The Best Pineapple Juice Cake

Pineapple Juice Cake
Just baked this amazing Pineapple Juice Cake, and it’s a tropical dream come true!
Perfect for any occasion!


  • 1 box (15.25 ounces) yellow or buttercream cake mix (I prefer Betty Crocker or Pillsbury)
  • 3/4 cup vegetable oil
  • 3/4 cup pineapple juice
  • 4 large eggs

For the glaze:

  • 2 cups powdered sugar
  • 3/4 cup pineapple juice
  • 4 tablespoons unsalted butter


  • Preheat oven to 325°F (163°C) and grease a 10 to 12 cup Bundt pan with flour.
  • Using an electric mixer, combine cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat for about two minutes until well blended.
  • Pour the batter into the prepared pan. Bake for 30 minutes or until the cake begins to pull away from the sides and a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes while you make the glaze.
  • In a saucepan, mix powdered sugar, pineapple juice, and butter. Cook on medium-low heat until the butter melts, stirring constantly.
  • Using a skewer or toothpick, poke holes in the cake. Pour the warm glaze over the cake while it is still in the pan. It will look like a lot of glaze, but keep pouring.
  • Let the cake cool for another 15 to 20 minutes, or until most of the glaze has been absorbed. Then, invert the cake onto a serving plate.

Prep Time:

  • 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
  • Kcal: 350 kcal | Servings: 12 servings .
Source :
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