try these pairings for a complete treat:

• Coffee or iced tea – the sweetness pairs beautifully with a bold or lightly floral tea

• Vanilla ice cream – adds creamy contrast to the tangy glaze

• Fresh pineapple slices – for a double-pineapple experience

• Light whipped cream – softens the richness and adds elegance

• Toasted coconut flakes – for a tropical flair with texture

Variations and Substitutions

Nut-Free Option

Not a fan of nuts or dealing with allergies? No problem—this cake is naturally nut-free. If you want some texture without the risk, toasted coconut is a great, crunchy alternative.

Extra Fruity or Tangy

Want to dial up the brightness? Try mixing in some crushed pineapple (well-drained) to the batter, or swap out half the pineapple juice in the glaze for lemon or orange juice. It adds zing and keeps things fresh.

Gluten-Free Alternative

You can easily make this cake gluten-free by using a 1:1 gluten-free yellow cake mix. Many brands now offer versions that bake up beautifully.

From-Scratch Version (Optional Mention)

While this recipe is all about ease, seasoned bakers can absolutely adapt it using their favorite scratch-made yellow cake base. Just be sure to match the liquid ratio and incorporate that pineapple juice magic!

Storage Instructions

Just like a good memory, you’ll want this cake to last. Luckily, Pineapple Juice Cake stores beautifully—whether you’re prepping ahead for a gathering or stashing away leftovers for a rainy day treat.

Room Temperature

• Store the cake in an airtight container at room temperature for up to 2 days.

• Keep it out of direct sunlight and away from heat to maintain its moist texture.

Refrigeration Tips

• Wrap the cake tightly in plastic wrap or store in a lidded container.

• Refrigerate for up to 4–5 days. The glaze will firm up slightly but still taste amazing.

Freezing Instructions

• Wrap slices or the whole cake in plastic wrap, then a layer of aluminum foil.

• Freeze for up to 2 months.

• Thaw overnight in the fridge, then bring to room temperature before serving for the best texture.

Recipe Tips and Tricks

This cake is truly no-fuss, but a few little tips can help make it downright foolproof. Whether you’re baking it for the first time or adding it to your regular rotation, these practical nuggets will set you up for sweet success.

• Use room-temperature eggs – They blend more easily into the batter, giving a smoother texture.

• Stick with canned pineapple juice – It’s more consistent, less pulpy, and easy to measure.

• Skip Duncan Hines for this one – As beloved as that brand is, it tends to fall in the center in this recipe. Go with Pillsbury or Betty Crocker for the best results.

• Let the glaze absorb – After pouring it on, give the cake time to soak up all that pineapple-buttery magic before flipping it out of the pan.

• Don’t want it too sweet? – Feel free to halve the glaze or use only a portion of it. The cake will still be incredibly flavorful and moist.

Related Recipes

If you loved this Pineapple Juice Cake, you might also enjoy:

• 🍍 Pineapple Heaven Cake – Fluffy, fruity, and sweet.

• 🍰 Strawberry Cheesecake Dump Cake – A sweet & creamy fruit cake alternative.

• 🧁 Peach Bellini Cupcakes – Fun, fruity, and great for gatherings.

• 🥤 Snowy Pineapple Punch – Serve it alongside your cake!

FAQs

We’ve baked this cake (and answered questions about it) enough times to know where the common concerns pop up. Here’s a handy guide to the most frequently asked questions so you can bake with confidence.

Can I use fresh pineapple juice?

Technically yes—but canned juice is easier, smoother, and more reliable. Fresh juice can be pulpy and tricky to work with.

Can I use salted butter?

You can, but unsalted butter is the better choice here. It keeps the glaze sweet and balanced.

Why did my cake sink in the middle?

It might be your cake mix. Duncan Hines has been known to sink in this recipe. Try Pillsbury or Betty Crocker for a sturdier result.

Can I make it without a Bundt pan?

Absolutely. Use a 9×13-inch pan, and reduce the bake time to 30–35 minutes. It’ll still be delicious—just less decorative.

Can I reduce the sugar?

Yes! You can reduce or skip the extra sugars in the batter or drizzle on less glaze for a lighter version.

Conclusion

Pineapple Juice Cake is sunshine in dessert form—soft, flavorful, and joyfully simple to make. Whether you’re baking it for a weekend brunch, a potluck, or just to bring a little brightness to your week, this cake never disappoints.

It’s the kind of recipe that doesn’t just taste good—it feels good to make. So give it a try, put your own twist on it if you’d like, and don’t forget to share your creation in the comments or pin this recipe for later. Happy baking! 🍍💛

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