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You know those recipes that instantly transport you to a happy place? For me, Pineapple Juice Cake is that slice of comfort. It’s the kind of dessert my grandma used to bring to family potlucks—always in her well-loved bundt pan, glistening with that sweet pineapple syrup. Every bite tastes like sunshine after a rainy day—tropical, moist, and just sweet enough to keep you reaching for another forkful. Whether you’re gathering with family or just want a little pick-me-up, this cake never fails to bring smiles to the table. Trust me, it’s one of those “make it once, crave it forever” kind of treats!
Why You’ll Love This Recipe:
- Super moist and tender, thanks to the pineapple juice and simple syrup
- Ridiculously easy—starts with a box mix but tastes homemade
- Crowd-pleaser at potlucks, parties, or Sunday dinner
- Tropical twist. That feels like; a mini-vacation in every bite
- Stays fresh for days. (If it lasts that long!)
Ingredients
For the Cake:
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup vegetable oil
- 3/4 cup pineapple juice
- 4 eggs, room temperature
For the Pineapple Syrup:
- 2 cups powdered sugar
- 3/4 cup pineapple juice
- 4 tablespoons butter, melted (still hot)
Instructions
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and flour a standard bundt pan very well. - Mix the Cake Batter:
Combine the cake mix; oil, pineapple juice, and eggs in a large bowl. Beat until just combined and smooth—don’t overmix. - Bake:
Pour batter into the prepared bundt pan. Bake for 28–32 minutes; or until a toothpick inserted comes out clean. - Cool Slightly:
Let the cake cool in the pan for 10–15 minutes while you make the syrup. - Make the Pineapple Syrup:
In a bowl, whisk powdered sugar and pineapple juice into the hot, melted butter until smooth and glossy. - Soak & Glaze:
While the cake is still warm in the pan; use a fork or skewer to poke holes all over the top. Slowly pour about ¾ of the syrup over the cake, letting it soak in. - Invert & Finish:
Let the cake sit another 15 minutes, then carefully invert onto a serving plate. Drizzle the remaining syrup over the top. Let cool (if you can wait!), then slice and serve.
Pro Tips & Notes
- Don’t skip poking holes—it lets the syrup soak deep into the cake.
- Add a teaspoon; of vanilla or coconut extract to the cake batter for a little zing.
- Store leftovers at room temperature for up to 3 days, or refrigerate for extra moistness.
FAQ
Can I use fresh pineapple juice?
Absolutely! Fresh juice gives an even brighter flavor. Just strain out any pulp for a smooth syrup.
Can I use a different cake mix?
White or butter cake mix works well, too! Yellow is classic for that buttery richness.
Can I freeze this cake?
Yes! Wrap slices tightly. and freeze for up to 2 months. Thaw and warm slightly for the best texture.
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