Pineapple Juice Cake: The Ultimate Moist, Tropical Dessert Everyone Loves
This Pineapple Juice Cake is incredibly moist, soft, and full of bright tropical flavor. Made with pineapple juice and finished with a sweet, tangy pineapple glaze, it’s an easy dessert that feels special without requiring complicated steps. Perfect for gatherings, holidays, or a simple sweet treat with coffee or tea.
Ingredients
For the Cake
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1 box (15.25 oz) yellow cake mix
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1 box (3.4 oz) instant vanilla pudding mix
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¾ cup pineapple juice (from canned pineapple or fresh)
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½ cup vegetable oil
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4 large eggs
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1 teaspoon vanilla extract
For the Pineapple Glaze
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1 cup powdered sugar
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¼ cup pineapple juice
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1 tablespoon melted butter
Instructions
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Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan well. -
Prepare the batter:
In a large mixing bowl, combine the cake mix, pudding mix, pineapple juice, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2–3 minutes, until smooth. -
Bake the cake:
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. -
Cool the cake:
Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool slightly. -
Make the glaze:
In a small bowl, whisk together powdered sugar, pineapple juice, and melted butter until smooth and pourable. -
Glaze the cake:
While the cake is still slightly warm, drizzle the glaze evenly over the top, letting it drip down the sides. -
Serve:
Slice and serve once the glaze has set.
Notes
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Fresh pineapple juice gives the brightest flavor, but canned works perfectly.
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Grease the Bundt pan generously, especially the center tube, to prevent sticking.
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Glazing the cake while warm helps the glaze soak in slightly, adding extra moisture.
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For extra texture, sprinkle toasted coconut or chopped nuts on top after glazing.