Pineapple Juice Cake – Moist, Sweet, and Bursting with Flavor
A moist and tender pineapple juice cake with a sweet pineapple glaze that soaks into every crumb, perfect for any occasion.
Ingredients
- 1 15.25-ounce box yellow or butter cake mix (Pillsbury recommended)
- 3/4 cup vegetable oil
- 3/4 cup pineapple juice
- 4 large eggs
For the glaze:
- 2 cups powdered sugar
- 3/4 cup pineapple juice
- 4 tablespoons unsalted butter
Instructions
- 1. Preheat oven to 325°F and grease and flour a 10–12 cup bundt pan.
- 2. Mix cake mix, oil, pineapple juice, and eggs in a bowl for 2 minutes.
- 3. Pour batter into pan and bake 30–35 minutes, until toothpick comes out clean.
- 4. While cake cools slightly, make glaze by melting butter and combining with powdered sugar and pineapple juice.
- 5. Poke holes in cake and pour warm glaze over top while still in pan.
- 6. Let sit 15–20 minutes for glaze to absorb, then invert onto serving platter.
Notes
Use 100% pineapple juice for best flavor.
Store covered at room temperature for up to 3 days or freeze slices for up to 3 months.