This Pineapple Juice Cake is incredibly moist, buttery, and bursting with sweet pineapple flavor. A rich pineapple glaze is poured over the warm cake, soaking into every bite for a tender, melt-in-your-mouth texture. It’s an easy dessert that’s perfect for potlucks, family gatherings, holidays, or anytime you want a tropical treat.

Recipe Details

Prep Time: 15 minutes
Bake Time: 40–50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 12

Ingredients

For the Cake

1 box (15.25 oz/432 g) yellow cake mix
1 box (3.4 oz/96 g) instant vanilla pudding mix
4 large eggs
¾ cup (180 ml) pineapple juice
½ cup (120 ml) vegetable oil
½ cup (120 g) sour cream
1 teaspoon vanilla extract

For the Pineapple Glaze

½ cup (115 g) unsalted butter
1 cup (200 g) granulated sugar
¾ cup (180 ml) pineapple juice
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Oven

Preheat the oven to 350°F (175°C).
Grease and flour a 10-inch Bundt pan thoroughly.

Step 2: Make the Batter

In a large mixing bowl, combine:

Yellow cake mix
Instant vanilla pudding mix
Eggs
Pineapple juice
Vegetable oil
Sour cream
Vanilla extract

Beat with an electric mixer for 2–3 minutes, until the batter is smooth and creamy.

Step 3: Bake

Pour the batter evenly into the prepared Bundt pan.
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Prepare the Glaze

While the cake is baking:

Melt the butter in a small saucepan over medium heat.
Stir in the sugar and pineapple juice.
Cook for 3–5 minutes, stirring frequently, until the sugar dissolves completely.
Remove from the heat and stir in the vanilla extract.

Do not let the glaze boil vigorously.

Step 5: Glaze the Cake

Leave the cake in the pan after baking.
Use a skewer or fork to poke holes all over the warm cake.
Slowly pour about two-thirds of the warm glaze over the cake, allowing it to soak in.
Let the cake rest in the pan for 15 minutes.
Carefully invert onto a serving plate.
Brush or drizzle the remaining glaze over the top.

Serving Suggestions

Serve with:

Fresh pineapple chunks
Whipped cream
Vanilla ice cream
Toasted coconut flakes
Maraschino cherries
Fresh mint leaves

Tips for Success

Use 100% pineapple juice for the best flavor.
Don’t skip poking holes in the cake—the glaze will soak in and keep it extra moist.
Grease every crevice of the Bundt pan to prevent sticking.
Allow the cake to cool slightly before inverting it to avoid breaking.

Variations

Coconut Pineapple Cake

Add 1 cup shredded sweetened coconut to the batter and sprinkle toasted coconut on top.

Pineapple Orange Cake

Replace ¼ cup of the pineapple juice with fresh orange juice for a citrus twist.

Pineapple Rum Cake

Stir 2 tablespoons dark rum into the glaze after removing it from the heat.

Tropical Fruit Cake

Fold ½ cup finely chopped drained pineapple and ½ cup chopped mango into the batter.

Lemon Pineapple Cake

Add 1 tablespoon lemon zest to the batter and a teaspoon of lemon juice to the glaze.

Storage

Room Temperature: Store covered for up to 3 days.
Refrigerator: Store for up to 1 week in an airtight container.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition (Approximate Per Serving)

Calories: 430
Carbohydrates: 58 g
Protein: 4 g
Fat: 20 g
Saturated Fat: 8 g
Cholesterol: 75 mg
Sodium: 340 mg
Fiber: 1 g
Sugar: 42 g

Why You’ll Love This Recipe

Wonderfully moist and tender with tropical pineapple flavor.
Easy to make using simple pantry ingredients.
The warm pineapple glaze keeps every slice rich and flavorful.
Perfect for potlucks, birthdays, holiday gatherings, or Sunday dessert.
Delicious on its own or served with whipped cream or vanilla ice cream.