You know a cake is special when it shows up at every church potluck and family reunion across the South. That’s exactly what pineapple juice cake is. The first time I tasted it, I was maybe ten, standing barefoot in my grandma’s kitchen while she poked holes into a warm bundt cake and poured a golden pineapple glaze right over the top. It smelled like sunshine and sugar.
Years later, I learned the magic came from swapping water for pineapple juice in a boxed cake mix—a simple change that turned ordinary batter into something rich, bright, and ridiculously moist. It’s the kind of dessert that never disappoints, with a golden crumb, buttery glaze, and a flavor that makes people ask for seconds.
In this article, we’ll look at what makes pineapple juice cake a timeless classic, how to make it the right way, and what to do with that extra juice in your fridge. Whether you’re baking for a crowd or just craving something sunny, this recipe delivers every time.
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Pineapple Juice Cake Recipe
This pineapple juice cake is a moist, Southern-inspired bundt cake made with cake mix, pineapple juice, and a buttery glaze.
- Total Time: 45 minutes
- Yield: 12 servings 1x
Ingredients
1 (15.25 oz) yellow or butter cake mix
¾ cup vegetable oil
¾ cup pineapple juice (for batter)
4 large eggs
2 cups powdered sugar
¾ cup pineapple juice (for glaze)
4 tbsp unsalted butter
Instructions
1. Preheat the oven to 325°F and grease/flour a bundt pan.
2. In a large bowl, mix cake mix, ¾ cup pineapple juice, oil, and eggs.
3. Beat the batter with an electric mixer on medium speed for 2 minutes.
4. Pour the batter into prepared pan and bake for 30–35 minutes.
5. While baking, prepare glaze: combine powdered sugar, ¾ cup pineapple juice, and butter in a saucepan over medium heat until melted.
6. Once cake is baked, poke holes into it while still in pan and pour warm glaze over it.
7. Cool for 20 minutes, then invert onto a serving plate and enjoy.
Notes
You can freeze this cake for up to 3 months.
Letting it rest overnight enhances the flavor.
Try adding a pinch of nutmeg or a sprinkle of coconut for extra flair.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 326
- Sugar: 27g
- Sodium: 31mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 0.1g
- Protein: 3g
- Cholesterol: 86mg
Table of Contents
A Sweet Southern Tradition
A Family Classic with Tropical Roots
If you grew up anywhere near a Southern table, you’ve probably seen a pineapple juice cake making an entrance in a bundt pan. Its golden glaze and citrusy scent make it look fancy, but it’s as friendly and familiar as sweet tea. Most of us first saw it at potlucks, reunions, or passed down in handwritten recipe cards with pineapple juice stains and little sugar fingerprints in the corners.
The charm of pineapple juice cake is that it feels like a shortcut, because it is. This isn’t a labor-intensive layer cake. It’s a blend of pantry ingredients, a boxed mix, and the kind of old-school baking wisdom that say,s “if it tastes good, it’s good enough.” That makes it a go-to for both new bakers and seasoned home cooks.
One of my most memorable variations came after trying the Butterfinger caramel cheesecake bars, which taught me that a dessert doesn’t have to be fussy to be impressive. This cake is the same kind of win—easy, crowd-pleasing, and so good it disappears fast.
The Rise of Pineapple Juice in Baking
Using fruit juice in baked goods isn’t new, but pineapple juice holds a special place in Southern kitchens. It’s natural acidity tenderizes cake batter and helps create a soft, melt-in-your-mouth crumb. When used in both the batter and the glaze, it gives this pineapple juice cake layers of flavor that plain water or milk just can’t match.
What’s even better is how the juice complements butter, sugar, and vanilla so well. That’s why you’ll also find it in dump cakes, upside-down cakes, and even no-bake recipes like this protein cheesecake, where subtle flavor swaps make all the difference.
Whether you’re revisiting this recipe from childhood or baking it for the first time, pineapple juice is the key to making it unforgettable.
The Best Pineapple Juice Cake Recipe (Oven-Baked)
Gathering the Ingredients for Pineapple Juice Cake
This pineapple juice cake comes together with simple ingredients you probably already have in your pantry. The pineapple juice replaces water in the batter, infusing it with moisture and tropical sweetness. The buttery glaze poured over the hot cake soaks in like magic, giving you a dessert that’s rich, golden, and soft all the way through.
Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Yellow or butter cake mix | 1 (15.25 oz) box |
| Vegetable oil | ¾ cup |
| Pineapple juice (canned or bottled) | ¾ cup + ¾ cup (divided) |
| Eggs | 4 large |
| Unsalted butter (for glaze) | 4 tbsp |
| Powdered sugar (for glaze) | 2 cups |
You can always experiment with different juice brands, but for consistent results, stick to canned pineapple juice. It’s smooth, sweet, and works great in baked goods, just like how controlled ingredients elevate this brownie in a mug with brownie mix.
Step-by-Step Instructions to Bake It Right
- Preheat your oven: Set it to 325°F (165°C). Grease and flour a 10- to 12-cup bundt pan to keep the cake from sticking.
- Mix the batter: In a large mixing bowl, combine the cake mix, ¾ cup pineapple juice, oil, and eggs. Use a hand mixer or stand mixer and beat on medium speed for 2 minutes until the batter is smooth.
- Pour and bake: Transfer the batter into your prepared bundt pan. Bake for 30 to 35 minutes. The cake is ready when it pulls slightly from the sides, and a toothpick inserted in the center comes out clean.
- Make the glaze: While the cake is baking, combine the remaining ¾ cup pineapple juice, butter, and powdered sugar in a small saucepan. Heat over medium-low, stirring until smooth and melted. Do not boil.
- Soak the cake: Once the cake comes out of the oven, poke holes all over it using a skewer or toothpick. Slowly pour the warm glaze evenly over the hot cake while it’s still in the pan.
- Cool and invert: Let the cake absorb the glaze and cool for about 20 minutes. Then gently invert it onto a serving plate.
- Serve: Slice and enjoy while warm, or let it chill in the fridge for an even denser texture.
This pineapple juice cake is even better the next day, after the glaze fully settles into every bite. The aroma alone brings back memories of big gatherings and Sunday potlucks—and that golden glaze makes it a true showstopper.
Storing, Serving, and Leftover Juice Ideas
How to Store Pineapple Juice Cake and Keep It Moist
One of the best things about pineapple juice cake is how well it holds up after baking. Thanks to the juicy glaze, it stays moist for days, making it ideal for bake-ahead desserts or gifting. But to keep it tasting fresh, storing it the right way matters.
Once your pineapple juice cake has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It should go in the fridge, not on the counter, especially because the glaze contains juice and butter. Properly stored, it’ll stay fresh for up to 5 days in the refrigerator.
If you’re saving it for later, this cake also freezes beautifully. Just wrap individual slices or the whole cake tightly in plastic wrap, then foil. It’ll keep in the freezer for up to 3 months. When you’re ready, thaw overnight in the fridge and bring to room temperature before serving.
This rich, sticky-sweet cake also holds up well when served cold. Letting it sit overnight makes the pineapple flavor even bolder. I sometimes slice it cold and serve it with coffee, much like I do with this creamy lazy day lemon cream pie bars recipe—it’s a flavor pairing that surprises people in the best way.
Creative Uses for Leftover Pineapple Juice
If you’ve opened a can or bottle of pineapple juice just for the cake, don’t let the rest go to waste. That sweet-tart liquid has more kitchen potential than you think.
Here are a few easy, tasty ideas for what to do with leftover juice:
- Add it to smoothies for a tropical kick—just a splash can liven up banana or berry blends.
- Use it in marinades for chicken, shrimp, or pork. The acidity helps tenderize meat while adding subtle sweetness.
- Freeze it into ice cubes and add to sparkling water or iced tea for a refreshing drink.
Sometimes, I even use leftover juice in other bakes or quick desserts. It inspired a variation on this Dubai chocolate strawberry cup when I wanted something fruity with a twist. Just a drizzle of pineapple juice into the chocolate ganache brought out unexpected richness.
Whether you use every last drop or freeze it for later, leftover pineapple juice is anything but waste.
FAQs About Pineapple Juice Cake
Can I use pineapple juice instead of water in a cake mix?
Yes, absolutely. That’s the magic behind pineapple juice cake. Replacing water with pineapple juice adds moisture, tang, and flavor depth to any boxed cake mix. It works best in yellow, butter, or vanilla cake bases. The acidity in pineapple juice also softens the crumb, making it more tender and moist than water alone.
What are the 4 ingredients in magic cake?
Magic cake is a different type of dessert entirely, but the base idea is similar: simple ingredients that transform during baking. A traditional magic cake uses eggs, flour, sugar, and milk, separating during baking to form layers. Pineapple juice cake, on the other hand, uses a cake mix, eggs, oil, and pineapple juice, but the “magic” comes from how the glaze sinks into the cake and sets.
So while not a magic cake by definition, pineapple juice cake gives the same wow factor with its texture and rich flavor.
Does a pineapple juice cake need to be refrigerated?
Yes. Because the cake is soaked in a glaze made with pineapple juice and butter, it’s best stored in the refrigerator to prevent spoilage. Keep it in an airtight container or wrap it well with plastic wrap. It will stay moist and flavorful for about 4 to 5 days.
What can I do with leftover pineapple juice?
Leftover pineapple juice is surprisingly versatile. Use it in smoothies, homemade salad dressings, glazes, or freeze it into tropical ice cubes for summer drinks. You can even mix it into pancake or waffle batter for a fruity boost.
Conclusion
Pineapple juice cake is proof that you don’t need a complicated recipe to create something memorable. A simple mix, some juice, and a buttery glaze come together to make a dessert that’s soft, flavorful, and deeply nostalgic. Whether you bake it for a party or just because, this cake never fails to bring joy to every slice.
It’s the kind of cake you’ll make once, and then make again next week because everyone asked for more. And with just a few ingredients and easy prep, it fits into even the busiest schedule. If you’ve got pineapple juice and a bundt pan, you’re already halfway there.
Love cozy, easy desserts like this one? You’ll find more warm, quick-bake comfort food over on our Pinterest, where we share bite-sized recipe inspiration daily. And if you’d like to connect with fellow mug food lovers, drop by our Facebook —we’d love to see what you’re baking!