Pineapple Juice Cake

Pineapple Juice Cake Recipe

Table of Contents

This Pineapple Juice Cake is a moist, tropical-flavored dessert bursting with the sweet and tangy taste of pineapple. It’s an easy-to-make bundt cake that’s perfect for gatherings, potlucks, or just as a delightful treat at home. The secret to its deliciously moist texture lies in the use of pineapple juice in both the cake batter and the glaze.

Ingredients

For the Cake:

1 box yellow cake mix (15.25 oz)
1 package instant vanilla pudding mix (3.4 oz)
4 large eggs
1 cup pineapple juice (from canned pineapple or bottled)
½ cup vegetable oil
¼ cup water
1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar
¼ cup pineapple juice
1 teaspoon melted butter

Instructions

Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or spray it generously with non-stick cooking spray.
Make the Cake Batter
In a large bowl, combine the cake mix, instant pudding mix, eggs, pineapple juice, vegetable oil, water, and vanilla extract.
Mix on low speed for 30 seconds to combine, then increase the speed to medium and beat for 2 minutes until the batter is smooth.
Bake the Cake
Pour the batter into the prepared bundt pan.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Glaze
Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
In a bowl, whisk together powdered sugar, pineapple juice, and melted butter until smooth. Drizzle the glaze over the cooled cake.

Serving Suggestions

Serve the cake slightly chilled for a refreshing treat or at room temperature for a softer texture.
Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.

Nutritional Information (per serving, serves 12)

Calories: ~320
Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 55mg
Sodium: 320mg
Total Carbohydrate: 45g
Dietary Fiber: 1g
Sugars: 30g
Protein: 3g

Benefits of Pineapple Juice Cake

Refreshing Flavor: The pineapple juice gives the cake a fresh, tropical flavor that’s perfect for any occasion.
Moist Texture: Using juice in both the batter and glaze keeps the cake moist and flavorful.
Quick and Easy: With a cake mix as a base, this recipe is simple and quick to prepare.

Tips and Notes

Substitutions: You can substitute vegetable oil with melted coconut oil for a slightly different flavor profile.
Extra Pineapple Punch: Add crushed pineapple (drained) to the batter for extra texture and flavor.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Q&A

Q: Can I use fresh pineapple juice?
A: Yes, fresh pineapple juice works well, but it might be slightly less sweet than canned or bottled juice. Adjust the powdered sugar in the glaze if needed.

Q: Can I freeze Pineapple Juice Cake?
A: Absolutely! Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Q: Can I make this as cupcakes?
A: Yes, this recipe works perfectly as cupcakes! Adjust the baking time to about 18-22 minutes or until a toothpick inserted comes out clean.