Name: Pineapple Juice Cake
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box yellow cake mix; ¾ cup vegetable oil; ¾ cup pineapple juice; 4 large eggs; 2 cups powdered sugar; 4 tablespoons pineapple juice; 2 tablespoons unsalted butter

This Pineapple Juice Cake is a moist, flavorful dessert with a tropical twist. I love how the sweet tang of pineapple juice infuses every bite, making it an irresistible treat that’s both light and refreshing. Perfect for any time I want to bring a bit of sunshine to the table.

Why You’ll Love This Recipe

I love how simple this cake is to make while still delivering bold, fruity flavor. It’s the kind of recipe I reach for when I need something quick but delicious. The pineapple juice not only sweetens the cake naturally but also keeps it incredibly moist. Whether I serve it plain or with a drizzle of glaze, it always impresses.

Ingredients

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

For the cake:

1 box yellow cake mix
¾ cup vegetable oil
¾ cup pineapple juice
4 large eggs

For the glaze:

2 cups powdered sugar
4 tablespoons pineapple juice
2 tablespoons unsalted butter

Directions

I start by preheating the oven to 325°F (163°C) and greasing a Bundt pan well.

In a large mixing bowl, I combine the yellow cake mix, vegetable oil, pineapple juice, and eggs. I beat the mixture with a hand mixer on medium speed for about 2 minutes until smooth.
I pour the batter into the prepared Bundt pan, smoothing the top.
I bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, I prepare the glaze. In a small saucepan, I heat the powdered sugar, pineapple juice, and butter over low heat, stirring until the mixture is smooth and slightly thickened.
As soon as the cake comes out of the oven, I poke holes all over the top with a skewer or fork and slowly pour the warm glaze over the cake while it’s still in the pan.
I let the cake sit for about 15 minutes, allowing it to absorb the glaze, then carefully turn it out onto a serving plate.

Servings and Timing

This recipe serves about 12 people. It takes roughly 10 minutes to prepare and 45 minutes to bake, with additional time for cooling and glazing—so I plan on about 1 hour total.

Variations

I sometimes add crushed pineapple (drained) into the batter for more texture and flavor.
A handful of shredded coconut mixed into the glaze gives it a tropical flair.
When I want a citrusy twist, I substitute a bit of the pineapple juice with orange juice.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, I wrap slices tightly and freeze them for up to 2 months. When I reheat, I microwave individual slices for about 15 seconds to bring back that just-baked softness.

FAQs

Can I make this cake without a Bundt pan?

Yes, I’ve made it in a 9×13-inch pan before. I just watch the baking time, which might be a bit shorter—usually around 35–40 minutes.

What if I don’t have pineapple juice?

I’ve used orange juice in a pinch. It changes the flavor a bit, but it still tastes great and keeps the cake moist.

Do I need to use the glaze?

The glaze adds extra sweetness and moisture, but I sometimes skip it when I want something lighter. The cake is still delicious on its own.

Can I add frosting instead of glaze?

Absolutely. A light cream cheese frosting works really well with this cake. I like to whip it with a bit of pineapple juice for extra flavor.

Is this cake good for special occasions?

Yes, I often make it for parties and potlucks. It looks beautiful out of the Bundt pan and always disappears fast.

Conclusion

This Pineapple Juice Cake is one of those no-fuss, always-a-hit desserts I keep coming back to. With minimal effort, I get a soft, tangy, and sweet cake that’s perfect for any event—or just for satisfying a tropical craving. Whether I serve it warm or cold, with glaze or without, it never disappoints.