Pineapple Bundt Cake (only 6-ingredients)

5 from 6 votes

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By: Jill Mills Posted: Jun 22, 2021 Updated: Nov 25, 2023

This beautiful golden 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 perfect Bundt cake 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.

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 You’ll Need

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 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 – we use crushed but you can also use chunked pineapple.
• 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 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.

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 Pineapple Bundt Cake

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.

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

5 from 6 votes

Pineapple Bundt Cake

This beautiful glazed Pineapple Bundt Cake is full of pineapple flavor right down to the glaze. Quick and easy to make using a cake mix as the base, you'll love this perfect Bundt cake for any occasion.

Servings: 8

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

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Ingredients

  

1x2x3x

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.

Last Step:

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Nutrition

Calories: 572kcal | Carbohydrates: 94g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 633mg | Potassium: 153mg | Fiber: 1g | Sugar: 66g | Vitamin A: 638IU | Vitamin C: 7mg | Calcium: 161mg | Iron: 2mg

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