Pineapple Juice Cake

If you’re in the mood for a dessert that whisks you away to a tropical paradise, this Pineapple Juice Cake is a must-try! Made with a boxed cake mix for convenience, plus a homemade pineapple glaze, it’s rich, moist, and bursting with sunny pineapple flavor. This cake is perfect for any occasion, from family gatherings to picnics, and is sure to be a hit. Ready to dive in?

Why You’ll Love This Pineapple Juice Cake

1. Tropical Flavor in Every Bite: The pineapple juice infuses the cake and glaze with a bright, refreshing sweetness.
2. Quick and Easy: Using boxed cake mix saves time without sacrificing flavor.
3. Ultra-Moist Texture: Poking holes in the cake allows the glaze to soak in, keeping it wonderfully moist and rich.
4. Crowd-Pleasing: With a beautiful Bundt pan shape and golden glaze, this cake looks impressive and tastes even better.

Ingredients for Pineapple Juice Cake

Here’s what you’ll need for both the cake and the glaze:

For the Cake:

• 1 box yellow or butter cake mix (15.25 ounces) – For the base of your cake. Yellow or butter cake mix both work well, but yellow brings a nice color that complements the pineapple.
• 3/4 cup vegetable oil – Keeps the cake moist and tender.
• 3/4 cup pineapple juice – Adds flavor directly into the cake batter.
• 4 large eggs – Provides structure and richness.

For the Glaze:

• 2 cups powdered sugar – For a sweet, smooth texture.
• 3/4 cup pineapple juice – Enhances the tropical flavor and creates a perfect consistency.
• 4 tablespoons unsalted butter – Adds a bit of richness and helps the glaze soak into the cake.

Step-by-Step Instructions for Making Pineapple Juice Cake

Step 1: Prepare the Bundt Pan

1. Preheat the Oven: Set your oven to 325°F (163°C). Preheating ensures the cake will bake evenly.
2. Grease and Flour the Pan: Generously grease a 10 to 12 cup Bundt pan with butter or non-stick spray, then dust with flour. This helps prevent sticking and makes it easier to release the cake from the pan once baked.Tip: Make sure to get into all the nooks and crannies of the Bundt pan. Bundt cakes can be tricky to remove if not well-greased!

Step 2: Make the Cake Batter

1. Combine Ingredients: In a large mixing bowl, add the cake mix, vegetable oil, pineapple juice, and eggs.
2. Beat the Batter: Using an electric mixer, beat the ingredients on medium speed for about 2 minutes, or until well-blended and smooth. The batter should be thick, creamy, and free of lumps.Note: Beating for 2 minutes helps incorporate air into the batter, giving the cake a light texture.

Step 3: Bake the Cake

1. Pour the Batter: Transfer the batter into the prepared Bundt pan, spreading it evenly with a spatula.
2. Bake: Place the pan in the preheated oven and bake for about 30 minutes, or until the cake begins to pull away from the sides. To test for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.Baking Tip: Every oven is different, so start checking your cake at around the 25-minute mark to avoid overbaking. Overbaking can make the cake dry.

Step 4: Cool the Cake

1. Initial Cooling: Allow the cake to cool in the pan for about 10 minutes. This short cooling period lets the cake set and helps it hold its shape.
2. Prepare for the Glaze: While the cake cools in the pan, you can start making the glaze.

Making the Pineapple Glaze

The glaze is what takes this cake to the next level. It’s sweet, buttery, and infused with pineapple juice, soaking into the cake to make it moist and flavorful.

Step 1: Mix the Ingredients

1. Combine Ingredients in a Saucepan: In a small saucepan, add the powdered sugar, pineapple juice, and butter.
2. Cook the Glaze: Place the saucepan over medium-low heat and cook, stirring constantly, until the butter melts and the glaze is smooth and slightly thickened. Be careful not to let it boil.Tip: Stirring continuously helps prevent lumps and keeps the glaze from burning.

Glazing the Cake

1. Poke Holes in the Cake: Using a skewer or toothpick, poke holes all over the cake while it’s still in the pan. This allows the glaze to seep into the cake, making it extra moist and flavorful.
2. Pour the Glaze: While the glaze is still warm, slowly pour it over the cake, letting it seep into the holes. Don’t worry if it seems like a lot of glaze—it will be absorbed by the cake.Note: Pouring the glaze gradually ensures even distribution and lets it soak in properly.

Final Cooling and Serving

1. Let the Cake Absorb the Glaze: Allow the cake to sit in the pan for another 15-20 minutes, giving it time to absorb as much glaze as possible. This wait will be worth it, trust me!
2. Invert the Cake: Once the cake has absorbed most of the glaze, carefully invert it onto a serving plate. The cake should come out cleanly if the pan was well-greased.
3. Serve: Slice and serve your beautiful Pineapple Juice Cake. It’s delicious warm, at room temperature, or even chilled. You can add an extra sprinkle of powdered sugar or garnish with pineapple slices for a decorative touch.

Tips for the Perfect Pineapple Juice Cake

1. Use Fresh Pineapple Juice if Possible: Fresh pineapple juice enhances the tropical flavor, but canned juice will work if fresh isn’t available.
2. Grease the Bundt Pan Well: This cake can be sticky, so make sure to grease and flour every part of your Bundt pan.
3. Don’t Skip the Holes for the Glaze: Poking holes allows the glaze to soak in and infuse the cake with moisture and flavor.
4. Serve with a Scoop of Ice Cream: For an extra indulgent treat, serve a slice of the cake with a scoop of vanilla or coconut ice cream.

Variations and Additions

1. Add Crushed Pineapple: Mix in about ½ cup of crushed pineapple into the batter for more pineapple flavor and a bit of texture.
2. Top with Toasted Coconut: For a tropical flair, sprinkle toasted coconut on top of the glazed cake.
3. Add Rum for a Boozy Twist: Add a splash of rum to the glaze for a pineapple-rum cake that’s reminiscent of a piña colada.
4. Mix in Nuts: Add a handful of chopped pecans or walnuts to the batter for a bit of crunch.