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Pineapple Juice Cake

A light and tender Bundt cake with bright pineapple flavor, perfect for weeknight desserts or potlucks.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box yellow cake mix pantry staple
  • 1 cup pineapple juice fresh or bottled works best
  • 3 pieces eggs room temperature for even rise
  • 1/2 cup vegetable oil neutral flavor
Glaze Ingredients
  • 1 cup powdered sugar for glaze
  • 2 tablespoons milk thin the glaze, use more if needed
  • 1 teaspoon vanilla extract brightens the glaze

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a Bundt pan well.
  2. In a large bowl, whisk together the cake mix, pineapple juice, eggs, and vegetable oil until smooth.
  3. Pour the batter into the prepared Bundt pan and tap gently to release air bubbles.
Baking
  1. Bake for 30–35 minutes, until golden edges and a firm top are visible.
  2. Test with a toothpick; it should come out clean.
Cooling & Glazing
  1. Let the cake cool in the pan for 10 minutes, then invert onto a plate.
  2. Make the glaze by whisking powdered sugar, milk, and vanilla until smooth. Adjust milk for consistency.
  3. Drizzle glaze over the cooled cake and let it set for a few minutes before slicing.

Notes

For a slightly tangy finish, serve with whipped cream. Common storage tips include refrigerating for 3–4 days or freezing for up to 2 months.