Here’s a moist, buttery, and tropically sweet Pineapple Juice Cake recipe — inspired by Southern baking traditions and packed with real pineapple flavor. No frosting needed — it forms its own glaze!
🍍 Pineapple Juice Cake
🛒 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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¾ cup pineapple juice (from a can of pineapple or bottled)
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½ cup vegetable oil
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½ cup water
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1 tsp vanilla extract
For the pineapple glaze:
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1 cup powdered sugar
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½ cup pineapple juice
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2 tbsp unsalted butter
👩🍳 Instructions
1. Preheat & Prep
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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” pan.
2. Make the Cake Batter
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In a large bowl, combine cake mix, pudding mix, eggs, pineapple juice, oil, water, and vanilla.
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Mix with a hand or stand mixer on medium speed for about 2 minutes until smooth and fluffy.
3. Bake
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Pour the batter into the prepared pan.
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Bake for 45–50 minutes (Bundt) or 35–40 minutes (9×13”) — until a toothpick comes out clean.
4. Make the Glaze
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While the cake is baking, combine pineapple juice, powdered sugar, and butter in a small saucepan.
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Heat over medium-low until the butter melts and the mixture is smooth — do not boil.
5. Glaze the Cake
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When the cake comes out of the oven, poke holes in it with a skewer or fork.
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Slowly pour the warm glaze over the warm cake (in the pan).
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Let the cake sit for 15–20 minutes, then invert or slice and serve.
🍰 Tips & Variations:
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Add crushed pineapple to the batter for more texture.
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Use coconut extract or shredded coconut for a tropical twist.
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Tastes even better the next day — perfect for make-ahead desserts!
Would you like a version without cake mix (from scratch)?