Moist Pineapple Juice Cake

This pineapple juice cake transforms a simple boxed mix into a tropical delight that tastes completely homemade. The secret lies in swapping water for pineapple juice in both the batter and glaze, creating an incredibly moist cake bursting with subtle fruit flavor that keeps everyone coming back for seconds.

I first made this cake for a summer potluck when I needed something quick yet impressive. The empty plate and requests for the recipe convinced me to keep this in my regular rotation. It has since become my go to dessert when hosting guests because it actually tastes better the day after baking.

Ingredients

• Yellow or butter cake mix: preferably Pillsbury brand for best results
• Vegetable oil: adds necessary moisture and creates tender crumb texture
• Pineapple juice: the star ingredient that infuses tropical flavor throughout
• Large eggs: provide structure and richness to the cake
• Powdered sugar: creates the perfect glaze consistency that seeps into the cake
• Unsalted butter: adds richness and shine to the glaze

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 325°F and thoroughly grease and flour a 10 to 12 cup Bundt pan. Be sure to get into all the crevices of your Bundt pan to ensure easy release later. A baking spray with flour works exceptionally well for this purpose.

Mix the Batter:

In a large bowl, combine the boxed cake mix, vegetable oil, pineapple juice, and eggs. Use an electric mixer to beat the ingredients together for a full 2 minutes. This extended mixing time incorporates air into the batter and ensures all ingredients are fully combined for a uniform texture.

Bake the Cake:

Pour the batter into your prepared Bundt pan, smoothing the top with a spatula for even baking. Bake at 325°F for 30 to 35 minutes. You will know the cake is done when a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Do not overbake or the cake will lose its signature moistness.

Prepare the Glaze:

While the cake begins cooling in its pan, make the glaze by combining powdered sugar, pineapple juice, and butter in a small saucepan. Cook over medium low heat, stirring frequently until the butter melts completely and the mixture becomes smooth. The glaze should be warm and pourable but not boiling hot.

Finish the Cake:

With the cake still in the pan, use a skewer or toothpick to poke holes all over the surface. These holes allow the glaze to penetrate deep into the cake. Pour the warm glaze slowly over the cake, allowing it to seep into the holes and around the edges. Let the cake cool for 15 to 20 minutes until most of the glaze has been absorbed before inverting onto a serving platter.

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The pineapple juice is truly the magical ingredient in this recipe. I once tried substituting orange juice when I was out of pineapple, and while still good, it lacked that special tropical essence that makes this cake so memorable. My grandmother actually introduced me to the technique of poking holes in the warm cake before adding glaze, a method she used for her famous rum cakes that I've gratefully adapted here.

Brand Matters

After extensive testing, I've found that not all boxed cake mixes perform equally in this recipe. Pillsbury consistently produces the best results with its 15.25 ounce size. Duncan Hines mixes often create texture issues, while Betty Crocker has reduced their mix size to 13.25 ounces, requiring recipe adjustments. The specific formulations of each brand react differently with the acidic pineapple juice, affecting both texture and rise.

Make It Your Own

While this recipe is perfect as written, you can personalize it in several ways. Add 1/2 cup of toasted coconut to the batter for a piña colada inspired cake. For special occasions, consider adding a tablespoon of rum to the glaze for sophisticated flavor. You can also fold in 1/2 cup of finely chopped fresh pineapple to the batter for texture contrast and bursts of fruit in every bite.

Serving Suggestions

This versatile cake pairs beautifully with various accompaniments. Serve warm slices with a scoop of vanilla ice cream for a delightful temperature contrast. For brunch presentations, add a dollop of lightly sweetened whipped cream and fresh berries. During summer months, I like to grill pineapple slices until caramelized and serve them alongside for an extra tropical touch that impresses guests.

Recipe FAQs

→ Can I use Duncan Hines cake mix for this pineapple juice cake?

Duncan Hines cake mixes often don't work well with this specific recipe. Pillsbury is recommended as the preferred brand, while Betty Crocker has reduced their mix size to 13.25 oz which may affect results.

→ How can I make the cake less moist if preferred?

If you prefer a less moist texture, simply use less of the pineapple glaze. The recipe intentionally creates a very moist cake by using all the glaze, but you can adjust according to your preference.

→ Can I substitute fresh pineapple juice with canned juice?

Yes, you can use canned pineapple juice for convenience. Both the cake batter and glaze will work well with either fresh or canned pineapple juice.

→ Why do I need to poke holes in the cake before adding the glaze?

Poking holes in the warm cake allows the pineapple glaze to penetrate deeper into the cake instead of just sitting on top. This creates the signature moisture throughout the entire cake and distributes the pineapple flavor evenly.

→ How long should I let the cake cool before removing it from the pan?

After pouring the glaze over the cake, allow it to cool for 15-20 minutes in the pan. This gives the cake time to absorb most of the glaze before inverting it onto a serving platter.

→ Can this pineapple cake be made in advance?

Yes, this cake can be made 1-2 days in advance. The moisture from the glaze helps keep it fresh. Store it covered at room temperature or refrigerate for longer storage.