The first time I tasted pineapple juice cake, it was at the end of a summer potluck, the kind where the table buckled under paper plates and memories. Someone’s aunt had brought it. Golden, glossy, and still warm, humming with vanilla and citrus. I snuck a slice with my fingers. Sticky. Tangy. Unapologetically sweet.
Pineapple juice cake is one of those Southern-inspired bakes that could easily charm its way onto a Provençal table. Maybe not in a village bakery, but in the hands of a French mamie who keeps canned fruit in the cupboard and swears by adding yogurt to everything. This version captures the best of both worlds: the old-school Southern sheet cake simplicity, glazed with syrupy pineapple juice and butter, finished with just a wink of French restraint.
How to make the best pineapple juice cake
Tender, citrus-splashed, and dripping with caramelized pineapple glaze, this is an easy pineapple dessert that feels homemade but comes together fast.
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Pineapple juice cake
- Total Time: 1 hour
- Yield: 10 slices 1x
Description
This pineapple juice cake is buttery, golden, and soaked in a syrupy pineapple glaze. Made with boxed cake mix and pantry staples, it’s a one-bowl wonder that tastes like summer on a plate.
Ingredients
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 eggs
- 1 cup pineapple juice
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the glaze:
- 1/2 cup pineapple juice
- 1 cup powdered sugar
- 1/2 cup butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan or 9-inch round cake pan.
- In a large bowl, mix cake mix, pudding, eggs, pineapple juice, oil, sour cream, and vanilla until smooth.
- Pour into prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
- While the cake bakes, make the glaze: combine pineapple juice, powdered sugar, butter, and vanilla in a small saucepan. Simmer until smooth and syrupy.
- When cake is done, let it cool for 10 minutes, then poke holes with a skewer and pour warm glaze over the cake slowly, letting it soak in.
- Let cool completely before slicing. Serve with extra glaze or pineapple slices on top if desired.
Notes
Pro oh là là tip: For a glowing finish like the one in the photo, top the cake with pineapple rings or chunks before pouring the glaze. The fruit warms and glistens like a tarte renversée. Very French, very fabulous.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Snacks & Desserts
- Method: Baked
- Cuisine: Southern French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Pro oh là là tips for the best pineapple juice cake
If you want more sunshine in each bite, stir a spoonful of crushed pineapple into the glaze or scatter some under the batter before baking. It leans toward an upside down cake, only softer, stickier, and made to be imperfect.
Try it warm with a little vanilla pudding on the side or serve it plain on a linen napkin with coffee. It’s the kind of sweet that feels both casual and a little dressed up, like a dessert someone made because they missed you.
Cover any leftovers and keep them at room temperature for up to three days. The glaze will sink in overnight and soften the crumb into something between a cake and a memory.
Pineapple juice cake FAQs: storage, swaps, and secrets
Can I make pineapple juice cake without pudding mix?
Yes, you can skip the pudding, but the texture will change. The pudding mix adds moisture and richness, making the crumb soft and lush. Without it, the cake will be lighter and more sponge-like, but still flavorful if you don’t mind a drier finish.
Does pineapple juice cake need to be refrigerated?
Not necessarily. Pineapple juice cake can stay fresh at room temperature for up to 3 days, covered tightly. If your kitchen is warm or humid, refrigeration helps prevent spoilage. Just bring it to room temp before serving so the glaze softens back into a syrupy shine.
Can I use crushed pineapple instead of juice?
Yes, but you’ll need to strain or purée it first. Crushed pineapple adds a touch of texture and extra sweetness. For a more rustic pineapple cake, you can stir a spoonful into the batter or use it as a topping beneath the glaze for visual appeal.
Is this the same as pineapple upside down cake?
Not quite. Pineapple upside down cake uses caramelized rings baked at the bottom, then flipped for that classic glossy top. Pineapple juice cake, on the other hand, is soaked in a hot buttery glaze after baking, which gives it that deeply saturated crumb and sticky top.
Can I make pineapple juice cake from scratch instead of using boxed mix?
Yes. A homemade yellow cake base works well. Just keep the ratio of wet to dry ingredients similar, and don’t skip the pineapple juice glaze. That’s where the real magic happens. The boxed mix just makes things faster and more foolproof for busy bakers.
The best recipes are the ones that leave a trace. Sticky fingers, warm plates, a smear of glaze on someone’s chin. This pineapple juice cake does exactly that. Let it catch the sunlight on your counter. That’s the kind of magic we bake for.
Bon appétit!
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Craving more buttery bakes like this pineapple juice cake? You might fall in love with these sweet slices too:
Blackberry cobbler with cake mix: bubbling, golden, and made for vanilla ice cream
Limoncello mascarpone cake: light, bright, and perfect with coffee
Strawberry cheesecake dump cake: messy, creamy, and dangerously easy
Cinnamon roll honeybun cheesecake: sweet chaos in every forkful