Pineapple Juice Cake with Pineapple Glaze Recipe

Introduction

Pineapple Juice Cake is a moist and flavorful dessert that combines the tropical sweetness of pineapple with a tender yellow cake. Topped with a luscious pineapple glaze, it’s perfect for any occasion when you want a simple yet impressive treat.

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

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and grease a Bundt pan well to ensure the cake releases easily after baking.
2. Step 2: In a large mixing bowl, combine the yellow cake mix, vegetable oil, ¾ cup pineapple juice, and eggs. Beat with a hand mixer on medium speed for about 2 minutes until the batter is smooth and well blended.
3. Step 3: Pour the batter into the prepared Bundt pan and smooth the top evenly.
4. Step 4: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
5. Step 5: While the cake is baking, prepare the glaze. In a small saucepan, heat the powdered sugar, 4 tablespoons pineapple juice, and unsalted butter over low heat, stirring constantly until smooth and slightly thickened.
6. Step 6: Once the cake is out of the oven, poke holes all over the top with a skewer or fork. Slowly pour the warm glaze over the cake while it’s still in the pan, allowing the liquid to seep in and infuse flavor.
7. Step 7: Let the cake sit for about 15 minutes to absorb the glaze, then carefully turn it out onto a serving plate.

Tips & Variations

• Use fresh pineapple juice if possible for a brighter, fresher flavor.
• For added texture, sprinkle toasted coconut flakes on top after glazing.
• If you don’t have a Bundt pan, a regular 9×13-inch baking pan works, but adjust baking time accordingly.

Storage

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds if desired. The glaze helps keep the cake moist even after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of juice?

Using fresh pineapple chunks won’t replace the juice but can be added to the batter for extra texture. Be sure to reduce any added liquid slightly if you add chunks.

Is this cake gluten-free?

This recipe uses a standard yellow cake mix, which typically contains gluten. To make it gluten-free, use a gluten-free cake mix and ensure all other ingredients are gluten-free as well.

Pineapple Juice Cake with Pineapple Glaze Recipe

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★★★★★

4.4 from 132 reviews

This Pineapple Juice Cake is a moist and flavorful dessert made with a yellow cake mix, enhanced by pineapple juice for a tropical twist, and topped with a luscious pineapple glaze. Perfect for bundt pan baking, this cake offers a sweet and tangy treat ideal for any occasion.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

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

Glaze

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

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and generously grease a Bundt pan to prevent sticking.
2. Mix Batter: In a large mixing bowl, combine the yellow cake mix, vegetable oil, pineapple juice, and eggs. Use a hand mixer on medium speed to beat the ingredients together for approximately 2 minutes until the batter is smooth and well blended.
3. Pour Batter into Pan: Transfer the smooth batter into the prepared Bundt pan, spreading and smoothing the top evenly.
4. Bake the Cake: Bake in your preheated oven for 40 to 45 minutes. Check doneness by inserting a toothpick into the center — it should come out clean when the cake is ready.
5. Prepare the Glaze: While the cake bakes, combine powdered sugar, pineapple juice, and unsalted butter in a small saucepan. Heat over low heat, stirring consistently until the mixture is smooth and has thickened slightly into a glaze.
6. Glaze the Cake: Once baked, remove the cake from the oven and immediately poke holes all over the top surface with a skewer or fork. Slowly pour the warm glaze evenly over the cake while it remains in the pan, allowing the glaze to soak in.
7. Cool and Serve: Let the cake rest for about 15 minutes to fully absorb the glaze. Afterward, carefully invert the cake onto a serving plate, and it is ready to be served.

Notes

• Ensure the pineapple juice used is 100% natural for the best flavor.
• Greasing the Bundt pan well prevents the cake from sticking and helps in easy removal.
• Use a fork or skewer to poke holes gently to avoid breaking the cake structure.
• This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for extra indulgence.
• For variation, add crushed pineapple to the batter for added texture and pineapple flavor.

Keywords: pineapple cake, pineapple juice cake, bundt cake, tropical cake, glazed cake, yellow cake mix dessert