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Pineapple Juice Cake

Just baked this amazing Pineapple Juice Cake, and it’s a tropical dream come true! Perfect for any occasion!
Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
Course: cake
Cuisine: American
Keyword: Pineapple Juice Cake
Yield: 12

Materials

  • 1 box 15.25 ounces yellow or buttercream cake mix (I prefer Betty Crocker or Pillsbury)
  • 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

  • Preheat oven to 325°F (163°C) and grease a 10 to 12 cup Bundt pan with flour.
  • Using an electric mixer, combine cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat for about two minutes until well blended.
  • Pour the batter into the prepared pan. Bake for 30 minutes or until the cake begins to pull away from the sides and a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes while you make the glaze.
  • In a saucepan, mix powdered sugar, pineapple juice, and butter. Cook on medium-low heat until the butter melts, stirring constantly.
  • Using a skewer or toothpick, poke holes in the cake. Pour the warm glaze over the cake while it is still in the pan. It will look like a lot of glaze, but keep pouring.
  • Let the cake cool for another 15 to 20 minutes, or until most of the glaze has been absorbed. Then, invert the cake onto a serving plate.