If you’re craving a dessert that’s moist, sweet, and bursting with tropical flavor, this Pineapple Juice Cake is just what you need. Made with a simple cake mix base and topped with a luscious pineapple syrup, it’s an easy yet impressive dessert that’s perfect for family gatherings, holidays, or whenever you want a taste of sunshine.
Why You’ll Love This Recipe
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Easy & Quick: Made with a boxed cake mix for convenience, but tastes completely homemade.
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Incredibly Moist: The pineapple syrup soaks into the cake, making every bite tender and flavorful.
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Crowd-Pleaser: A tropical twist that’s always a hit at potlucks and parties.
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Make-Ahead Friendly:Actually gets better as it sits since the syrup infuses the cake.
Ingredients
For the Cake
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1 (15.25 oz) box yellow cake mix
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¾ cup vegetable oil
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¾ cup pineapple juice
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4 eggs, room temperature
For the Pineapple Syrup
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2 cups powdered sugar
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¾ cup pineapple juice
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4 tablespoons butter, melted (still hot)
Instructions
1. Prepare & Bake the Cake
Preheat your oven to 350°F (175°C). Grease a standard Bundt pan. In a large mixing bowl, combine the yellow cake mix, vegetable oil, pineapple juice, and eggs. Mix until just combined—don’t overmix. Pour the batter into the prepared Bundt pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
2. Make the Syrup
While the cake cools slightly, prepare the syrup. In a medium bowl, whisk together the powdered sugar and pineapple juice. Slowly stir the hot, melted butter into the mixture until smooth and glossy.
3. Soak the Cake
Let the cake cool in the pan for 10–15 minutes. Using a fork or skewer, poke holes all over the top of the cake. Pour about ¾ of the syrupover the cake, allowing it to seep into the holes. Let it rest for another 15 minutes.
4. Serve
Invert the cake onto a serving plate. Drizzle the remaining syrup over the top for extra sweetness and shine. Slice and enjoy!
Tips & Variations
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Add Extra Pineapple Flavor: Fold in crushed pineapple (well-drained) into the batter for more texture.
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Coconut Twist: Sprinkle sweetened shredded coconut over the syrup for a tropical topping.
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Storage: Keep covered at room temperature for 2 days, or refrigerate for up to 5 days. This cake actually tastes even better the next day!
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Freezer-Friendly: Freeze slices individually wrapped for up to 2 months.
Final Thoughts
This Pineapple Juice Cake is the perfect balance of sweet, tangy, and buttery richness. With its moist texture and tropical flavor, it’s a dessert that will transport you straight to a sunny island getaway. Whether you’re serving it at a potluck or enjoying it with a cup of coffee, this cake is guaranteed to brighten your day.