Pineapple Juice Cake
A Tropical Delight for Every Occasion
Pineapple Juice Cake is a luscious dessert that brings the sunny flavors of the tropics to your table. Bursting with the natural sweetness of pineapple juice, this cake is moist, tender, and packed with flavor. It’s a perfect choice for summer picnics, family celebrations, or just a midweek treat that feels like a mini getaway.
The Secret to Unbeatable Moisture
What sets Pineapple Juice Cake apart is the magic of pineapple juice itself. Infused into both the batter and a glaze poured over the warm cake, the juice ensures every bite is moist and flavorful. The result is a dessert that stays fresh and delicious, making it ideal for make-ahead gatherings or sharing with loved ones.
An Easy Yet Impressive Dessert
Despite its impressive taste and presentation, Pineapple Juice Cake is incredibly easy to make. With simple ingredients and straightforward steps, it’s a foolproof recipe for bakers of all skill levels. Whether you’re a seasoned pro or a first-timer in the kitchen, this cake delivers stunning results every time.
A Versatile Crowd-Pleaser
Pineapple Juice Cake can be dressed up or down to suit any occasion. Serve it as is for a simple treat, or top it with whipped cream, toasted coconut, or a scoop of vanilla ice cream for an elegant dessert. Its bright, fruity flavor appeals to all ages, making it a guaranteed crowd-pleaser that everyone will love.
Ingredients
Cake
1 (15.25 oz) yellow cake mix
3/4 cup vegetable oil
3/4 cup pineapple juice
4 eggs, room temperature
Pineapple Syrup
2 cups powdered sugar
3/4 cup pineapple juice
4 tablespoons butter, melted, still hot
Directions
Preheat oven to 350 degrees F and grease a standard bundt pan.
In a large bowl, combine all cake ingredients and mix until just combined.
Transfer batter to the prepared bundt and bake for 28-32 minutes, or until an inserted toothpick comes out clean.
Allow cake to cool in pan for 10-15 minutes while you prepare the syrup.
Pineapple Syrup: Mix powdered sugar and pineapple juice into the melted butter while it’s still hot. Whisk until smooth.
Using a fork or skewer, poke holes all over the top of the cake (while it’s still in the pan), then pour about ¾ of the syrup over the top.
Allow syrup to soak in for 15 more minutes, then invert it onto a serving plate. Drizzle remaining syrup overtop.
