Moist Pineapple Juice Cake

This Moist Pineapple Juice Cake is one of those easy, crowd-pleasing desserts I keep in my back pocket. Bursting with tropical flavor and incredibly soft in texture, it starts with a cake mix but gets completely transformed with pineapple juice and pudding mix. It’s moist, fluffy, and finished with a sweet glaze that soaks into every bite—perfect for potlucks, parties, or just because I’m craving something bright and cheerful.

Why You’ll Love This Recipe

I love how this cake manages to be both incredibly simple and completely irresistible. The pineapple juice adds a fruity twist that makes it feel special, while the instant pudding makes it extra soft and tender. It comes together quickly with minimal effort, and every time I serve it, people ask for the recipe. It’s a tropical take on classic bundt cake, and it never fails to deliver.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake:

• 1 box yellow cake mix
• 1 small box instant vanilla pudding mix
• 4 large eggs
• 1 cup pineapple juice
• ½ cup vegetable oil

Glaze:

• 2 cups powdered sugar
• 4 tablespoons pineapple juice
• 1 tablespoon melted butter

Directions

1. I preheat the oven to 350°F and grease a bundt pan thoroughly, making sure every curve is covered.
2. In a large bowl, I mix the yellow cake mix, instant vanilla pudding, eggs, pineapple juice, and oil. I beat it for about 2 minutes until the batter is smooth and creamy.
3. I pour the batter into the prepared bundt pan and smooth the top.
4. I bake it for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, I prepare the glaze by whisking together the powdered sugar, pineapple juice, and melted butter until smooth.
6. As soon as I remove the cake from the oven, I let it cool in the pan for about 10 minutes. Then I poke holes in the top and slowly pour the glaze over while it’s still warm so it soaks in.
7. After 10 more minutes, I turn the cake out onto a serving plate and let it cool completely before slicing.

Servings and timing

This cake makes about 12–16 servings depending on how I slice it. From start to finish, it takes roughly 1 hour—15 minutes to prep, 40–45 minutes to bake, and about 10 minutes to glaze and cool.

Variations

• I sometimes add a bit of shredded coconut to the batter for a more tropical feel.
• For a little texture, I’ve mixed in chopped pecans or walnuts.
• When I want extra pineapple flavor, I add crushed pineapple (well-drained) to the batter.
• I’ve also made a lemon-pineapple version by using lemon pudding instead of vanilla.
• A dusting of powdered sugar on top adds a pretty finish if I’m not using the glaze.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If I want to serve it warm, I microwave individual slices for about 10–15 seconds. It also freezes beautifully—just wrap slices tightly in plastic wrap and foil, then thaw at room temperature.

FAQs

Can I use pineapple juice from concentrate?

Yes, I use either canned pineapple juice or reconstituted concentrate. Just make sure it’s 100% juice with no added sugar for the best flavor.

Can I use another type of pudding?

Yes, I’ve tried lemon and coconut flavors too. Vanilla is my go-to, but others work well depending on the flavor profile I want.

Do I have to use a bundt pan?

No, I can use a 9×13-inch pan instead. I just adjust the baking time—usually about 30–35 minutes instead of 40–45.

Can I make this cake ahead of time?

Absolutely. I often bake it the day before and let it sit overnight—the flavors actually get better as it rests.

What should I serve this with?

This cake is perfect on its own, but I’ve also topped it with whipped cream, fresh berries, or a scoop of vanilla ice cream for extra indulgence.

Conclusion

This Moist Pineapple Juice Cake is sunshine in dessert form. I love how easy it is to make, how moist it turns out every time, and how that pineapple glaze sinks into every bite. It’s one of those dependable recipes I can turn to for any occasion—and it never disappoints.

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