Pineapple Juice Cake Recipe

Introduction

This Pineapple Juice Cake is a moist and flavorful dessert that’s easy to prepare and perfect for any occasion. Infused with pineapple juice both in the batter and the glaze, it offers a delightful tropical twist on a classic Bundt cake.

Ingredients

• 1 (15.25-ounce) box yellow or butter cake mix
• 3/4 cup vegetable oil
• 3/4 cup pineapple juice
• 4 large eggs
• 2 cups powdered sugar
• 3/4 cup pineapple juice (for glaze)
• 4 tablespoons unsalted butter

Instructions

1. Step 1: Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan to prevent sticking.
2. Step 2: In a large bowl, use an electric mixer to combine the cake mix, vegetable oil, 3/4 cup pineapple juice, and eggs. Beat for about 2 minutes until well mixed. Pour the batter into the prepared Bundt pan.
3. Step 3: Bake the cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake starts to pull away from the sides of the pan. Let the cake begin to cool in the pan while you prepare the glaze.
4. Step 4: In a small saucepan, combine the powdered sugar, 3/4 cup pineapple juice, and unsalted butter. Cook over medium-low heat, stirring frequently, until the butter has melted and the glaze is smooth.
5. Step 5: Use a skewer or toothpick to poke holes all over the cake in the pan. Pour the warm glaze over the cake gradually, allowing it to soak in. Let the cake cool for 15 to 20 minutes, until mostly absorbed and cool, then invert the cake onto a serving platter.

Tips & Variations

• For best results, use a yellow or butter cake mix like Pillsbury, which complements the pineapple flavor well.
• You can add shredded coconut to the glaze for an extra tropical touch.
• If you prefer a tangier glaze, substitute half the pineapple juice with orange juice or lime juice.
• Make sure to poke enough holes in the cake so the glaze can fully soak in and keep the cake moist.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for about 10 seconds to bring back some softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple juice instead of store-bought?

Yes, fresh pineapple juice works well and can enhance the flavor, just make sure to strain out any pulp to keep the glaze smooth.

Can this cake be made in a different pan?

While a Bundt pan is ideal for this recipe to hold the glaze, you can use a regular 9×13-inch pan; however, the soaking method for the glaze may need adjustment.

Pineapple Juice Cake Recipe

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★★★★★

5 from 68 reviews

A delightful and moist pineapple juice cake made with a classic yellow cake mix, enhanced by vibrant pineapple juice and a luscious pineapple glaze. This Bundt cake is perfect for any occasion, offering a sweet tropical twist that’s easy to prepare and irresistibly delicious.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 to 14 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 1 (15.25-ounce) box yellow or butter cake mix
• 3/4 cup vegetable oil
• 3/4 cup pineapple juice
• 4 large eggs

Glaze

• 2 cups powdered sugar
• 3/4 cup pineapple juice
• 4 tablespoons unsalted butter

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10 to 12-cup Bundt pan thoroughly to ensure the cake does not stick.
2. Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, vegetable oil, 3/4 cup pineapple juice, and the eggs. Use an electric mixer to beat the ingredients for about 2 minutes until the batter is smooth and well incorporated.
3. Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake begins to pull away from the sides of the pan. Remove from oven and allow the cake to start cooling in the pan.
4. Prepare the Glaze: While the cake cools, combine the powdered sugar, 3/4 cup pineapple juice, and unsalted butter in a small saucepan. Cook over medium-low heat, stirring frequently until the butter is completely melted and the mixture is smooth.
5. Glaze the Cake: Use a skewer or toothpick to poke several holes all over the warm cake directly in the pan. Slowly pour the warm glaze over the cake, allowing it to seep into the holes. It may seem like a lot of glaze, but pour it all so the cake absorbs as much as possible.
6. Cool and Serve: Let the cake cool for 15 to 20 minutes more in the pan after glazing. Once mostly cooled and the glaze absorbed, carefully invert the cake onto a serving platter. Slice and enjoy your moist and flavorful pineapple juice cake!

Notes

• For best results, use Pillsbury cake mix as preferred by the recipe creator.
• Make sure to poke holes in the cake before pouring the glaze to allow maximum absorption.
• You can substitute unsalted butter with salted butter if preferred, just reduce salt in the cake mix accordingly.
• Allow the cake to cool sufficiently before inverting to prevent breakage.

Keywords: pineapple juice cake, Bundt cake, pineapple glaze, moist cake, easy dessert, yellow cake mix dessert