Pineapple Juice Cake – Moist, Bright & Bursting with Tropical Flavor

If you’re searching for a dessert that’s incredibly moist, full of sunshine-like flavor, and unbelievably easy to make, this Pineapple Juice Cake is exactly what you need. This vintage-style cake is made with simple pantry staples yet delivers bakery-level results: a soft, tender crumb soaked with a buttery pineapple glaze that melts into every bite. I tried this recipe on a whim one summer afternoon, and it became a fast favorite—the kind of cake people request again and again. It’s perfect for potlucks, holidays, Sunday dinners, or any time you want a no-fuss dessert with bold tropical flair.

Why You’ll Love This Recipe

This Pineapple Juice Cake is the definition of easy, comforting baking. It starts with a cake mix but transforms into something extraordinary thanks to the warm pineapple glaze that’s poured over the cake while still hot. The result is a decadently moist, flavorful dessert with bright tropical notes that taste like sunshine in every slice. It’s simple to prepare, travels beautifully, and tastes even better the next day as the flavors settle and the glaze fully absorbs.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Yellow cake mix – A quick, reliable base that bakes up fluffy and moist.

Instant vanilla pudding mix – Adds richness and structure while enhancing the pineapple flavor.

Eggs – Provide lift and create a tender crumb.

Vegetable oil – Ensures the cake stays soft and moist.

Pineapple juice – The star ingredient, used in both the batter and glaze for bright tropical flavor.

Butter – Forms the base of the warm glaze, adding richness and shine.

Sugar – Sweetens the glaze and helps it soak beautifully into the cake.

Vanilla extract – Adds warm, aromatic depth to the glaze.

Directions

Start by preheating your oven to 325°F (163°C). Grease and flour a Bundt pan generously to prevent sticking. In a large bowl, mix together the yellow cake mix, pudding mix, eggs, vegetable oil, and pineapple juice until smooth. Pour the batter into the prepared Bundt pan and bake for 45–50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the pineapple glaze. In a small saucepan over medium heat, combine butter, sugar, and pineapple juice. Stir until the mixture comes to a gentle boil and the sugar has dissolved completely. Remove from heat and stir in the vanilla extract.

When the cake comes out of the oven, leave it in the pan. Poke small holes across the top using a fork or skewer. Slowly pour the warm glaze over the hot cake, allowing it to soak into every crevice. Let the cake cool completely in the pan so the glaze fully absorbs. Once cooled, invert onto a serving plate and slice to serve.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This cake serves 10–12 people. Preparation takes about 10 minutes, baking time is 50 minutes, and cooling requires at least 1 hour. Total recommended time: approximately 2 hours.

Storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days. Refrigeration can extend freshness to 5 days but may firm the texture slightly—just let slices come to room temperature before serving. Freeze slices for up to 2 months, tightly wrapped; thaw overnight in the fridge.

Variations and Customizations

Coconut Pineapple Cake – Add shredded coconut to the batter or sprinkle toasted coconut on top.

Pineapple Upside-Down Style – Pour the batter into a pan layered with pineapple rings and cherries.

Citrus Twist – Add a touch of lemon zest or orange zest to the batter for brightness.

Pina Colada Cake – Use coconut milk in place of some pineapple juice and add rum extract.

Berry Burst – Add blueberries or raspberries to the batter for fruity contrast.

Glazed Pineapple Sheet Cake – Bake in a 9×13 pan instead of a Bundt for a casual version.

Cream Cheese Topping – Serve slices with whipped cream cheese frosting.

Crunchy Nut Topping – Add chopped pecans or walnuts after glazing.

Spiced Pineapple Cake – Add cinnamon or nutmeg for warm depth.

Extra Moist Version – Add a splash of sour cream to the batter for richer texture.

FAQs

Can I use pineapple tidbits instead of juice?

You’ll still need juice for the glaze and batter; tidbits can be added but don’t replace the liquid.

Can I use white cake mix?

Yes, it will yield a slightly lighter flavor but works well.

Do I need to use pudding mix?

It enhances texture and moisture, but the cake will still bake without it.

Can I use fresh pineapple juice?

Absolutely—fresh juice adds even better flavor.

How do I prevent sticking in the Bundt pan?

Grease generously with butter or oil and dust with flour.

Can I reduce the sugar in the glaze?

You can, but the cake will be less sweet and the glaze slightly thinner.

What other pans can I use?

A 9×13 pan or two round 8-inch pans work well.

Can I make it ahead?

Yes, this cake tastes even better the next day as the glaze settles.

Should the glaze be hot or warm?

Warm glaze absorbs best into the freshly baked cake.

Can I add alcohol?

A splash of rum or coconut rum works wonderfully in the glaze.

Conclusion

This Pineapple Juice Cake is the ultimate easy, moist, and flavor-filled dessert—perfect for celebrations, potlucks, or whenever you need a taste of tropical sunshine. With its bright pineapple flavor, tender crumb, and buttery glaze, it’s a nostalgic yet timeless recipe that always delights. After one bite, you’ll understand why this classic cake has remained a beloved favorite across generations.

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