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Pineapple Juice Cake (Moist Southern Bundt Cake)

This Pineapple Juice Cake is incredibly moist, buttery, and bursting with sweet pineapple flavor. Made with a simple cake mix and finished with a rich homemade pineapple glaze that soaks into every bite, this easy Southern dessert is perfect for holidays, potlucks, Sunday dinner, and any occasion worth celebrating.

Ingredients

  • 1 box Duncan Hines Perfectly Moist Pineapple Supreme Cake Mix or yellow cake mix
  • 4 large eggs
  • ¾ cup vegetable oil
  • 6 oz pineapple juice
  • Pineapple Glaze
  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter
  • 6 oz pineapple juice

Instructions

  1. Preheat oven to 325°F. Generously grease and flour a Bundt pan.
  2. In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and pineapple juice. Mix until smooth and well combined.
  3. Pour the batter into the prepared Bundt pan and spread evenly.
  4. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  5. While the cake is baking, prepare the glaze. In a small saucepan over medium-low heat, combine the powdered sugar, butter, and pineapple juice. Stir continuously until the butter melts and the glaze is smooth. Do not allow it to boil.
  6. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
  7. Carefully invert the cake onto a serving platter.
  8. While the cake is still warm, use a wooden skewer or fork to poke holes all over the top of the cake.
  9. Slowly pour the warm pineapple glaze over the cake, allowing it to soak into the holes before adding more.
  10. Let the cake cool completely before slicing and serving.

Recipe Notes

Duncan Hines Pineapple Supreme Cake Mix gives the cake extra pineapple flavor, but yellow cake mix works just as well.

• Pour the glaze over the cake while both the cake and glaze are still warm for maximum absorption.

• Poking holes allows the glaze to soak deep into the cake, creating its signature moist texture.

• This cake tastes even better the next day after the glaze has had time to fully absorb.

• Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.

• Freeze for up to 3 months.