Pineapple Juice Cake

Pineapple Juice Cake is a moist and flavorful dessert that combines the tropical sweetness of pineapple with the richness of a buttery cake. This recipe uses a simple yellow cake mix, enhanced with pineapple juice, to create a tender, melt-in-your-mouth texture.

The cake is then soaked in a pineapple syrup, infusing every bite with juicy, tangy sweetness. Perfect for any occasion, this cake is easy to make yet impressively delicious.

Pineapple Juice Cake

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

Instructions:

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.

Notes:

Room Temperature Eggs: Using room temperature eggs helps the batter mix more evenly, resulting in a smoother cake texture.

Fresh Pineapple Juice: For the best flavor, use fresh pineapple juice if possible. It will add a more vibrant taste compared to canned juice.

Bundt Pan Preparation: Grease the bundt pan thoroughly, especially in all the crevices, to ensure the cake releases cleanly.

Syrup Absorption: Poking holes in the cake before pouring the syrup allows it to seep in deeply, making the cake extra moist and flavorful.

Serving Suggestions: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage: Store any leftovers in an airtight container. The cake can stay moist for several days due to the syrup.

Substitutions: If you prefer a less sweet cake, reduce the amount of powdered sugar in the syrup, or use a pineapple glaze instead.

Texture: The syrup-soaked cake has a dense, moist texture, which makes it a perfect dessert for summer gatherings or potlucks.

Make-Ahead: This cake can be made a day in advance. The flavors will meld together even more as it sits.

Variations: For a twist, try adding shredded coconut or crushed pineapple to the batter for additional texture and flavor.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Calories: 400 kcal | otal Fat: 20g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 300mg | Total Carbohydrates: 55g | Dietary Fiber: 1g | Sugars: 40g | Protein: 4g

Frequently Asked Questions:

Can I use fresh pineapple juice instead of canned?

Yes, you can use fresh pineapple juice. It will give the cake a fresher flavor.

Just make sure it’s strained to remove any pulp.

What type of yellow cake mix should I use?

Any standard yellow cake mix will work.

You can choose between brands, or even a gluten-free option if you prefer.

Can I substitute the vegetable oil with another type of oil?

Yes, you can use other neutral oils like canola or grapeseed oil.

Coconut oil can also be used, but it will add a slight coconut flavor.

Do I have to use a bundt pan, or can I use a different type of pan?

A bundt pan is recommended for the best presentation, but you can use a 9×13-inch pan or two 9-inch round pans.

Adjust the baking time as needed.

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead.

The flavors might even improve as the syrup soaks in. Store it covered at room temperature.

What’s the best way to store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days.

You can also refrigerate it, but bring it to room temperature before serving for the best texture.

Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and it should last up to 2 months.

Thaw at room temperature before serving.

Can I add anything to the cake batter for extra flavor or texture?

Yes, you can add crushed pineapple, shredded coconut, or even chopped nuts to the batter for added flavor and texture.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

The top should also be lightly golden.

Can I reduce the amount of sugar in the syrup?

Yes, you can reduce the sugar to your taste.

However, keep in mind that the syrup is what gives the cake its moistness and sweet flavor, so reducing it too much might affect the overall taste.