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Pineapple Juice Cake

A delightful tropical cake with a moist texture from pineapple juice, perfect as a dessert or breakfast treat.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box Yellow or butter cake mix Opt for a quality brand like Duncan Hines for a consistently tender crumb.
  • 1 cup Pineapple juice Fresh juice yields the best flavor, but store-bought works well too.
  • 1/2 cup Vegetable oil This helps create a moist cake. Avoid using olive oil for a neutral taste.
  • 1/4 cup Unsalted butter This adds richness to the glaze.
  • 2 cups Powdered sugar Essential for the glaze, it gives that sweet, silky finish on top.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
  2. In a large bowl, combine the cake mix, vegetable oil, eggs, and pineapple juice until the mixture is smooth and lump-free.
  3. Transfer the batter into the prepared bundt pan, smoothing the top with a spatula.
Baking
  1. Bake for 38-45 minutes, or until a toothpick inserted in the center comes out clean.
  2. While the cake is baking, mix together the powdered sugar, pineapple juice, and melted butter in a small saucepan over low heat until smooth.
Finishing Touches
  1. Once the cake has cooled slightly, poke holes across the top and pour the glaze over it so it seeps into the cake.
  2. Let the cake cool completely in the pan before inverting onto a platter and serving at room temperature.

Notes

Don’t overmix the batter for a light texture. Serve chilled for a refreshing taste, especially in warm weather. Pair with fresh fruit, vanilla ice cream, or whipped cream.