This beautiful golden Pineapple 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 perfect bundt cake for any occasion.
Pineapple Cake
Whenever you need a stunning cake for a birthday, picnic, potluck, or to serve after a delicious dinner, this Pineapple Cake is just right! It’s really simple to make and basically foolproof with my easy to follow step-by-step instructions.
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The Ingredients
Here’s what you’ll need to make Pineapple 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 regular salted butter.
- Pineapple juice – be sure you’re using prepared pineapple juice (ready to drink) and not undiluted concentrate.
- Eggs – we used large eggs.
- Canned crushed pineapple – be sure to drain the pineapple very well before adding it to the cake.
- Powdered sugar – the powdered sugar will give the glaze the right amount of sweetness and thicken it a little bit.
How to Make Pineapple Cake
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 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. 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.
How to Serve Pineapple Cake
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
How to Store the Leftover Cake
Keep the leftover cake wrapped well with plastic wrap. It will stay fresh at room temperature or refrigerated for up to five days.
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Pineapple Cake
Ingredients
Cake
- 1 box 15.25 ounce 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 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. 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.
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