- Preheat the Oven – 325°F (165°C) for even, gentle baking.
- Mix the Batter – Combine yellow cake mix, ¾ cup pineapple juice, 4 large eggs, and ¾ cup vegetable oil until smooth.
- Bake to Perfection – Pour the batter into a greased 9×13-inch pan or Bundt pan and bake for 45–50 minutes until golden and springy.
- Make the Glaze – In a saucepan, heat 1 cup powdered sugar, 4 tbsp butter, and ½ cup pineapple juice until smooth and slightly thickened.
- Glaze While Warm – Poke small holes in the warm cake and pour the glaze over, letting it seep in for ultimate flavor.
The First Bite Experience
The moment the cake hits your tongue, you taste the burst of tropical pineapple sweetness, followed by a buttery richness from the glaze. It’s soft, it’s moist, and it’s dangerously easy to eat slice after slice.
This is the kind of cake that disappears at gatherings — fast. People will be coming back with plates in hand, smiling like they’ve found dessert paradise.
Ways to Make It Extra Special
- Add toasted coconut to the glaze for a Piña Colada twist.
- Top with whipped cream and pineapple slices for a show-stopping presentation.
- Serve chilled for a refreshing summer treat.
Why This Recipe Works Every Time
This cake is foolproof. No complicated steps, no hard-to-find ingredients. Just a handful of pantry staples and pineapple juice’s magic touch. It’s the kind of dessert that makes you look like a baking genius with almost zero effort.
Whether you serve it at a holiday table, a summer barbecue, or as a midweek “I deserve this” treat, Pineapple Juice Cake will win hearts every single time.