Pineapple Juice Cake

Why I Love This Recipe

I love this recipe because it’s incredibly easy, but the flavor payoff is huge. The combination of yellow cake mix and vanilla pudding makes the cake rich and tender, while the pineapple juice infuses every bite with tropical sweetness. And the pineapple glaze? It soaks into the cake while it’s still warm, giving it a beautiful shine and even more flavor. I also like how it’s a no-fuss Bundt cake that looks elegant with minimal effort.

Ingredients

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

For the Cake:

• 1 box (15.25 oz) yellow cake mix

• 1 box (3.4 oz) instant vanilla pudding mix

• ¾ cup pineapple juice (from a can or fresh)

• ½ cup vegetable oil

• 4 large eggs

• 1 teaspoon vanilla extract

For the Pineapple Glaze:

• 1 cup powdered sugar

• ¼ cup pineapple juice

• 1 tablespoon melted butter

Directions

1. I preheat the oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan to prevent sticking.

2. In a large bowl, I combine the cake mix, vanilla pudding mix, pineapple juice, vegetable oil, eggs, and vanilla extract. I beat the mixture on medium speed for 2–3 minutes until smooth.

3. I pour the batter into the prepared pan and smooth the top with a spatula.

4. I bake the cake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

5. I let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

6. While the cake is still slightly warm, I whisk together the glaze ingredients—powdered sugar, pineapple juice, and melted butter—until smooth.

7. I drizzle the glaze generously over the cake, letting it drip down the sides. Then I slice and serve.

Servings and timing

This pineapple juice cake serves about 12 slices. It takes 10 minutes to prep, 40–45 minutes to bake, and another 10–15 minutes to cool and glaze. In total, I can have this cake ready in just over an hour, making it ideal for same-day baking.

Variations

• I sometimes add crushed pineapple or pineapple tidbits to the batter for extra texture.

• I use coconut extract instead of vanilla for a tropical twist.

• For a fancier presentation, I garnish the glazed cake with toasted coconut or thin pineapple slices.

• I occasionally add a bit of rum or rum extract to the glaze for a boozy version.

• I use a lemon glaze instead of pineapple for a zesty contrast.

Storage/Reheating

I store leftover cake covered at room temperature for up to 3 days or in the fridge for up to 5 days. The flavor deepens as it sits. If chilled, I bring it to room temperature before serving. I don’t typically reheat this cake—it’s best enjoyed at room temp, especially with that buttery glaze soaked in.

FAQs

Can I use fresh pineapple juice?

Yes, and I do when I want a more vibrant, natural flavor. Just make sure to strain out any pulp for a smooth texture in the glaze.

Why do I need to use pudding mix?

The pudding mix adds extra moisture and richness to the cake, giving it a soft, tender crumb. I don’t skip it—it makes a big difference.

What kind of cake pan works best?

A 10-inch Bundt pan is perfect for this recipe. I grease and flour it well to avoid sticking, especially with the glaze involved.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. The flavors meld beautifully overnight, and I just keep it covered at room temperature.

What’s the best way to apply the glaze?

I like to glaze the cake while it’s still slightly warm so it absorbs into the top. I let it drip naturally over the sides for a pretty finish.

Conclusion

Pineapple Juice Cake is a tropical, easy-to-make dessert that brings bold flavor and rich texture to the table with minimal effort. Whether I’m baking it for guests or just craving something sweet and sunny, it always turns out beautifully. That golden pineapple glaze soaks into every bite and takes this simple cake to the next level.