A soft, moist pineapple juice cake is one of my go-to desserts when I need something quick, easy, and crowd-pleasing. It’s rich in tropical flavor and draped in a warm buttery glaze that soaks right into the cake, making each bite irresistibly tender. Whether I’m hosting a casual get-together or just want something sweet after dinner, this cake delivers every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
1 box yellow cake mix (15.25 ounces)
4 large eggs
1 cup pineapple juice
1/2 cup vegetable oil
For the glaze:
2 cups powdered sugar
3/4 cup pineapple juice
1/2 cup unsalted butter
Directions
I preheat the oven to 325°F (165°C) and grease and flour a 9×13-inch baking dish.
In a large mixing bowl, I combine the cake mix, eggs, pineapple juice, and oil. I beat everything together until the batter is smooth.
I pour the batter into the prepared baking dish and bake it for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, I prepare the glaze. In a saucepan over medium heat, I melt the butter, then whisk in the pineapple juice and powdered sugar. I stir until the glaze is smooth and warm, but I make sure it doesn’t boil.
As soon as the cake comes out of the oven, I poke holes all over the top with a skewer or fork.
I pour the warm glaze over the entire surface, letting it seep into the cake.
After letting it cool slightly, I slice and serve. It’s delicious warm or at room temperature.
Servings and timing
Servings: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Variations
Sometimes I like to add crushed pineapple (well-drained) into the batter for extra texture and flavor. A splash of coconut milk or a sprinkle of shredded coconut on top can give it a more tropical twist. I’ve even tried it with a white cake mix instead of yellow when that’s what I had on hand—it still turned out great.
Storage/Reheating
I store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I microwave individual slices for about 10–15 seconds to bring back some of that warm, fresh-from-the-oven softness. It also freezes well—just wrap tightly and thaw in the fridge overnight.
FAQs
How do I prevent the glaze from making the cake soggy?
I make sure to pour the glaze while it’s warm and the cake is hot. The cake absorbs the glaze beautifully without getting soggy, as long as I don’t overdo it.
Can I use fresh pineapple juice instead of canned?
Yes, I’ve used fresh pineapple juice and it works perfectly. Just make sure it’s strained to avoid pulp in the glaze.
Is it okay to use a different cake mix flavor?
Absolutely. I’ve used white and even butter cake mix before. The pineapple flavor still shines through.
Can I make this ahead of time?
Yes, I often bake this a day ahead. It actually tastes even better after resting, as the glaze has more time to soak in.
Do I need to refrigerate the cake?
Only if I’m storing it for more than 2 days. Otherwise, I keep it covered on the counter.
Conclusion
This pineapple juice cake is one of those effortless recipes I always come back to. It’s got just the right balance of sweet, fruity flavor and soft, buttery texture. Whether I’m baking for a party or just treating myself, it never disappoints.
Recipe:
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Pineapple Juice Cake
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft, moist pineapple juice cake made with a boxed yellow cake mix and drenched in a warm buttery pineapple glaze. Quick to make, rich in tropical flavor, and perfect for any occasion.
Ingredients
1 box yellow cake mix (15.25 ounces)
4 large eggs
1 cup pineapple juice
1/2 cup vegetable oil
2 cups powdered sugar
3/4 cup pineapple juice (for glaze)
1/2 cup unsalted butter
Instructions
- Preheat the oven to 325°F (165°C) and grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, combine the cake mix, eggs, pineapple juice, and vegetable oil. Beat until the batter is smooth.
- Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze. In a saucepan over medium heat, melt the butter, then whisk in the pineapple juice and powdered sugar. Stir until the glaze is smooth and warm. Do not boil.
- When the cake is done, poke holes all over the top using a skewer or fork.
- Pour the warm glaze evenly over the hot cake, allowing it to soak in.
- Let the cake cool slightly before slicing and serving. Enjoy warm or at room temperature.
Notes
Add well-drained crushed pineapple to the batter for extra texture and flavor.
Try a splash of coconut milk or a sprinkle of shredded coconut for a tropical twist.
White or butter cake mix can be substituted with great results.
Store covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
To reheat, microwave individual slices for 10–15 seconds.
Freezes well when wrapped tightly and thawed overnight in the fridge.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
