Pineapple Juice Cake

I knew how much we loved the Orange Juice Cake that I shared a few weeks back, but had no idea y’all were going to love it as much as you do. Mom’s been making that thing for years and I’ve just always enjoyed it so much, but the comments and emails I’ve gotten prove y’all are just as crazy about it!

One of the comments that I got was from Cheryl Griffis. She asked if I had ever swapped the orange juice out for pineapple juice. GENIUS,” I thought. So I got in the kitchen and set out to do just that.

I made a few tweaks to capitalize on all that delicious pineapple flavor and boy did it turn out amazing!! I think this one might even edge out the orange juice version, but I’ve always been a huge pineapple fan.

The super moist cake is infused with pineapple flavor in the batter and the butter-pineapple glaze that it gets soaked in amps that pineapple flavor up even more!

I took these photos and may have eaten 2 slices… okay, 3. If you’re a fan of the orange juice version and love pineapple, I bet you’re going to devours this. Seriously. Y’all enjoy!

Why You’ll Love This Recipe

This Pineapple Juice Cake is a tropical twist on a classic favorite. It’s incredibly moist and bursting with the sweet, tangy flavor of pineapple. The buttery glaze adds an extra layer of indulgence that’s sure to be a hit with your family and friends.

Kitchen Equipment You’ll Need

• Mixing bowls
• Electric mixer
• Baking pan (Bundt or tube pan)
• Whisk
• Measuring cups and spoons

Ingredients

• 1 package of yellow cake mix
• 1 package of instant vanilla pudding mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1 cup pineapple juice
• 1/4 cup water
• 1/2 cup butter
• 1 cup powdered sugar
• 1/4 cup pineapple juice (for glaze)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your baking pan.
2. In a large mixing bowl, combine the cake mix and pudding mix.
3. Add the eggs, vegetable oil, pineapple juice, and water to the dry ingredients. Beat with an electric mixer on medium speed until smooth.
4. Pour the batter into the prepared baking pan.
5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the glaze. In a small saucepan, melt the butter over medium heat. Stir in the powdered sugar and pineapple juice until smooth.
7. Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Then, invert it onto a serving plate.
8. While the cake is still warm, poke holes all over it with a skewer or fork. Pour the glaze over the cake, allowing it to soak in.

Tips for Success

• Make sure to grease and flour your pan thoroughly to prevent sticking.
• Use fresh pineapple juice for the best flavor.
• Allow the glaze to soak into the cake for at least 30 minutes before serving.

Additional Tips or Variations

For a coconut twist, add 1/2 cup of shredded coconut to the cake batter. You can also top the cake with toasted coconut flakes for extra flavor and texture.

Nutritional Highlights (Per Serving)

• Calories: 320
• Fat: 15g
• Carbohydrates: 45g
• Protein: 3g
• Sugar: 30g

Frequently Asked Questions (FAQ)

Can I use canned pineapple juice? Yes, canned pineapple juice works perfectly fine for this recipe.

How should I store the cake? Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze this cake? Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Conclusion

I hope you give this Pineapple Juice Cake a try! It’s a delightful dessert that’s sure to impress. Let me know how it turns out in the comments below, and feel free to share your variations or tips. Enjoy!