🍍 Pineapple Juice Cake (Bundt or Sheet Pan Style)
🕒 Prep Time: 15 minutes
🕒 Bake Time: 35–45 minutes
🍽 Serves: 12–16
Ingredients
For the Cake:
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1 box yellow cake mix (15.25 oz)
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1 box instant vanilla pudding mix (3.4 oz)
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4 large eggs
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3/4 cup pineapple juice
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1/2 cup vegetable oil
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1/2 cup water
For the Glaze:
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2 cups powdered sugar
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1/4 cup pineapple juice (adjust for desired thickness)
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2 tablespoons melted butter
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1/2 teaspoon vanilla extract (optional)
Instructions
1. Preheat & prepare pan:
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Preheat oven to 325°F (165°C).
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Grease and flour a Bundt pan (or a 9×13-inch pan).
2. Make the batter:
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In a large bowl, combine the cake mix, pudding mix, eggs, pineapple juice, oil, and water.
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Beat with a mixer on medium speed for 2 minutes, until smooth and creamy.
3. Bake:
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Pour the batter into the prepared pan.
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Bake for 40–45 minutes for a Bundt pan, or 30–35 minutes for a 9×13 pan, until a toothpick inserted comes out clean.
4. Make the glaze:
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While the cake is baking or cooling, whisk together the powdered sugar, pineapple juice, melted butter, and vanilla (if using).
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Adjust juice or sugar to reach a pourable consistency.
5. Glaze the cake:
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Let the cake cool for about 10–15 minutes.
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If using a Bundt pan, invert onto a serving plate.
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Pour the glaze slowly over the warm cake, letting it soak in.
6. Cool and serve:
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Allow to fully cool before slicing (if you can wait!). The glaze forms a sweet-tangy crust.
✅ Tips
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Add a teaspoon of rum extract or coconut extract for a tropical twist.
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You can sift extra powdered sugar on top for garnish or add toasted coconut.
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Store covered at room temperature for up to 3 days (or refrigerate if very humid).
Would you like a version using fresh pineapple or a pineapple-coconut variation next?