Description
This pineapple juice cake is ultra moist, bright, and tropical—finished with a sweet pineapple glaze that soaks into every bite for pure dessert bliss.
Ingredients
For the Cake:
1 box yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
4 large eggs
3/4 cup vegetable oil
1 cup pineapple juice
For the Glaze:
2 cups powdered sugar
1/3 cup pineapple juice
2 tbsp melted butter
Instructions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch baking pan.
In a large bowl, mix cake mix, pudding mix, eggs, oil, and pineapple juice. Beat until smooth and combined.
Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the glaze: whisk together powdered sugar, pineapple juice, and melted butter until smooth.
When cake is still warm, poke holes all over with a fork. Pour glaze evenly over the top.
Let cake cool and set fully before slicing and serving.
Notes
Use fresh pineapple juice for the most vibrant flavor.
Glaze while warm to lock in moisture and flavor.
Garnish with toasted coconut or pineapple chunks for a tropical finish.
Store covered in the fridge — it’s even better the next day.
Serve chilled with whipped cream or vanilla ice cream for an extra treat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
