The scent of this Pineapple Juice Cake baking is pure magic—warm vanilla mingled with tropical pineapple, creating a cozy aroma that wraps around your kitchen like a soft southern breeze. This cake is more than just dessert; it’s a slice of sunshine, straight from grandma’s handwritten recipe box. With its tender crumb, buttery pineapple glaze, and nostalgic flavour, it’s the kind of cake you’ll want to bring to potlucks, holidays, or simply enjoy on a Sunday afternoon.
Pineapple juice cakes first gained popularity in the South, where citrusy syrup-soaked desserts are staples at gatherings. Much like a pound cake or poke cake, this treat gets drenched in a sweet pineapple glaze that seeps into every bite—keeping it moist for days. If you’re a fan of easy, old-fashioned desserts with a modern twist, this one deserves a permanent place in your recipe rotation.
What Is Pineapple Juice Cake?
Pineapple Juice Cake is a classic Southern bundt cake bursting with pineapple juice, rich yellow cake, and a buttery, golden glaze. It’s soft and dense like a pound cake but with a bright, tangy flavour thanks to the juice baked right into the batter and poured on top as a glaze. It’s not overly sweet, and the glaze soaks into the cake, creating a sticky, flavorful crust and melt-in-your-mouth texture. Is it a poke Pineapple Juice Cake? A bundt? A butter cake? Who cares—when it tastes this good, definitions don’t matter.
Why You’ll Love This Recipe
Super Moist & Flavorful: Pineapple juice makes every bite juicy and tender.
No Fancy Tools Needed: Just a bowl, a whisk, and a bundt pan.
Crowd-Pleaser: Perfect for potlucks, BBQs, baby showers, or church events.
Make-Ahead Friendly: Tastes even better the next day!
One-Bowl, Minimal Mess: Starts with cake mix, making it super convenient.
Quick Overview
This Pineapple Juice Cake is super beginner-friendly and ready in just about 1 hour!. You’ll mix the batter in one bowl, pour it into a bundt pan, bake, then soak it in a homemade pineapple butter glaze. The result is a sweet, slightly sticky, ultra-moist cake with a golden crust and sunny flavour. Great for brunch, dessert, or late-night cravings.
Ingredients
For the Cake:
1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
1 cup pineapple juice (not from concentrate)
½ cup vegetable oil
½ tsp vanilla extract (optional)
For the Glaze:
1 cup powdered sugar
½ cup unsalted butter
½ cup pineapple juice
Substitutions:
Use white cake mix for a lighter flavor.
You can swap the butter with margarine in the glaze—easy and just as tasty!
Add shredded coconut or crushed pineapple for texture.
Instructions
Preheat oven to 325°F (163°C). Grease and flour a bundt pan generously.
No butter? No problem—margarine works great in the glaze and tastes just as delicious. Add eggs, pineapple juice, oil, and vanilla. Beat for about 2 minutes until the mixture is smooth, thick, and creamy.
Bake: Pour batter into the prepared pan. Bake for 40–45 minutes, or until a toothpick poked in the centre comes out clean and crumb-free
Make the glaze: While the cake bakes, stir together butter, pineapple juice, and powdered sugar in a saucepan. Warm over medium heat until smooth and melted
Glaze the cake: Once the cake is done, poke holes in the warm cake with a skewer. Slowly pour the warm glaze over the cake while it’s still in the pan, letting it soak in for extra flavor. Let sit 15–20 minutes to absorb.
Unmold & cool: Invert the cake onto a serving plate. Let cool before slicing and serving.
What to Serve With Pineapple Juice Cake
This cake is a lovely pairing with coffee, sweet tea, or even vanilla ice cream. It’s perfect for spring and summer brunches, baby showers, or Easter dessert tables. For a tropical twist, top with toasted coconut or serve with grilled pineapple slices.
Top Tips for Success
Grease the pan well: Use butter + flour or baking spray to prevent sticking.
Use real pineapple juice: Avoid concentrate for the best flavor.
Let the glaze soak in: Give it time in the pan to fully absorb.
Don’t skip the pudding mix: It adds moisture and texture.
Cool before slicing: The cake sets as it cools and cuts cleaner.
Storage & Reheating Tips
Room Temperature: Store covered for up to 3 days.
Fridge: Store in an airtight container and enjoy within 5 days for best freshness
Freezer: Wrap slices in plastic wrap and foil. Freeze for up to 2 months.
Reheating: Microwave a slice for 10–15 seconds for that fresh-baked warmth.
FAQs
Can I use crushed pineapple instead of juice?
Not directly in this recipe, but you can mix some into the batter for added texture.
Can I use pineapple juice from concentrate?
Yes, but fresh or canned 100% juice provides the best flavor.
Can I make this gluten-free?
Yes, use a gluten-free cake mix and ensure your pudding mix is GF.
Does this cake need to be refrigerated?
Not required, but it stays fresh longer in the fridge.
What’s the best pan to use?
A standard 10–12 cup bundt pan works best, but a 9×13″ pan will also work in a pinch.
Conclusion
If you’re craving a moist, nostalgic dessert with bright tropical vibes, this Pineapple Juice Cake will hit the spot every time. It’s easy, crowd-pleasing, and packed with flavor from top to bottom. Make it once and it’ll quickly become a requested favorite at every gathering.
Have you tried it yet? Let us know in the comments! And don’t miss other fruity favorites like Strawberry Cheesecake Dump Cake, No-Bake Lemon Icebox Pie, or even this decadent Hot Fudge Brownie Bread.
Pineapple is a vitamin C–rich fruit that not only brightens flavor but may aid digestion. According to Healthline, its bromelain content helps reduce inflammation and improve gut health. If you’re curious about bundt cake baking tips or pan choices, this guide from King Arthur Baking can help you avoid sticking disasters. For more fruity bakes, check out our Strawberry Cheesecake Dump Cake, Hot Fudge Brownie Bread, and Lemon Icebox Pie too!