Description
This Pineapple Juice Cake is rich, super moist, and drenched in a buttery pineapple glaze. It starts with a boxed yellow cake mix and comes together quickly for a dessert that tastes homemade and indulgent with every bite.
Ingredients
For the Cake:
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1 box yellow cake mix (15.25 oz)
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3/4 cup vegetable oil
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3/4 cup pineapple juice
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4 large eggs
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1/4 cup granulated sugar
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1/4 cup brown sugar
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1 tsp vanilla extract
For the Glaze:
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2 cups powdered sugar
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3/4 cup pineapple juice
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4 tbsp unsalted butter
Instructions
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Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan.
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In a large bowl, mix cake mix, oil, juice, eggs, sugars, and vanilla until smooth.
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Pour into the prepared pan and bake for 40–45 minutes.
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Prepare glaze while baking: heat powdered sugar, pineapple juice, and butter in a saucepan until smooth.
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Once baked, poke holes in the hot cake and slowly pour glaze over it in the pan.
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Let sit 15 minutes, then invert and cool completely before slicing.
Notes
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Canned pineapple juice is more consistent than fresh.
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You can reduce sweetness by halving the glaze.
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For added texture, top with toasted coconut after glazing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Calories: 375 kcal
- Sugar: 40 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Carbohydrates: 52 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: Pineapple Bundt Cake, Tropical Cake Recipe, Pineapple Cake with Glaze, Cake with Pineapple Juice