Pineapple Juice Cake

There’s something about the smell of warm pineapple cake that takes me straight back to my grandmother’s kitchen.

She never needed fancy frostings or layered showstoppers—just simple, bold flavor baked into every bite.

This pineapple juice cake reminds me of those days: a golden Bundt with a shiny glaze that sinks right into the crumb. The kind of dessert that doesn’t ask for attention but gets it anyway.

What makes this cake special isn’t just the bright color or the glossy finish—it’s the way it tastes like sunshine without being too sweet.

The pineapple juice gives it a light, fresh flavor that cuts through the richness, and the texture? Dense enough to be satisfying but still soft like a good pound cake.

No need to dress it up—it holds its own on any dessert table. This isn’t your typical yellow cake pretending to be tropical. It’s bold. Moist all the way through.

And when that warm glaze hits the fresh-from-the-oven cake, it soaks in like it was meant to be there all along.

I’ve made this cake for birthdays, Eid, potlucks, and quiet afternoons, and every time, it’s gone before I can wrap up the leftovers.

It’s a cake people remember. And the best part is—it tastes even better the next day.

Pineapple Juice Cake Recipe

Ingredients

For The Cake

1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
1 cup pineapple juice (100% pure, not from concentrate)
½ cup vegetable oil
½ cup unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract

For The Glaze

1 cup powdered sugar, sifted
¼ cup pineapple juice
2 tablespoons unsalted butter
Pinch of salt

Instructions

Preheat your oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan thoroughly, making sure to get into every ridge.

In a large mixing bowl, whisk together the cake mix and pudding mix until well combined.
Add the eggs, pineapple juice, oil, melted butter, and vanilla extract.
Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides halfway through, until the batter is smooth and creamy.

Pour the batter evenly into the prepared Bundt pan and gently tap the pan on the counter to release any large air bubbles.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and springy.
While the cake bakes, make the glaze: In a small saucepan over medium heat, stir together the powdered sugar, pineapple juice, butter, and salt. Heat just until the butter is melted and everything is smooth, but do not boil. Set aside.

When the cake is done, remove it from the oven and let it rest in the pan for exactly 10 minutes.
Carefully invert the cake onto a wire rack set over a tray or parchment-lined surface.
While the cake is still warm, slowly spoon or brush the glaze over the entire surface, allowing it to soak in gradually. Go over it a second time if desired for extra shine and moisture.

Let the cake cool completely before transferring it to a serving plate.

How Do I Store Pineapple Juice Cake So It Stays Fresh?

Keeping your cake soft and flavorful for days is simple if you store it the right way.

Store At Room Temperature: Wrap the fully cooled cake tightly in plastic wrap or foil. Keep it on the counter in a cool, dry place for up to 3 days.

Refrigeration Option: If your home is warm or humid, refrigerate the cake. Place it in an airtight container or cover well. It will stay fresh for up to 5 days. Let it come to room temperature before serving for best taste.
Freezing The Cake: This cake freezes very well. Wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Place in a freezer bag or container and freeze for up to 2 months. Thaw in the fridge overnight or on the counter for a few hours before serving.

Can I Use Fresh Pineapple Juice Instead Of Bottled?

Yes, but there’s a small detail to watch out for.

Use 100% Juice Only: Make sure your fresh pineapple juice doesn’t have pulp or foam. Strain it before using so it blends smoothly into the batter and glaze.
Keep The Flavor Balanced: Fresh juice can be a bit more tart or sweet than bottled juice. Taste it first. If it’s very tangy, reduce the juice slightly and use a touch more sugar in the glaze if needed.
Avoid Canned Juice With Additives: Skip any juice that says “from concentrate” or includes added sugars or flavoring. It can affect the cake’s texture and taste.

Why Add Pudding Mix To The Pineapple Juice Cake?

The pudding mix is more important than it seems—it’s not just for flavor.

Keeps The Cake Moist: Instant pudding mix helps lock in moisture so the cake stays soft even days later.
Gives A Dense, Velvety Texture: It adds a bit of structure and richness that makes every slice feel like a bakery-style dessert.

Enhances The Yellow Color: It boosts the cake’s golden color, giving it that bright, tropical look that makes it feel extra special.

What’s The Right Way To Glaze The Pineapple Juice Cake?

How you apply the glaze makes a big difference in taste and texture.

Apply While Warm: Pour or brush the glaze over the cake while it’s still warm but not hot. This lets it soak in slowly without running off too fast.

Go In Layers: Instead of pouring it all at once, apply the glaze in a few rounds. Let each one absorb before adding more for the best shine and flavor.
Catch The Drips: Place a wire rack over a baking tray or parchment paper before glazing. This catches the extra glaze and keeps your counter clean.

Can I Bake This In A Different Pan If I Don’t Have A Bundt Pan?

Yes, but it might change the look and bake time a bit.

Tube Pan: A tube pan is the closest match to a Bundt and gives the cake a similar height and shape.
9×13-Inch Pan: You can use a rectangular pan, but reduce baking time by about 5–10 minutes. Start checking for doneness around the 35-minute mark.
Two Loaf Pans: Divide the batter between two standard loaf pans. This works well for gifting or freezing.

Why Did My Pineapple Juice Cake Stick To The Pan?

A stuck cake can be frustrating, but it’s usually easy to prevent.

Grease Every Corner: Use baking spray with flour, or brush melted butter into every curve of your Bundt pan and dust it lightly with flour.
Let It Rest First: Cool the cake in the pan for exactly 10 minutes. This helps it set and pull away from the edges slightly.

Loosen Gently: If it still feels stuck, tap the sides of the pan on the counter, or use a thin knife to gently loosen the edges.

Can I Make Pineapple Juice Cake Ahead Of Time?

Absolutely—this cake actually tastes even better after it sits for a day.

Bake The Night Before: Let the glaze soak in, then wrap it up tightly once completely cool. Store it at room temperature or refrigerate it overnight.