Instructions
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, or use non-stick cooking spray.
Step 2: Make the Batter
In a large bowl, combine cake mix, pudding mix, eggs, oil, pineapple juice, and vanilla extract. Beat on medium speed for 2-3 minutes, until smooth.
Step 3: Bake the Cake
Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Make the Glaze
While the cake bakes, whisk together powdered sugar, pineapple juice, and melted butter until smooth.
Step 5: Glaze & Cool
Let the cake cool in the pan for 10 minutes. Invert onto a wire rack or serving plate. Pour glaze over the warm cake.
Step 6: Enjoy!
Let cool completely before slicing and serving. Enjoy!
Cook Notes
- Use 100% pineapple juice for best flavor. Freshly squeezed is also great!
- Grease the Bundt pan well to prevent sticking.
- Glaze while warm for maximum absorption.
Variations
1. Pineapple Coconut Cake
Add 1/2 cup shredded coconut to the batter.
2. Lemon Pineapple Cake
Add 1 tablespoon lemon zest and replace 1/4 cup pineapple juice with lemon juice.
3. Pineapple Upside-Down Bundt Cake
Place pineapple rings and maraschino cherries in the bottom of the pan before adding batter.
Serving Suggestions
- Whipped cream
- Vanilla ice cream
- Toasted coconut or fresh pineapple chunks
Frequently Asked Questions
Can I Make This Ahead?
Yes! Make 1-2 days in advance. Store covered at room temperature or in the refrigerator.
How to Store Leftovers?
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Can I Freeze It?
Yes! Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
This moist and delicious Pineapple Juice Cake is a guaranteed crowd-pleaser! Enjoy!