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.

Pineapple juice cake recipe | Oh Là Là Recipes

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

Scale

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

Cook Mode Prevent your screen from going dark

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