Here is a classic Pineapple Juice Cake recipe, very moist and tender, with clear step-by-step directions and simple ingredients.
Pineapple Juice Cake
Yield
1 Bundt cake (10–12 servings)
Total Time
About 1 hour 10 minutes
Ingredients
Cake
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1 box yellow cake mix
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1 package (3.4 oz) instant vanilla pudding mix
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4 large eggs
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¾ cup pineapple juice
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½ cup vegetable oil
Glaze
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1 cup powdered sugar
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2–3 tablespoons pineapple juice
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2 tablespoons unsalted butter, melted
Step-by-Step Directions
Step 1: Preheat and Prepare the Pan
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Preheat oven to 350°F (175°C).
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Grease and flour a Bundt pan very well, making sure all crevices are coated.
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Set the pan aside.
Step 2: Mix the Cake Batter
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In a large mixing bowl, combine the cake mix and instant pudding mix.
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Add eggs, pineapple juice, and vegetable oil.
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Beat with a mixer on medium speed for 2 minutes, until smooth and thick.
Step 3: Bake
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Pour batter evenly into the prepared Bundt pan.
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Tap the pan lightly on the counter to remove air bubbles.
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Bake for 45–50 minutes.
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Check doneness with a toothpick; it should come out clean.
Step 4: Prepare the Glaze
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While the cake bakes, whisk together powdered sugar, pineapple juice, and melted butter.
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Adjust juice for a pourable but thick glaze.
Step 5: Glaze the Cake
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Remove cake from oven.
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Let rest in the pan for 10 minutes.
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Invert cake onto a serving plate.
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Slowly drizzle glaze over the warm cake, allowing it to soak in.
Step 6: Cool and Serve
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Let cake cool completely before slicing.
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Serve plain or with whipped cream.
Tips for Best Results
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Glazing while the cake is warm helps the pineapple flavor soak into the cake.
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Do not overbake or the cake will dry out.
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Use 100% pineapple juice, not syrup.
Optional Variations
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Add shredded coconut to the batter
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Sprinkle toasted coconut on top
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Add crushed pineapple (well drained) to the batter