Pineapple Juice Cake

Made with yellow cake mix, pineapple juice, eggs, and a rich, buttery glaze, this pineapple juice cake is pure tropical comfort.

this Recipe

I wasn’t planning to bake. In fact, I was one hangry sigh away from spooning peanut butter straight from the jar while watching reruns of “The Great British Bake Off” and questioning every life choice I’d made.

But then I spotted a can of pineapple juice at the back of the pantry, hiding behind some expired tomato paste and a box of couscous I still don’t know how to cook. It reminded me of my grandma’s pineapple cake—the one she made when she was trying to use up pantry staples but still wanted the neighbors to think she’d baked something “fancy.”

So I did what any emotionally-fueled baker would do. I cleared a spot on the counter, turned on some 90s music (because why not), and made this Pineapple Juice Cake.

No lie: my whole kitchen smelled like vacation by the time it came out of the oven. And when I poured that hot pineapple glaze over the top and it soaked into every crack like it was born to do that… I swear, my mood lifted by at least 37%.

Why You’ll Love This Pineapple Juice Cake Recipe?

This pineapple juice cake doesn’t ask for much. No mixers, no fussy frostings, no ten-step folding technique that makes you question your coordination. Just a bowl, a whisk, and a little faith in the power of pineapple.

Here’s the thing—this cake:

• Comes together in under 10 minutes (not including the time it takes to debate whether you have the energy to bake).

• Uses ingredients you probably already have in your kitchen.

• Feels like summer. Even if it’s cold. Even if you’re grumpy.

• Can handle imperfections. Sunken spots? Extra glaze? Uneven slice? She still slays.

Ingredient Notes:

Yellow Cake Mix (15.25 oz)

Yep. Cake mix. And honestly, I love that for us. You want soft and nostalgic? This is it. Grandma didn’t hand-sift flour every time either—she just didn’t tell anyone.

Pineapple Juice (¾ cup for the cake + ¾ cup for the glaze)

This is the soul of the recipe. Sweet and tangy with that perfect kick. Use canned juice—just make sure it’s 100% juice, not that syrupy cocktail mess.

Eggs (4 of ’em)

Room temp is ideal. But again, if you forget and toss them in cold, it’s not the end of the world. This isn’t soufflé school.

Butter (4 tablespoons, melted)

Mix it with the glaze while it’s still warm. It’s the glue that holds all the sticky joy together.

Powdered Sugar (2 cups)

The base for the glaze. It doesn’t need to be sifted unless you’re feeling fancy, which I rarely am.

How To Make Pineapple Juice Cake?

Step 1: Preheat + Grease

Oven to 350°F. Grease your bundt pan like your life depends on it. Trust me. There is nothing sadder than a pineapple cake that won’t let go of the pan.

Step 2: Stir That Batter

Dump the cake mix, pineapple juice, eggs, and oil into a bowl. Stir until smooth-ish. Don’t overthink it. This cake wants to be simple.

Step 3: Bake It

Pour the batter into your greased pan and bake for 28–32 minutes. If your oven runs hot, start checking around the 27-minute mark. You’re looking for golden brown, slightly springy, and a toothpick that comes out clean-ish.

Step 4: Make That Glaze (While You Wait)

In a bowl, mix powdered sugar, pineapple juice, and hot melted butter. Whisk until it’s smooth and syrupy and smells like sunshine bottled in butter.

Step 5: Poke + Pour

Let the cake cool in the pan for 10–15 minutes. Then take a skewer or fork and poke the heck out of it. Go to town—this is your stress relief moment. Then pour about ¾ of that glaze over the warm cake. Let it sit another 15 minutes and soak up every drop.

Step 6: Flip + Finish

Carefully invert it onto your serving plate. If it sticks a little, just patch it with glaze and pretend it’s rustic. No one will care. Drizzle the rest of that glaze on top like you’re Jackson Pollock and this is your canvas.

Storage Options:

• Counter: Covered, it’ll stay fresh for 2–3 days. Honestly, it tastes even better on day two.

• Fridge: Store in an airtight container and it’ll last up to 5 days. Cold cake is wildly underrated.

• Freezer: Slice and wrap each piece. Defrost one slice at a time for an emergency mood booster.

Variations and Substitutions:

• Swap the yellow cake mix for spice cake and suddenly it’s pineapple gingerbread.

• Add coconut flakes to the batter. Instant island vibes.

• Mix in chopped maraschino cherries and now you’ve got a party cake.

• Add a splash of rum to the glaze if you’re feeling bold (or had a day).

What to Serve with Pineapple Juice Cake?

Besides a second slice?

• Whipped cream – because it’s fun.

• Vanilla ice cream – melt a little on a warm slice and thank me later.

• Fresh berries – if you want to convince yourself it’s “healthy-ish.”

• Strong coffee – the bitterness cuts the sweet. It’s balance. It’s grown-up dessert.

Frequently Asked Questions:

Can I use fresh pineapple juice?
Absolutely! Strain out any pulp and go for it.

Do I need a bundt pan?
Nope. A 9×13-inch pan will work just fine—just keep an eye on the baking time.

Can I reduce the sugar in the glaze?
Sure! Start with 1½ cups of powdered sugar if you want it less sweet. But honestly, it’s supposed to be a little over the top.

This Pineapple Juice Cake is more than a recipe—it’s a reminder that the best things are often the simplest. It’s imperfect and sticky and sweet in all the best ways. It’s for those moments when you need something to go right, when you want to bake but don’t want to think, when you want to feel like Grandma’s hugging you from across the years.

So make it. Make it your own. Eat it warm, eat it cold, eat it straight from the pan.

And when you do? Come back and tell me how it went. I wanna know—did it crack in the middle? Did you eat three slices while standing at the counter? Did your picky eater finally smile?

I’m all ears.

Keep the Flavor Coming – Try These:

Cincinnati Chili Recipe

Shrimp Scampi Pasta Bake

Home-Style Classic Creamed Chipped Beef on Toast

Pineapple Juice Cake

Prep Time 10 minutes mins

Cook Time 30 minutes mins

This Pineapple Juice Cake features yellow cake mix, pineapple juice, eggs, and a buttery pineapple glaze. Moist, sweet, and simple to prepare, it’s a timeless dessert with vibrant tropical flavor.

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10 Servings

Ingredients

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For the Cake:

• 1 15.25 oz package yellow cake mix
• ¾ cup vegetable oil
• ¾ cup pineapple juice 100% juice, not from concentrate
• 4 large eggs at room temperature

For the Pineapple Syrup:

• 2 cups powdered sugar
• ¾ cup pineapple juice
• 4 tablespoons unsalted butter melted and hot

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Instructions

 

Preheat the Oven:

1. Preheat the oven to 350°F (175°C). Generously grease a standard bundt cake pan to ensure easy removal.

Prepare the Cake Batter:

1. In a large mixing bowl, combine the yellow cake mix, vegetable oil, pineapple juice, and eggs. Whisk or mix with a hand mixer until the ingredients are fully incorporated and the batter is smooth.

Bake the Cake:

1. Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:

1. Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes.

Prepare the Pineapple Syrup:

1. While the cake is cooling, whisk together the powdered sugar, pineapple juice, and melted butter until a smooth syrup forms.

Soak the Cake:

1. Using a skewer or fork, gently poke holes across the surface of the cake while it remains in the pan. Pour approximately ¾ of the syrup over the warm cake and allow it to absorb for an additional 15 minutes.

Invert and Finish:

1. Carefully invert the cake onto a serving plate. Drizzle the remaining syrup evenly over the top before serving.

Notes

To prepare this recipe gluten-free, substitute the yellow cake mix with a certified gluten-free yellow cake mix of the same weight (15.25 oz). Verify that the powdered sugar and pineapple juice are labeled gluten-free, as some brands may include additives or be processed in facilities that handle wheat. The remaining ingredients—eggs, butter, and pineapple juice—are naturally gluten-free.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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