Pineapple Juice Cake Recipe

Introduction and Origin

Pineapple Juice Cake is a moist, tropical-inspired dessert that combines the sweet, tangy flavor of pineapple with the soft texture of a rich, buttery cake. Often considered a Southern classic in the United States, this cake is typically made using simple pantry staples and pineapple juice in both the batter and glaze, giving it a vibrant flavor and irresistible moistness. Its sunny flavor makes it a favorite for potlucks, picnics, and celebrations year-round.

Cultural Significance

Cakes made with fruit juices or citrus zests have long been part of Southern American baking traditions. Pineapple, in particular, became a popular ingredient in the 20th century due to its availability in canned form and its tropical flair. Pineapple Juice Cake reflects a time when home bakers relied on accessible ingredients to create showstopping desserts that delivered both flavor and comfort — a true taste of hospitality and nostalgia.

Ingredients Quantity

For the Cake:

1 box yellow cake mix (15.25 oz)
1 box instant vanilla pudding mix (3.4 oz)
4 large eggs
1 cup pineapple juice
½ cup vegetable oil

For the Glaze:

2 cups powdered sugar
½ cup pineapple juice
2 tablespoons unsalted butter, melted

Optional Additions

1 teaspoon vanilla or coconut extract (for extra depth)
Toasted shredded coconut for garnish
Chopped maraschino cherries folded into the batter
Crushed pineapple (drained) added for texture
Lemon zest or a splash of lime juice for brightness

Tips for Success

Use room temperature eggs to help the batter mix evenly and rise better.
Do not overmix the batter — mix just until combined for a tender crumb.
Use fresh pineapple juice if possible for brighter flavor.
Allow the cake to cool slightly before glazing to soak it properly.
Poke small holes in the cake before adding glaze to help it absorb fully.

Instructions

Preheat oven to 325°F (163°C). Grease and flour a Bundt pan or 9×13-inch cake pan.
In a large bowl, mix cake mix, pudding mix, eggs, pineapple juice, and oil. Beat with an electric mixer for 2 minutes until smooth and well blended.
Pour the batter into the prepared pan and spread evenly.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the glaze: whisk together powdered sugar, pineapple juice, and melted butter until smooth.
Let the cake cool for about 10–15 minutes in the pan. If using a Bundt pan, carefully invert the cake onto a wire rack or serving plate.
Poke holes over the top of the cake using a skewer or fork, then slowly spoon or pour the glaze over the warm cake.
Allow the glaze to soak in and the cake to cool completely before slicing and serving.

Description

This Pineapple Juice Cake is soft, ultra-moist, and bursting with bright pineapple flavor. The glaze soaks into the warm cake, creating a tender crumb with a sweet-tangy finish that’s impossible to resist. With its golden color and tropical aroma, it’s as beautiful as it is delicious.

Nutritional Information (Per slice, based on 12 servings)

Calories: ~340
Total Fat: 15g
Saturated Fat: 2g
Cholesterol: 65mg
Sodium: 320mg
Carbohydrates: 48g
Sugars: 33g
Protein: 3g

Conclusion and Recommendation

Pineapple Juice Cake is the perfect balance of sweet, moist, and citrusy freshness. It’s easy enough for beginner bakers and special enough for guests. Whether you’re serving it for a Sunday supper, a summer picnic, or a birthday celebration, this cake is sure to bring smiles all around.

Embracing Healthful Indulgence

To lighten this dessert while still enjoying its tropical charm:

Use a sugar-free pudding mix and cake mix alternative.
Replace oil with unsweetened applesauce or Greek yogurt for moisture with less fat.
Substitute some of the powdered sugar in the glaze with a sugar alternative like erythritol.
Add crushed pineapple to the batter for natural sweetness and extra fiber.