Pineapple Juice Cake
Y’all have been asking for a pineapple version of my favorite juice cake, and after a few rounds in the kitchen, I think this one is even better than the original.
This Pineapple Juice Cake is a Southern Bite original, and it started with a reader. Cheryl Griffis left a comment asking whether the orange juice in the Orange Juice Cake could be swapped for pineapple juice.
That is my favorite kind of question, because it means somebody out there is cooking along with me and thinking about how flavors work together. So I tried it.
Then I tried it again with a few tweaks to push the pineapple flavor further, and what came out of the oven earned its own place on the site.
The pineapple shows up twice in this cake. It is in the batter, and it is in the warm butter and pineapple glaze that gets poured over the cake right after baking.
That glaze seeps down into the holes you poke in the top, so every single slice tastes like the pineapple went all the way through instead of just sitting on the surface.
Here is why this one keeps showing up at my table:
- It starts with a boxed cake mix, so the ingredient list stays short and the shopping trip stays easy.
- It bakes in a Bundt pan, which means it looks like you fussed when you really did not.
- The glaze does most of the flavor work, and it takes about five minutes on the stove.
- It travels beautifully to potlucks, church suppers, and Sunday dinners with family.
If you have made my Orange Juice Cake before, you already know the rhythm of this recipe. Mix, bake, poke, pour, cool. The pineapple version walks the same path, just with a different juice and a glaze built to match it.
There is also a lemonade version of this cake, which uses lemonade in the batter and a lemonade glaze, for anyone who wants to play around with the same idea.
If you remember only one thing, remember this: pour the glaze while the cake is still warm and still sitting in the pan.
The first time I made it, I stood at the counter with a saucepan of glaze in one hand and thought there was no way the cake could absorb all of it. I kept pouring anyway. That is the whole trick. The cake soaks up what it needs, and the rest settles into a soft, sticky layer on top.
What you end up with is a cake that is genuinely moist, tender enough to cut with a fork, and full of pineapple from the first bite to the last.
It is the kind of dessert that gets a quiet “oh, this is good” from the table before anyone says anything else. And if you prefer a slightly less moist cake, you can simply use less of the glaze. I usually use all of it.
Jump To
What is Pineapple Juice Cake?
A pineapple juice cake is a moist pineapple cake that gets pineapple juice in the batter and a pineapple juice glaze poured over the top.
You can make one from scratch if you squeeze your own pineapple juice, but I do not recommend that route for this recipe.
Squeezing pineapples by hand for a cake that is meant to be quick and simple is a lot of work for very little payoff. This version starts with a boxed cake mix and canned pineapple juice instead, which keeps the whole thing fast.
Because of that, the cake can be as easy or as involved as you want it to be. The version here bakes in a Bundt pan, which gives it that classic ring shape and plenty of surface area for the glaze to sink into.
Can I make this cake from scratch?
Yes, you can make a pineapple juice cake from scratch. What I cannot do is hand you a from scratch recipe for this exact cake, because I have only ever made it with a cake mix. I am not going to guess at flour amounts and hope it works out in your kitchen.
Here is why I am comfortable starting with a box. Cake mixes are more affordable, they give more consistent results, and they make baking easier for the average home cook.
That lines up with what I try to do here, which is make cooking easy and approachable for everybody, whether you have been baking for thirty years or you are trying your first Bundt cake this weekend.
If you already have a scratch cake recipe that you love, and you want to pair it with the pineapple glaze from this recipe, go right ahead. Drop a link in the comments so other readers can try it too.
For everyone else, the box mix version is the one I tested over and over, and it is the one I can promise you.
How do I store Pineapple Juice Cake?
Because of all that juice, this cake spoils more quickly than some others. Plan on keeping it in the refrigerator rather than on the counter.
Store it tightly wrapped or in an airtight container in the refrigerator, where it will last 4 to 5 days.
Can I freeze Pineapple Juice Cake?
Yes, this cake freezes well.
Wrap it tightly in plastic wrap, then add a layer of aluminum foil over the top. Frozen that way, it keeps for several months.
Ingredients
You need seven ingredients in total, and 1 1/2 cups of pineapple juice covers both the cake and the glaze.
For the cake:
- 1 (15.25 ounce) box yellow or butter cake mix (I prefer Pillsbury for this recipe)
- 3/4 cup vegetable oil
- 3/4 cup pineapple juice
- 4 large eggs
For the glaze:
- 2 cups powdered sugar
- 3/4 cup pineapple juice
- 4 tablespoons unsalted butter
A few notes on the shopping list. Vegetable oil is the right choice for the batter rather than butter, because it gives you the moisture this cake is known for. Canned pineapple juice works great and saves you the trouble of squeezing fruit.
Eggs at room temperature combine more smoothly into the batter, so pull them out of the fridge a little early if you remember. For the glaze, use unsalted butter so you stay in control of the salt.
Instructions
- Preheat the oven to 325°F and grease and flour a Bundt pan that holds 10 to 12 cups.
- Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat for about 2 minutes. Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Let the cake start to cool in the pan while you make the glaze.
- In a small saucepan, combine the powdered sugar, pineapple juice, and butter. Cook over medium low heat until the butter has melted, stirring frequently.
- Use a skewer or a toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the pan. It is going to seem like a lot of glaze, but keep pouring. Let it cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.
A couple of things I have learned while making this one. Do not rush the cooling time in the pan, because that is when the glaze disappears into the cake and leaves it so soft.
And do not skip the holes you poke in the top, since they are what let the glaze reach down past the surface instead of pooling on top.
That glaze is not too much. The cake pulls in what it needs, and the leftover settles into a light, sweet coating.
Notes
After reader reports and plenty of testing on my end, Duncan Hines cake mixes often do not work with this recipe. The cake has a habit of falling when you use one, so I would skip that brand here.
Pillsbury is the brand I prefer. Betty Crocker recently reduced its cake mix size to 13.25 ounces, and that smaller box throws off the balance of the recipe.
The finished cake is incredibly moist. If you want a slightly less moist result, just use less of the glaze.
Recipe details
| Detail | Amount |
|---|---|
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Total time | 55 minutes |
| Servings | 10 |
Nutrition per serving, from the source recipe:
| Nutrient | Amount |
|---|---|
| Calories | 485 kcal |
| Carbohydrates | 64 g |
| Protein | 4 g |
| Fat | 24 g |
| Saturated fat | 7 g |
| Fiber | 1 g |
| Sugar | 46 g |
| Sodium | 345 mg |
| Cholesterol | 86 mg |
FAQs
What is pineapple juice cake?
Pineapple juice cake is a classic Southern dessert made with a boxed cake mix, vegetable oil, eggs, and pineapple juice. After baking, the warm cake is poked with holes and soaked with a butter-pineapple glaze that keeps it incredibly moist and flavorful. It is a popular choice for potlucks and family gatherings because it is easy to make and delivers a reliably tender crumb.
What is the best cake mix to use for pineapple juice cake?
A 15.25-ounce box of yellow or butter cake mix is recommended, with Pillsbury being the preferred brand. Duncan Hines mixes are not recommended because they can cause the cake to fall. Betty Crocker mixes have been downsized to 13.25 ounces, so using one without adjustment may alter the cake's texture.
How should I store pineapple juice cake?
Due to its high moisture content, pineapple juice cake spoils more quickly than a standard cake. It should be stored tightly wrapped or in an airtight container in the refrigerator, where it will last for 4 to 5 days. For longer storage, the unglazed cake can be frozen, tightly wrapped in plastic wrap and then aluminum foil, for several months.
Can I make pineapple juice cake in a 9×13 inch pan?
Yes, this recipe can be adapted for a 9×13 inch pan. You should bake it at a slightly higher temperature, 350°F, and check for doneness earlier than the Bundt cake time. This pan shape is a good option if you do not have a Bundt pan or want to serve the cake in squares.
Pineapple Juice Cake
Pineapple Juice Cake Y’all have been asking for a pineapple version of my favorite juice cake, and after a few rounds in the kitchen, I think this one is even better than the original. This Pineapple Juice Cake is a Southern Bite original, and it started with a reader.
- Total Time: 55 min
- Yield: 10 1x
Ingredients
Cake
1 (15.25-ounce) box yellow or butter cake mix
¾ cup vegetable oil
¾ cup pineapple juice
4 large eggs
Glaze
2 cups powdered sugar
¾ cup pineapple juice
4 tablespoons unsalted butter
Instructions
1-Preheat the oven to 325°F and grease: Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
2-Use an electric mixer to combine the: Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan.
3-Bake for 30 to 35 minutes or: Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze.
4-In a small sauce pan, combine the: In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
5-Use a skewer or toothpick to poke: Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Cook Time: 35 min
- Method: bake
Nutrition
- Calories: 485kcal
- Sugar: 46g
- Sodium: 345mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 86mg
