Table of Contents

Introduction

This Pineapple Juice Cake Recipe is one of those desserts that feels both nostalgic and tropical at the same time. It’s incredibly moist, tender, and infused with the sweet tang of pineapple juice. Unlike ordinary yellow cakes, this recipe swaps water for pineapple juice, creating a richer flavor and softer texture. The warm pineapple syrup poured over the cake soaks in beautifully, making each bite melt-in-your-mouth delicious.

The first time I tried this cake was at a summer potluck. A neighbor placed it on the dessert table, and within minutes, people were lining up for a slice. The golden Bundt cake glistened under the glaze, and once I took a bite, I understood the hype. It was light, flavorful, and perfectly balanced—not too sweet, but indulgent enough to keep everyone coming back for seconds.

If you enjoy tropical desserts, you’ll also love this Pineapple Layer Cake with Glaze, another pineapple-forward treat that’s perfect for celebrations.

Ingredients for Pineapple Juice Cake

For the Cake

1 (15.25 oz) box yellow cake mix
¾ cup vegetable oil
¾ cup pineapple juice
4 eggs (room temperature)

For the Pineapple Syrup

2 cups powdered sugar
¾ cup pineapple juice
4 tbsp butter, melted (still hot)

Directions for Pineapple Juice Cake

Preheat & Prepare: Preheat oven to 350°F (175°C). Grease a Bundt pan with butter or cooking spray.
Mix the Batter: In a large bowl, combine yellow cake mix, vegetable oil, pineapple juice, and eggs. Stir until smooth.
Bake: Pour into the prepared pan and bake 28–32 minutes, until a toothpick inserted comes out clean.
Cool Slightly: Allow cake to cool in the pan for 10–15 minutes.
Make the Syrup: In a bowl, whisk together powdered sugar, pineapple juice, and melted butter until smooth.
Soak the Cake: Poke holes in the cake with a fork while still in the pan. Pour ¾ of syrup over the cake, letting it soak in. Wait 15 minutes.
Serve: Invert onto a serving plate and drizzle with remaining syrup. Slice and enjoy!

Tips & Variations: Pineapple Juice Cake Recipe

Extra Pineapple Flavor: Add crushed pineapple to the batter for more texture.
Fruity Twist: Mix in shredded coconut or chopped pecans for extra crunch.
Citrus Glaze: Swap part of the juice with orange juice for a tropical blend.
Layered Dessert: Serve slices with whipped cream and fresh pineapple chunks.
Pairing Idea: Enjoy this cake after a hearty dinner like Old-Fashioned Chicken and Dumplings for the ultimate comfort meal.

Storage

Room Temperature: Store covered for up to 3 days.
Refrigerator: Keeps up to 1 week in an airtight container.
Freezer: Freeze slices individually for up to 2 months. Thaw at room temp before serving.

Time & Yield: Pineapple Juice Cake Recipe

Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 50 minutes
Servings: 12 slices

Tools Used

Bundt pan
Mixing bowls
Whisk
Spatula
Wire rack

FAQ

Q1: Can I use fresh pineapple juice?
Yes! Fresh juice adds an even richer flavor, just strain it to remove pulp.

Q2: Can I make this cake ahead of time?
Absolutely—make it a day ahead and the flavors soak in even more.

Q3: Can I use another cake mix?
A white or butter cake mix works too, but yellow cake gives the best richness.

Final Thoughts: Pineapple Juice Cake Recipe

This Pineapple Juice Cake Recipe is a simple yet unforgettable dessert. With its moist crumb, tropical flavor, and sweet glaze, it’s perfect for gatherings, potlucks, or even weeknight desserts. It looks elegant but couldn’t be easier to make.

For more tropical inspiration, check out Delish’s pineapple dessert collection. You’ll find endless fruity ideas to brighten up your baking.

TINSUF RECIPES