This Pineapple Juice Cake is a moist, tropical dessert that’s bursting with pineapple flavor in every bite. Made with pineapple juice baked into the cake and infused into a delicious glaze, it’s a simple yet impressive treat for any occasion.
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup pineapple juice
- 1/2 cup water
For the Glaze
- 1 cup powdered sugar
- 1/4 cup pineapple juice
- 2 tablespoons unsalted butter, melted
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or spray it generously with nonstick baking spray. In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, pineapple juice, and water. Use a hand mixer or stand mixer to beat the mixture on medium speed until smooth and well combined, about 2-3 minutes.
Step 2: Bake the Cake
Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan lightly on the counter to remove air bubbles. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 3: Make the Glaze
While the cake bakes, prepare the pineapple glaze. In a small bowl, whisk together powdered sugar, pineapple juice, and melted butter until smooth and creamy.
Step 4: Add the Glaze
Once the cake is baked, allow it to cool in the pan for 10-15 minutes. Turn it out onto a serving plate. While the cake is still warm, use a skewer or fork to poke small holes all over the cake. Slowly pour the glaze over the top, letting it seep into the holes for extra moisture and flavor.
Step 5: Serve
Let the cake cool completely to allow the glaze to set. Slice and serve as a decadent dessert or sweet treat with coffee or tea.
Cooking Notes
- Juice Substitution: Fresh pineapple juice works best, but canned juice is also a great option.
- Pan Alternative: If you don’t have a Bundt pan, use a 9×13-inch pan and adjust baking time to 30-35 minutes.
- Extra Pineapple: For more pineapple flavor, fold in 1/2 cup of crushed pineapple into the batter.
Variations
- Coconut Twist: Add 1/2 cup shredded coconut to the batter for a tropical coconut-pineapple combination.
- Lemon Pineapple: Mix in a tablespoon of lemon zest for a zesty citrus touch.
- Low-Calorie Version: Substitute sugar-free pudding mix and reduce the sugar in the glaze by half.
Frequently Asked Questions (FAQs)
Can I use fresh pineapple?
Yes, fresh pineapple juice is perfect for this recipe. If you want to incorporate fresh pineapple chunks, ensure they are finely chopped and lightly drained.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze Pineapple Juice Cake?
Yes, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
Can I make this recipe gluten-free?
Use a gluten-free cake mix and ensure all other ingredients are gluten-free to adapt this recipe.
Conclusion
Pineapple Juice Cake is an easy-to-make dessert that packs a burst of tropical sweetness in every bite. Perfect for family gatherings, potlucks, or any occasion, this moist and flavorful cake will quickly become a favorite. Try this recipe and bring a slice of sunshine to your table today!
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