Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 8 to 10
This is seriously a refreshing homemade cake that is made with splashes of pineapple juice. A decadent, fluffy, moist cake that is worth every bite! This has a rich glaze that can be over overpowering in a good way. Plus, the pineapple juice elevates the flavor of this cake to the next level.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury – See my note below)
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
How to make Pineapple Juice Cake
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Then, grease and flour a 10 to 12-cup bundt pan.
Step 3: Place the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Mix using an electric mixer for about 2 minutes.
Step 4: Transfer the batter into the prepared pan.
Step 5: Place inside the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean and the sides of the cake begins pulling away.
Step 6: Once done, remove the cake from the oven and allow it cool in the pan.
Step 7: Meanwhile, prepare the glaze. Combine the powdered sugar, pineapple juice, and butter in a small saucepan. Cook over medium-low heat, stirring constantly until the butter is melted.
Step 8: Poke holes in the cake using a skewer or toothpick before pouring the glaze over.
Step 9: Allow the glaze to set for at least 15 to 20 minutes or until the cake is completely cool and most of the glaze has been absorbed.
Step 10: Then, invert the cake onto a serving plate.
Notes:
I prefer to use Betty Crocker or Pillsbury to make this cake because Duncan Hines cake mixes do not often work well.
This is an amazingly moist cake but feel free to use less glaze if this is not what you prefer.
Ingredients
- 1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury - See my note below)
- 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
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Then, grease and flour a 10 to 12-cup bundt pan.
Step 3: Place the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Mix using an electric mixer for about 2 minutes.
Step 4: Transfer the batter into the prepared pan.
Step 5: Place inside the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean and the sides of the cake begins pulling away.
Step 6: Once done, remove the cake from the oven and allow it cool in the pan.
Step 7: Meanwhile, prepare the glaze. Combine the powdered sugar, pineapple juice, and butter in a small saucepan. Cook over medium-low heat, stirring constantly until the butter is melted.
Step 8: Poke holes in the cake using a skewer or toothpick before pouring the glaze over.
Step 9: Allow the glaze to set for at least 15 to 20 minutes or until the cake is completely cool and most of the glaze has been absorbed.
Step 10: Then, invert the cake onto a serving plate.
Notes:
I prefer to use Betty Crocker or Pillsbury to make this cake because Duncan Hines cake mixes do not often work well.
This is an amazingly moist cake but feel free to use less glaze if this is not what you prefer.
