This 6-ingredient Pineapple Bundt Cake is full of pineapple flavor right down to the sweet glaze. Quick and easy to make using a cake mix as the base, you’ll love this pineapple cake recipe for any occasion.
Easy Pineapple Bundt Cake Recipe
Whenever you need a stunning cake for a birthday, picnic, potluck, or to serve after a delicious dinner, this Pineapple Bundt Cake is just right! It’s really simple to make and basically foolproof with my easy to follow step-by-step instructions. The cake is super moist and the pineapple glaze added on top just adds the perfect amount of pineapple flavor.
Love a good pineapple dessert? We’ve got plenty for you to try! Try our Pineapple Poke Cake, Pineapple Cheesecake Dessert, Pineapple Crumb Cake, Pineapple Coconut Bread, or our Pineapple Upside-Down Cake.
Ingredients Needed
Here’s what you’ll need to make Pineapple Bundt Cake (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Yellow cake mix – any yellow cake mix you like will work well.
- Butter – use salted or unsalted butter.
- Pineapple juice – be sure you’re using prepared pineapple juice (ready to drink) and not undiluted concentrate.
- Eggs – we used large room temperature eggs.
- Canned pineapple – we use crushed but you can also use pineapple chunks.
- Powdered sugar – for the glaze.
How To Make This Pineapple Cake
- Preheat the oven to 350F degrees. Prepare a Bundt pan by greasing it well with non-stick cooking spray (or easy release baking spray which contains flour).
- In a large bowl, use an electric mixer on low speed to combine cake mix, ½ cup melted butter, and pineapple juice, mixing just until smooth.
- Add the eggs and crushed pineapple (with the juice) and mix with the electric mixer on medium to high speed until well combined.
- Pour the batter into a Bundt cake pan and bake at 350F for 35-40 minutes until a toothpick placed into the cake comes out clean.
- While the cake is baking, combine ¾ cup pineapple juice, ½ cup of the powdered sugar, and the ¼ cup butter in a medium saucepan and heat over medium heat, stirring often, until the glaze begins to simmer. Remove the glaze from the heat.
- When the cake is fully baked, remove it from the oven and poke holes all over the cake in the pan to allow the glaze to soak into the cake. Pour 1/3 of the glaze over the cake in the pan.
- Invert the pan onto a large plate or cake pedestal. Lift the pan away from the cake. Whisk the remaining 1 ½ cups of powdered sugar into the glaze, then brush it over the whole cake.
Serving
Here are some great topping ideas for serving your Pineapple Cake:
- Whipped cream
- Ice cream
- Wedges of fresh pineapple
- Maraschino cherries for garnish
- Sprinkle of coconut
Variations
Cake – we prefer a yellow cake mix with this recipe, but a white cake mix or even a pineapple cake mix (for extra pineapple flavor) would work well.
Turn this into a Pineapple Upside Down Bundt Cake – sprinkle brown sugar on the pan before baking and place pineapple rings (with maraschino cherries in the middle) around the bottom before you add the cake mix.
Glaze or Frosting – I prefer glaze for this cake, but frosting would work as well! If you go that route, I think that cream cheese frosting would work best.
Storing & Freezing
- Store – keep the leftover cake wrapped well with plastic wrap or in an airtight container. It will stay fresh at room temperature or in the fridge for up to five days.
- Freeze – Cool the cake completely, then wrap it in plastic wrap. Store the cake in a zip-lock plastic bag or wrap it in two layers of aluminum foil. Place in the freezer for up to 3 months.
More Bundt Cake Recipes You’ll Love
- Lemon Nothing Bundt Cake Recipe
- Strawberry Bundt Cake
- Bundt Coffee Cake With Cinnamon Swirl
- Chocolate Bundt Cake
- Chocolate Peanut Butter Bundt Cake
Pineapple Bundt Cake
Ingredients
Cake
- 1 15 ounce box yellow cake mix unprepared
- 1/2 cup butter melted
- 3/4 cup pineapple juice
- 3 eggs
- 1 cup canned crushed pineapple no need to drain
Glaze
- 3/4 cup pineapple juice
- 2 cups powdered sugar divided
- 1/4 cup butter
Instructions
- Preheat the oven to 350F degrees. Prepare a bundt pan by greasing it well with non-stick baking spray (or easy release baking spray which contains flour).
- In a large mixing bowl, use an electric mixer on low speed to combine cake mix, ½ cup melted butter, and pineapple juice, mixing just until smooth.
- Add the eggs and crushed pineapple (with the juice) and mix with the electric mixer on medium to high speed until well combined.
- Pour the cake batter into the prepared bundt pan.
- Bake the cake at 350 degrees for 35-40 minutes until a toothpick placed into the cake comes out clean.
- While the cake is baking, combine ¾ cup pineapple juice, ½ cup of the powdered sugar, and the ¼ cup butter in a medium saucepan and heat over medium heat, stirring often, until the glaze begins to simmer. Remove the glaze from the heat.
- When the cake is fully baked, remove it from the oven and poke holes all over the cake in the pan to allow the glaze to soak into the cake. Pour 1/3 of the glaze over the cake in the pan. Set the cake aside to cool in the pan for 15 minutes.
- Invert the pan onto a large plate or cake pedestal. Lift the pan away from the cake.
- Whisk the remaining 1 ½ cups of powdered sugar into the glaze, then brush it over the whole cake.
- Slice the cake and serve at room temperature.
Last Step:
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3 comments on “Easy Pineapple Bundt Cake”
I followed the instructions for the cake exactly, though on the glaze I changed it up somewhat. I didn’t make the 2nd part of the glaze. The original glaze I made slightly thicker and poured that over the cake several times. Doing the 2nd element of the glaze to me was just way too much sugar. I wanted to taste more of the pineapple. I had a huge number of neighbors coming over asking “What is that heavenly smell?” I was able to save a small piece for myself.
Can I use a Pineapple cake mix for this? Thank you!!
Hi Pamela. Sure you could up the pineapple flavor that way.