This pineapple juice cake is soft, buttery, and unbelievably moist, with bright pineapple flavor baked right into the crumb. Then the whole cake gets soaked with a warm pineapple-butter glaze that makes every slice taste sweet, sunny, and totally bakery-worthy.

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I love pineapple desserts, and this pineapple juice cake is one of those “people ask for the recipe” kinds of cakes. It’s simple, reliable, and the glaze is what makes it feel extra special—like a classic Southern treat you’d proudly bring to any gathering.

Flavor & Texture Highlights

Pineapple juice cake has that perfect balance of rich and bright. The cake is tender with a soft, tight crumb (classic bundt-style), and the pineapple flavor comes through in a smooth, mellow way—not artificial. The warm glaze soaks in and creates a sweet, slightly sticky finish that keeps the cake ultra-moist.

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• Why You’ll Love This Pineapple Juice Cake
• What You’ll Need To Make This Pineapple Juice Cake
• How to Make Pineapple Juice Cake Step by Step
• Expert Tips
• How to Store and Reheat It
• Frequently Asked Questions
• Looking for More Delicious Recipe Ideas? Try These:

Why You’ll Love This Pineapple Juice Cake

• Soaked, super-moist texture: This pineapple juice cake gets a warm glaze poured over it while it’s still in the pan, so the flavor soaks into every bite and stays moist for days.
• Big pineapple flavor without extra work: Pineapple juice does the heavy lifting—flavor in the cake and flavor in the glaze—so it tastes bright and tropical without complicated steps.
• Easy “wow” bundt cake: Bundt cakes look impressive the moment you flip them out, so pineapple juice cake is perfect for potlucks, holidays, or Sunday dinner dessert.
• Perfect with coffee or tea: The sweet glaze and fruity crumb make pineapple juice cake the kind of cake you’ll slice “just a little piece” of… and then go back for more.
• Beginner-friendly baking: Using a cake mix base keeps it simple and consistent, but the pineapple glaze makes it taste homemade and special.

What You’ll Need To Make This Pineapple Juice Cake

Note: The full ingredients list, including measurements, is provided in the recipe card directly below.

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Yellow or butter cake mix: This is your shortcut base for pineapple juice cake—easy, consistent, and it bakes up perfectly in a bundt pan. Yellow or butter flavor works best because it matches the buttery pineapple glaze vibe.

Vegetable oil: Oil is what keeps this pineapple juice cake famously moist. It gives you a softer crumb than butter in the batter and helps the cake stay tender even after chilling.

Pineapple juice: Pineapple juice brings the signature flavor and adds moisture. You’ll use it in the cake batter and again in the glaze, so the pineapple taste feels deep and real, not just “hinted.”

Eggs: Eggs give pineapple juice cake structure and richness so it rises nicely and slices cleanly without crumbling.

Powdered sugar: Powdered sugar makes the glaze smooth and glossy. It melts into a sweet syrupy topping that soaks into the warm cake.

Unsalted butter: Butter is the flavor-maker in the glaze. It turns pineapple juice + sugar into that rich, warm, soak-in topping that makes pineapple juice cake unforgettable.

How to Make Pineapple Juice Cake Step by Step

Note: Please see the recipe card directly below for the complete written instructions.

Step 1: Prep the oven and bundt pan. Preheat the oven and generously grease and flour a bundt pan (get into every groove). This matters for pineapple juice cake because the glaze makes it extra sticky if the pan isn’t prepped well.

Step 2: Mix the pineapple juice cake batter. In a large bowl, combine the cake mix, vegetable oil, pineapple juice, and eggs. Mix until smooth and well blended—thick but pourable. Don’t overmix; you just want everything evenly combined.

Step 3: Bake until set and golden. Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake starts to pull slightly from the sides. Let it cool in the pan while you make the glaze.

Step 4: Make the warm pineapple glaze. In a small saucepan, combine powdered sugar, pineapple juice, and butter. Warm it gently until the butter melts and the glaze turns smooth and pourable. Keep the heat moderate so it doesn’t scorch.

Step 5: Poke holes and soak the cake. While the cake is still in the pan and still warm, poke holes all over the top with a skewer or toothpick. Slowly pour the warm glaze over the cake, letting it sink in. It will look like “a lot,” but that’s the magic of pineapple juice cake.

Step 6: Cool, then flip and serve. Let the cake rest so most of the glaze absorbs. Then invert the pineapple juice cake onto a platter and let it cool fully before slicing for the cleanest slices.

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Expert Tips

• Grease and flour the bundt pan really well—this cake is extra sticky because of the glaze.
• Pour the glaze while the cake is warm and still in the pan so it soaks in instead of running off.
• Poke holes all over (don’t be shy)—this helps the pineapple glaze distribute evenly through the cake.
• Warm the glaze gently; high heat can make it cook too fast and turn grainy.
• Let the cake cool before slicing so the crumb sets and slices stay neat.

How to Store and Reheat It

• Fridge: Because pineapple juice cake is so moist, it’s best stored tightly covered in the refrigerator. It keeps well for about 4–5 days.
• Freezer: Wrap the pineapple juice cake tightly (plastic wrap + foil) and freeze for a longer keep. Thaw overnight before serving.
• Reheating: This cake doesn’t need reheating, but if you want a “fresh baked” feel, warm a slice briefly and gently—just enough to soften it.

Frequently Asked Questions

Looking for More Delicious Recipe Ideas? Try These:

• The Best Pineapple Upside Down Cake Recipe
• Classic Vanilla Bundt Cake
• Essy Baked Pineapple Recipe
• Lemon Bundt Cake Recipe

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Pineapple Juice Cake

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Snack

Cuisine American

Keyword Bundt Cake, Cake Recipe, Easy Cake, Moist Cake, Pineapple Juice Cake

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Servings 10 servings

Calories 300kcal

A moist and tender bundt cake soaked in a warm pineapple juice glaze, perfect for any occasion.

Ingredients

  

Dry Ingredients

• 2 cups all purpose flour Measured with a light hand
• 1.25 cups granulated sugar Sugar for the cake
• 2 tsp baking powder Leavening agent
• 0.5 tsp baking soda Leavening agent
• 0.5 tsp fine salt Enhances flavor

Wet Ingredients

• 3 large eggs Room temperature
• 0.75 cup pineapple juice Best if 100% juice
• 0.75 cup sour cream Can substitute with plain yogurt
• 0.5 cup neutral oil For a moist crumb
• 2 tsp vanilla Adds flavor

Glaze

• 1 cup powdered sugar For the glaze
• 0.25 cup pineapple juice Extra for glaze
• 2 tbsp butter Melted
• a pinch of salt To enhance flavor
• splash of vanilla Optional for glaze

Baking Equipment

• 1 10 to 12 cup bundt pan Well greased and floured

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Instructions

 

Preparation

• Heat oven to 350°F. Grease and flour the bundt pan thoroughly.
• Whisk dry ingredients in a large bowl.
• In a second bowl, whisk eggs, pineapple juice, sour cream, oil, and vanilla until smooth.
• Stir wet into dry just until combined. Don’t overmix. Batter should look thick and silky.

Baking

• Pour into prepared bundt pan and bake for 38 to 45 minutes, until a skewer comes out clean or with a few moist crumbs.

Glazing

• For the glaze, heat powdered sugar, pineapple juice, butter, and salt on low, stirring until smooth and glossy.
• While the cake is hot, poke all over with a skewer and slowly spoon the warm glaze across the surface so it sinks in.
• Let it rest for 10 minutes before loosening edges and inverting onto a rack. Cool at least 1 hour before slicing.

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Note

Store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Individual slices can be wrapped and frozen for up to 2 months.

Keyword Bundt Cake, Cake Recipe, Easy Cake, Moist Cake, Pineapple Juice Cake