Pineapple Juice Cake

A bright and moist pineapple juice cake made by swapping water for pineapple juice in the batter. Easy to make, tropical in flavor, and perfect for summer gatherings.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Easy pineapple juice cake, Old fashioned pineapple juice cake, Pineapple Juice Cake, Pineapple juice cake with cake mix recipe, Pineapple juice cake with pudding, Pineapple juice cake without cake mix

Prep Time: 10

Cook Time: 30

Glazing: 5

Total Time: 45

Servings:

Calories: 310kcal

Cost: $9

Equipment

1 Large mixing bowl (for combining ingredients)
1 Electric mixer or sturdy whisk (to mix batter smooth)
1 9x13 inch pan or bundt pan (depending on presentation)
Measuring cups (for liquids and dry ingredients)
1 Small saucepan (for glaze)

Ingredients

For the Cake

1 box Yellow cake mix - Or white cake mix / scratch cake base
1 cup Pineapple juice - Replace all water in recipe
½ cup Vegetable oil - Swap with melted butter or coconut oil
3 large Eggs - Can sub applesauce or flax eggs
1 teaspoon Vanilla extract
Butter - For greasing pan

For the Glaze

2 cups Powdered sugar
¼ cup Pineapple juice - Can use canned juice
2 tablespoon Butter, melted - Can skip for lighter glaze
1 teaspoon Vanilla extract
1 pinch Salt - Balances sweetness

Instructions

Preheat oven to 350°F. Grease and flour pan (9x13 for sheet cake or bundt).
In a large bowl, combine cake mix, eggs, oil, and vanilla. Replace water with pineapple juice. Beat 2 minutes.
Pour batter into pan. Bake 25–30 mins (sheet) or 45–50 mins (bundt). Toothpick should come out with moist crumbs.
While baking, whisk powdered sugar and pineapple juice. Add melted butter, vanilla, and salt.
Pour glaze over warm cake immediately after baking. Let soak in before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition