Introduction

This Easy Pineapple Juice Cake Recipe delivers a wonderfully moist and fluffy dessert in just about an hour. The natural sweetness and tang of pineapple juice create a simple, crowd-pleasing cake perfect for any occasion. For another tropical flavor combination, try the Black Bean Mango Salad Recipe. This cake is a fantastic way to enjoy a sweet treat with minimal fuss.

Ingredients

This Pineapple Juice Cake Recipe yields a supremely moist and tender crumb, bursting with sweet-tart tropical flavor in every bite.

• 1 box yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 large eggs
• 1 cup vegetable oil
• 1 cup pineapple juice
• 1 (8 ounce) can crushed pineapple, undrained
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup evaporated milk (or whole milk)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts (optional)
• 1 cup shredded coconut (optional)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Pineapple Juice Cake Recipe is about 20% faster than similar recipes from scratch, thanks to its straightforward mixing method and single-pan baking.

Step-by-Step Instructions

Step 1 — Prep Your Pans and Preheat

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or bundt pan thoroughly to ensure your Pineapple Juice Cake releases cleanly after baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed for a consistent crumb in your cake.

Step 3 — Cream Butter and Sugar

Using a stand or hand mixer, beat the room-temperature butter and granulated sugar together on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air for a tender texture.

Step 4 — Incorporate Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract. Scrape down the sides of the bowl to ensure everything is fully combined.

Step 5 — Alternate Wet and Dry Ingredients

With the mixer on low speed, add the dry flour mixture and the crushed pineapple (with its juice) to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix just until the batter is smooth and no dry streaks remain; do not overmix.

Step 6 — Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 40-50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top is golden and springs back when lightly touched.

Step 7 — Prepare the Pineapple Glaze

While the cake bakes, make the glaze. In a small saucepan, combine pineapple juice, sugar, and butter. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it cool slightly; it will thicken as it cools.

Step 8 — Glaze the Warm Cake

As soon as the cake comes out of the oven, use a skewer to poke holes all over the top. Slowly pour the warm pineapple glaze over the hot cake, allowing it to soak in completely. This creates the signature moist, flavorful crumb.

Step 9 — Cool and Serve

Let the glazed cake cool completely in the pan on a wire rack before slicing. For best results, let it rest for a few hours or overnight, covered, to allow the flavors to meld and the texture to become perfectly moist.

Nutritional Information

Calories	Approx. 320 kcal
Protein	3-4 g
Carbohydrates	55 g
Fat	11 g
Fiber	1 g
Sodium	220 mg

Note: These are estimated values per serving for this Pineapple Juice Cake Recipe, based on typical ingredients and serving size. Actual values can vary depending on specific brands and measurements used.

Healthier Alternatives

This classic Pineapple Juice Cake Recipe is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to different dietary needs without sacrificing its signature moist, tropical flavor.

• Greek Yogurt for Oil — Swap half the oil for plain Greek yogurt to boost protein and create a slightly denser, tangier crumb that pairs beautifully with the pineapple.
• Almond or Coconut Flour — Use a 1:1 gluten-free flour blend, or substitute up to half the all-purpose flour with almond flour for a nutty, lower-carb version with added protein.
• Applesauce or Mashed Banana — Replace some of the sugar or oil with unsweetened applesauce or mashed ripe banana for natural sweetness and moisture, reducing refined sugars.
• Coconut Sugar or Monk Fruit — Use coconut sugar for a mineral-rich, caramel-like sweetness, or a monk fruit blend to significantly cut carbs and calories in this Pineapple Juice Cake Recipe.
• Dairy-Free Butter & Milk — Use plant-based butter and a milk alternative like oat or almond milk for a rich, completely dairy-free cake that stays incredibly moist.
• Reduced-Sodium Baking Powder — If managing sodium, look for a low-sodium baking powder to lighten the cake without altering the rise or tropical taste.
• Crushed Pineapple in Juice — Opt for pineapple packed in its own juice instead of heavy syrup to control added sugars while maximizing fruity flavor.
• Chia or Flax “Egg” — For an egg-free version, mix 1 tablespoon chia or ground flaxseed with 3 tablespoons water per egg to bind the batter effectively.

Serving Suggestions

• Pair a slice of this moist Pineapple Juice Cake Recipe with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a delightful contrast of warm and cool.
• For a tropical brunch, serve it alongside fresh fruit salad and a mimosa made with the same pineapple juice used in the cake.
• This cake is perfect for potlucks and picnics; bake it in a 9×13-inch pan for easy transport and serving.
• Elevate a simple dessert by plating individual slices with a drizzle of caramel sauce and a sprinkle of toasted coconut flakes.
• For a festive occasion, turn this pineapple juice cake into a stunning layered dessert with cream cheese frosting and crushed pineapple filling.
• Enjoy a slice with a cup of strong coffee or black tea to balance the cake’s natural sweetness.

This versatile pineapple juice cake shines whether served simply dusted with powdered sugar or dressed up as an elegant dessert centerpiece.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, butter, and dairy to room temperature for a smoother, more voluminous batter.
• Mistake: Overmixing the batter once flour is added. Fix: Mix just until the dry ingredients are incorporated to avoid a dense, tough crumb.
• Mistake: Substituting crushed pineapple for juice. Fix: Use pure, unsweetened pineapple juice as specified; pulp alters moisture and texture significantly.
• Mistake: Under-baking the cake, leading to a gummy center. Fix: Test for doneness with a toothpick; it should come out clean, not just moist.
• Mistake: Pouring glaze on a hot cake. Fix: Let the cake cool for 10-15 minutes so the glaze soaks in evenly without making it soggy.
• Mistake: Skipping the step of poking holes before glazing. Fix: Use a skewer to create channels for the sweet pineapple juice glaze to penetrate deeply.
• Mistake: Using a pan that’s too small. Fix: A standard 9×13-inch pan is ideal; a smaller one risks overflow and uneven baking.
• Mistake: Not tasting the pineapple juice first. Fix: Ensure your juice is flavorful and not bitter, as it defines the entire cake’s taste profile.

Storing Tips

• Fridge: Cool your Pineapple Juice Cake completely, then cover tightly with plastic wrap or store in an airtight container. It will stay moist and fresh for up to 5 days in the refrigerator.
• Freezer: For longer storage, wrap the whole cake or individual slices securely in plastic wrap and then aluminum foil. Place in a freezer-safe bag or container. Your Pineapple Juice Cake can be frozen for up to 3 months for best quality.
• Reheat: Thaw frozen cake overnight in the fridge. To serve warm, place individual slices on a microwave-safe plate and heat for 15-20 seconds, or warm the whole cake in a 300°F (150°C) oven for 10-15 minutes until it reaches an internal temperature of at least 165°F (74°C).

Always allow the cake to cool to room temperature before storing to prevent condensation, which can make it soggy. For food safety, do not leave the cake at room temperature for more than 2 hours.

Conclusion

This Pineapple Juice Cake Recipe is a wonderfully moist and flavorful dessert that’s sure to impress. If you love tropical flavors, you might also enjoy our Christmas Hawaiian Carrot Pineapple Cake Recipe. Give this cake a try and let us know what you think in the comments below!

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FAQs

Can I use fresh pineapple juice instead of canned?

Yes, you can use fresh pineapple juice. Ensure it is unsweetened and at room temperature for the best results in this Pineapple Juice Cake Recipe. The flavor may be slightly brighter, but the cake will still be delicious.

How should I store this cake to keep it moist?

Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it; the pineapple juice helps keep it moist. This Pineapple Juice Cake Recipe yields a cake that stays tender for days.

Can I add nuts or other mix-ins to the batter?

Absolutely. Chopped pecans or walnuts are a classic addition. Fold about one cup into the batter just before pouring it into the pan for added texture and flavor in your Pineapple Juice Cake.