Dessert

Pineapple Juice Cake Recipe

BySana Jeannette March 12, 2026March 12, 2026

Introduction

This Pineapple Juice Cake is a moist and flavorful treat that combines the sweet tang of pineapple with a tender yellow cake base. Finished with a luscious pineapple glaze, it’s perfect for any occasion where you want a simple yet impressive dessert.

A close-up view of a single-layer yellow cake with a moist, dense texture, sitting on a white plate with a delicate pattern. The cake has a thick glossy amber-colored glaze covering the top and sides, creating a shiny and sticky appearance. It is topped with a small swirl of white cream with a sprinkle of yellow zest on top. The cake is cut to show the soft crumb inside, with a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix (15.25 oz)
3/4 cup vegetable oil

3/4 cup pineapple juice
4 large eggs

1/4 cup granulated sugar
1/4 cup brown sugar

1 tsp vanilla extract
2 cups powdered sugar
3/4 cup pineapple juice (for glaze)

4 tbsp unsalted butter

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan to prevent the cake from sticking.
Step 2: In a large bowl, combine the yellow cake mix, vegetable oil, 3/4 cup pineapple juice, eggs, granulated sugar, brown sugar, and vanilla extract. Mix until the batter is smooth and well blended.

Step 3: Pour the batter evenly into the prepared Bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: While the cake bakes, prepare the glaze. In a small saucepan, heat the powdered sugar, 3/4 cup pineapple juice, and unsalted butter over medium heat. Stir continuously until the mixture is smooth and well combined. Remove from heat.
Step 5: When the cake is done, immediately poke holes all over the hot cake using a skewer or fork. Slowly pour the warm glaze over the cake while it is still in the pan, allowing it to seep into the holes for extra moisture and flavor.

Step 6: Let the cake sit for about 15 minutes to absorb the glaze, then invert it onto a wire rack to cool completely before slicing and serving.

Tips & Variations

For an extra tropical touch, fold in 1/2 cup of crushed pineapple into the batter before baking.
If you prefer a stronger pineapple flavor, substitute part of the oil with pineapple juice.

Use coconut oil instead of vegetable oil for a subtle coconut aroma.
Make sure the glaze is warm when pouring; it will soak into the cake better and add moisture.

Storage

Store the cake covered at room temperature for up to 2 days. For longer keeping, refrigerate it in an airtight container for up to 5 days. Before serving, bring to room temperature or warm slightly for the best texture and flavor.

How to Serve

A two-layer yellow cake sits on a white plate with a decorative rim, each layer separated by a thin spread of frosting. The outside of the cake is golden brown with white icing dripping smoothly down the sides, sprinkled with small yellow crumbs. On top, two square pieces of bright yellow pineapple rest, also topped with crumbs. The background shows a blurred cup and some green elements, with the whole scene set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple juice instead of bottled?

Yes, fresh pineapple juice works wonderfully and will give the cake a bright, fresh flavor. Just ensure it’s strained to avoid pulp in the batter.

Is a Bundt pan necessary for this recipe?

A Bundt pan is recommended to create the classic shape and allow the glaze to soak in evenly. However, you can also use a standard tube pan or a 9×13 inch baking dish—but adjust baking time as needed.