Pineapple Juice Cake

1 minute read

This Pineapple Juice Cake is a simple yet wonderfully moist and flavorful dessert. By swapping out water for pineapple juice in a yellow cake mix, you create a cake with a subtle tropical twist. The warm pineapple syrup drizzled over the top soaks in, making every bite incredibly tender and sweet.

Pineapple Juice Cake

Ingredients:

For the Cake:

Ingredients:	Quantity
Yellow cake mix	1 (15.25 oz) box
Vegetable oil	¾ cup
Pineapple juice	¾ cup
Eggs, room temperature	4

For the Pineapple Syrup:

Ingredients:	Quantity
Powdered sugar	2 cups
Pineapple juice	¾ cup
Butter, melted (still hot)	4 tablespoons

How to Make Pineapple Juice Cake:

Prepare & Bake the Cake: Preheat your oven to 350°F (175°C) and grease a standard Bundt pan. In a large bowl, combine the cake mix, vegetable oil, pineapple juice, and eggs. Mix until just combined. Pour the batter into the prepared Bundt pan and bake for 28-32 minutes, or until an inserted toothpick comes out clean.
Make the Syrup: Allow the cake to cool in the pan for 10-15 minutes. While it’s cooling, prepare the syrup. In a medium bowl, whisk the powdered sugar and pineapple juice into the hot, melted butter until the mixture is smooth.
Finish the Cake: Using a fork or skewer, poke holes all over the top of the cake (while it’s still in the pan). Pour about ¾ of the pineapple syrup over the top, allowing it to soak in. Let the cake sit for 15 more minutes.
Serve: Invert the cake onto a serving plate and drizzle the remaining syrup over the top. Slice and serve!