Moist Pineapple Juice Cake

Why You’ll Love This Recipe

I love how incredibly moist and flavorful this cake is, all thanks to the addition of pineapple juice in both the batter and glaze. The texture is soft and almost melt-in-your-mouth, while the glaze adds a sweet, fruity finish that seeps into the cake as it cools. It’s low-effort, big-reward—perfect for potlucks, barbecues, or just an easy weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake
1 box yellow cake mix
1 small box instant vanilla pudding mix (3.4 oz)
4 large eggs
3/4 cup vegetable oil
1 cup pineapple juice

Glaze
2 cups powdered sugar
1/3 cup pineapple juice
2 tablespoons melted butter

Directions

1. I preheat my oven to 350°F (175°C), then grease and flour a Bundt pan or a 9×13-inch baking pan.

2. In a large bowl, I combine the cake mix, vanilla pudding mix, eggs, oil, and pineapple juice. I beat everything together until the batter is smooth and lump-free.

3. I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

4. While the cake is baking, I whisk together the powdered sugar, pineapple juice, and melted butter to make the glaze.

5. As soon as the cake comes out of the oven, I poke small holes all over the top with a fork, then slowly pour the glaze over the warm cake so it soaks in.

6. I let the cake cool completely in the pan before slicing and serving—it helps the glaze fully absorb and gives the best texture.

Servings and timing

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serving Size: 1 slice
Calories per Serving: 310 kcal

Variations

When I want to add a little flair, I sometimes mix crushed pineapple into the batter for added texture. I’ve also topped it with toasted coconut flakes or pineapple chunks after glazing for a decorative touch. For a more tropical twist, I use coconut extract in the glaze or swap some of the pineapple juice for orange juice.

Storage/Reheating

I store this cake covered in the fridge—it stays fresh and moist for up to 4 days. In fact, I think it tastes even better the next day after the glaze fully settles in. If I want to warm it slightly before serving, a quick 10 seconds in the microwave is perfect.

FAQs

Can I use fresh pineapple juice?

Yes, and I highly recommend it. I love the brightness and natural sweetness that fresh juice brings to this cake—it really makes a difference in flavor.

Can I make this cake ahead of time?

Definitely. I usually bake and glaze it the night before, then refrigerate it overnight. It’s even more moist and flavorful the next day.

Can I use a different cake mix?

Yes, I’ve used white or even pineapple-flavored cake mix before. Yellow cake mix just gives it that classic rich, buttery base.

Can I freeze this cake?

Yes, I freeze individual slices wrapped in plastic wrap and foil. When I’m ready to enjoy, I let them thaw in the fridge or at room temperature.

What can I serve this cake with?

I like serving it chilled with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted coconut or fresh pineapple chunks makes a great garnish too.

Conclusion

This Moist Pineapple Juice Cake is the kind of sunny, feel-good dessert I can count on to bring smiles to the table. It’s easy, flavorful, and always a hit—whether I’m bringing it to a summer gathering or treating myself to something sweet. That pineapple glaze? Absolute magic.