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A slice of moist Pineapple Juice Cake with a butter-pineapple glaze on a plate.

Pineapple Juice Cake

A moist and tender cake infused with bright pineapple flavor, perfect for casual gatherings and potlucks.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour
  • 1.5 cups sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 3 large eggs
  • 0.75 cup neutral oil or melted butter Use melted butter for a richer flavor.
  • 1 cup pineapple juice, plus more for the glaze Choose a pineapple juice you enjoy.
  • 1 teaspoon vanilla extract

Instructions
 

Preparation
  1. Heat your oven to 350 F (175 C). Grease your pan well, especially if using a bundt pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the eggs, oil (or melted butter), pineapple juice, and vanilla extract.
  4. Combine the wet ingredients into the dry ingredients and stir until just combined; do not over mix.
Baking
  1. Pour the batter into the prepared pan. For a bundt pan, start checking for doneness at 40 minutes. For a 9 by 13 pan, check at 30-35 minutes.
  2. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Glazing
  1. While the cake is baking, make the glaze by combining 1 cup of pineapple juice with 1 cup of sugar in a small pot.
  2. Heat gently, stirring until the sugar dissolves; it does not need to boil.
  3. Once the cake is out of the oven and has cooled for about 10 minutes, poke holes in it using a skewer or fork.
  4. Slowly spoon the warm glaze over the cake, allowing it to soak in.

Notes

The cake tastes even better after sitting for a few hours or overnight. Store it covered at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze individual slices for 2-3 months.