Pineapple Juice Cake

Hey there! So, have you ever tried making a Pineapple Juice Cake? If not, you’re in for a treat. I remember the first time I made this cake, I was just looking for something to use up a can of pineapple juice. Little did I know, it would become a family favorite! (And honestly, who doesn’t love a cake that’s super moist and filled with tropical vibes?)

Why You’ll Love This

I usually whip this up when I want to impress with minimal effort. My family goes bonkers for it, especially when I’ve had a long day and can’t be bothered with a fancy dessert. It’s like a vacation in cake form (well, minus the palm trees), and it makes the house smell amazing. Just a heads up: the mixing bowl usually ends up with a few spoon-licking fights, but that’s part of the fun, right?

Ingredients You’ll Need

  • 1 box of yellow cake mix (though I’ve tried white cake mix too, and it’s pretty good)
  • 1 package of instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup of vegetable oil (or any neutral oil you have handy)
  • 1 cup of pineapple juice (sometimes I mix it with a splash of orange juice for a twist)
  • 1 cup of confectioners’ sugar
  • 2 tablespoons of pineapple juice (for the glaze)
Pineapple Juice Cake

Let’s Get Baking!

  1. Preheat your oven to 350°F (175°C). This is one of those times where preheating actually matters – learned it the hard way.
  2. In a large bowl, combine the cake mix and pudding mix. Add in the eggs, oil, and pineapple juice. Mix until smooth. This is where I usually sneak a taste (quality control, you know?).
  3. Pour the batter into a greased 9×13-inch pan. Don’t worry if it looks a bit weird at this stage – it always does!
  4. Bake for 30-35 minutes. You’ll know it’s done when a toothpick comes out clean, or honestly, when your kitchen smells like a tropical paradise.
  5. Let the cake cool for at least 10 minutes before flipping it onto a rack. Or you can be like me and get impatient – it’s all good.
  6. For the glaze, mix the confectioners’ sugar with pineapple juice until smooth. Drizzle over the cooled cake and try not to drool.

My Little Notes

Don’t try using fresh pineapple juice unless you really love pulp – trust me on this one. And if you’re out of pineapple juice, I’ve had decent results with apple juice, though it’s not quite the same.

Pineapple Juice Cake

Variations I’ve Tried

Okay, so I tried adding shredded coconut once. Spoiler: it was a bit too chewy. But adding a handful of chopped nuts to the mix was a hit – gives a nice texture.

Tools and Whatnot

You’ll need a cake pan, but if you don’t have a 9×13, a couple of round pans will do the trick – just keep an eye on the baking time.

Pineapple Juice Cake

Storing This Goodness

Store it in an airtight container, though honestly, it never lasts more than a day in my house. I think it tastes even better the next day, if you can wait that long!

Serving it Up

We usually serve this with a scoop of vanilla ice cream, especially if it’s still warm. Yum! Or pair it with a cup of coffee for a little afternoon pick-me-up.

Pro Tips

I once tried rushing the cooling process with a fan – big mistake. Letting it cool naturally keeps the glaze looking nice.

Got Questions? Here You Go!

Can I use a different cake mix? Absolutely! I’ve used white cake mix when I was out of yellow, and it turned out just fine.

What’s the best way to serve this? If you’re serving it to guests, a light dusting of powdered sugar makes it look extra fancy. But honestly, it’s perfect as is!

Anyway, hope you enjoy making and devouring this delightful cake. Let me know how it turns out or if you try any variations. And if you’re curious about more delicious treats, check out Sally’s Baking Addiction or King Arthur Baking for some awesome ideas!

★★★★★ 4.80 from 120 ratings

Pineapple Juice Cake

yield: 8 servings
prep: 20 mins
cook: 45 mins
total: 50 mins
A moist and flavorful cake infused with the tropical taste of pineapple juice, perfect for dessert or a sweet treat.
Pineapple Juice Cake

Ingredients

  • 1 cup pineapple juice
  • 1 box yellow cake mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup butter
  • 1 cup powdered sugar

Instructions

  1. 1
    Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
  2. 2
    In a large bowl, combine the cake mix, 1 cup of pineapple juice, eggs, and vegetable oil. Mix until smooth.
  3. 3
    Pour the batter into the prepared bundt pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  4. 4
    While the cake is baking, prepare the glaze by melting butter in a saucepan. Stir in granulated sugar and 1/4 cup pineapple juice. Bring to a boil and then remove from heat.
  5. 5
    Once the cake is done, allow it to cool for 10 minutes before inverting onto a serving plate. Drizzle the glaze over the warm cake.
  6. 6
    For a finishing touch, sprinkle powdered sugar over the cooled cake before serving.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 350 caloriescal
Protein: 4 gramsg
Fat: 15 gramsg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 50 gramsg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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