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Pineapple Juice Cake

Pineapple Juice Cake with slices missing

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I knew how much we loved the Orange Juice Cake that I shared a few weeks back, but had no idea y’all were going to love it as much as you do.  Mom’s been making that thing for years and I’ve just always enjoyed it so much, but the comments and emails I’ve gotten prove y’all are just as crazy about it!

Pineapple juice Cake in pan while pouring glaze on topOne of the comments that I got was from Cheryl Griffis. She asked if I had ever swapped the orange juice out for pineapple juice.  “GENIUS,” I thought. So I got in the kitchen and set out to do just that.

Pineapple Juice Cake while serving a slice close photoI made a few tweaks to capitalize on all that delicious pineapple flavor and boy did it turn out amazing!!  I think this one might even edge out the orange juice version, but I’ve always been a huge pineapple fan.

Pineapple Juice Cake while serving a sliceThe super moist cake is infused with pineapple flavor in the batter and the butter-pineapple glaze that it gets soaked in amps that pineapple flavor up even more!  

I took these photos and may have eaten 2 slices… okay, 3.  If you’re a fan of the orange juice version and love pineapple, I bet you’re going to devours this.  Seriously.  Y’all enjoy!

Pineapple Juice Cake in serving platter

 

Pineapple Juice Cake while serving a slice close photo
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4.83 from 35 votes

Pineapple Juice Cake

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 8 to 10
Author: Stacey Little | Southern Bite

Ingredients

  • 1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury - See my note below)
  • 3/4 cup vegetable oil
  • 3/4 cup pineapple juice
  • 4 large eggs

For the glaze:

  • 2 cups powdered sugar
  • 3/4 cup pineapple juice
  • 4 tablespoons unsalted butter

Instructions

  • Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
  • Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl.  Beat about 2 minutes.  Pour the batter into the prepared pan.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides.  Allow the cake to start to cool in the pan while you make the glaze.
  • In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.  
  • Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

Notes

*After some reports from readers and lots of testing, I've found that Duncan Hines cake mixes often do not work with this recipe. I prefer to use Betty Crocker or Pillsbury.
This makes for an incredibly moist cake.  If you feel like that might not be your thing, feel free to use less of the glaze.  
Making This Recipe?Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!

 

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I added this recipe to Weekend Potluck!

Reader Interactions

Comments

  2. I really don’t like pineapple in chunks, slices, or crushed even,but have always loved pineapple juice! (Maybe it’s a texture thing?) Anyway, this cake sounds out of this world! I definitely must try it….thanks for sharing!

    Reply

    • I’ve only ever made it in a Bundt pan, but as with most cake mix cakes, it will fit into a 9×13 without any problem. Hope you’ll enjoy it!

      Reply

    • You can bake in a tube pan large enough to hold batter. That’s what I have used for years . I have also used Lemon Jello when I made the lemon version and was out of the instant pudding. This cake has always brought rave reviews. Do they make Pineapple Jello?

      Reply

        • Hi this recipe sounds delicious. I have made Lemon bundt cakes like this. I’m just curious if I could add a little bit of vanilla extract or extract to it? No I never have added vanilla to my lemon cake. Thanks

          Reply

      • We’ve made the lemon cake with lemon jello for years. A real favorite around here. Just took this pineapple cake out of the oven for a picnic today and just now noticed the don’t use Duncan Hines😩 I did. My favorite brand. We shall see how it turns out…

        Reply

        • Wow, maybe put the note about not using Duncan and Hines on top?! It’s 5am and I just got done making this for a birthday tomorrow….today. Can’t change it now. That is *very important* to know when looking at the ingrediant list. 😣

          Reply

      • Hi Stacey I made the pineapple juice cake and it came out just like the picture in your site. It tastes so good i could have eaten the whole thing all by my self.
        Thank you for the delicious simple recipes you provide. I also made the corn bread pudding and that to was fantastic. I am building a recipe box with all your recipes.
        Thanks
        Mrs Pearl

        Reply

  5. I just thought I should tell you, Stacey, that I blame my inability to lose weight on you! Every time I think I might be able to make the numbers on my scale go down, you showcase an absolutely yummy dessert and my (almost non-existent) will power disappears! 🙂 Seriously, this sounds sooo good! I think I need to make it and take it to some kind of social gathering so I don’t eat it all!

    Reply

      • Beverly and Stacey… you two cracked me up with your comments! Beverly, my willpower is totally nonexistent too 😬 I don’t live to eat, I simply enjoy food 😋 IMO, it’s not an addiction… if I had to be kept alive by some other means, then I guess I would adjust in time. So while I’m on this 🌎 I continue to enjoy the foods that heighten my tastebuds and make me rub my tummy with delight!
        Michelle

        Reply

        • I made the pineapple cake and was kind of dissapointed because i wanted more pineapple flavoring. And my cake didnt absorb all the glaze. When i make again i will double the recipe and maybe it will take all the glaze. Overall i give it a 8.

          Reply

      • I think if you made it in a sheet pan it would be good with a cool whip icing. I might have to give it a try. My mother-in-law used to make the orange juice one.

        Reply

  8. Read this recipe, made it using DH Butter Cake mix. Only adjustment was I baked it 40 minutes. Batter was very thin but baked well. Cake was very light and delicious.

    Reply

          • Most homemade cake mixes call for milk and require the dairy as part of the chemistry makeup. Replacing the milk with juice would cause a change in texture and possibly even lift. Most boxed cake mixes have some form of powdered dairy in them and therefore only call for water. Replacing the water with juice won’t affect the end product or texture.

          • Try adding powered mile to the dry ingredients first then add the juice. This is a very old bakers trick. It has always worked for me.

        • I found a really good on on Epicurious. I’v e been making and apple cake for years that uses oil, also carrot cake. Can’t wait to try the epicurious home made version. Don’t like chemicals.

          Reply

      • I hadn’t read all the comments, and I bought a plastic jug of Libby’s unsweetened pineapple juice for the cake. I don’t like the canned kind because it always tastes like metal to me. Anyway, the cake turned out beautifully, but was extremely sweet.

        Reply

        • i was looking for a way to sugar free this cake, it sounds delious but being diabetic, i have to SF everything. i already use Pillsbury SF yellow cake mix which is really good. did not now they made SF pinapple juice. i will look for it. i have found the 1/2 & 1/2 conf. sugar, which is also pretty good.

          thanks.
          diana

          Reply

      • I just made this cake, I did not have pineapple juice so pulsed a can of chunks in own juice, it turned out great!
        I made the orange cake a while ago and did not have enough confectioners sugar so halved the glaze, cake was delicious.
        I think personally I prefer less glaze, but either way this is a wonderful recipe!
        Thank you!

        Reply

  11. My church youth group has a big bake sale the day before Easter and I think this will be one of the cakes I take for it. Looks absolutely DELICIOUS!! When I make Pineapple Upside Cake I always use pineapple juice instead of the water called for in the recipe. This looks so much better than that. b I’ll have to find the one make with orange juice since I apparently missed it when it was posted. THANK YOU!!

    Reply

  12. i made this today when i turned the cake over it fell…..seems like a lot of sauce it is good but its more like a pudding … im gonna try again and use less than 3/4 cup of juice in the sauce …

    Reply

    • I’ve had quite a few comments about cakes falling or not rising enough. After doing some research, I came across lots of folks who are having trouble with Duncan Hines cakes mixes since a suspected formula change in 2017. I might suggest opting for another brand, just in case.

      Reply

      • After much testing, I did confirm that the Duncan Hines cake mixes do not work with this recipe. However, I had great success with both Betty Crocker and Pillsbury mixes.

        Reply

  14. I’ve done a similar thing with lemon cake mix and lemon glaze in a 9×13 pan. Always a family favorite.

    Reply

  15. I am definitely going to make this! I liked the fact there is no pudding mix in it I try to use as few packaged ingredients as possible! I won’t do a recipe that has putting mix in it!

    Reply

  16. I think when I make this, I will add coconut flavoring to it. I make pancakes with coconut flavoring in them and a slice of pineapple in the middle. They are wonderful.

    Reply

  17. I just made this cake and it is A-MAZING! It is so good that I don’t think I can trust myself to be alone with it—luckily I have two teenagers that will devour it before I can do too much damage! Thank you Stacey for another winner!

    Reply

  20. Just made it….smells amazing and the crumbs taste awesome. But it did stick to the pan after cooling for 20 minutes and glipping it over. Ugh. I greased it very well. Next time maybe grease it even more???? Seemed cooked well enough with tan edges.

    Reply

  21. Can you explain to this novice baker why the glaze is put on the bottom of the cake rather than drizzled on top to run down the sides?

    Reply

  22. I made this cake today and it did not rise in the middle, it was like the very middle was not done, but it was, it had a shiny look to it. The outside was fine and the taste is good. It came out of the pan perfect and looks like a bundt cake should, after it was turned over. Your thoughts. Thanks, Linda

    Reply

    • Mine did the same thing- it rose all around the sides but not in the middle. It was done however and tasted great but definitely not the way it was supposed to look. It also stuck to the pan. I noticed a few others said theirs fell as well. What can we do to avoid that happening again?

      Reply

    • I’m working to figure this out, Linda, as I’ve had a few folks mention this same issue. I’ve made this cake 5 or 6 times in the last month and haven’t been able to recreate the problem. Do you mind telling me what brand of cake mix you used?

      Reply

    • I’ve had quite a few comments about cakes falling or not rising enough. After doing some research, I came across lots of folks who are having trouble with Duncan Hines cakes mixes since a suspected formula change in 2017. I might suggest opting for another brand, just in case.

      Reply

      • After much testing, I did confirm that the Duncan Hines cake mixes do not work with this recipe. However, I had great success with both Betty Crocker and Pillsbury mixes.

        Reply

  23. I was in tears when I saw this. My late aunt used to make a cake almost identical to this. It’s what she was known for in our small town. I never got the rececipe from her before she got Alzheimer’s. I remember her cooking her sauce on the stove and being in awe of her pouring it over a hot cake. We loved when she made us one. She always made hers upside down with pinnapple slices and cherries. Oh sweet memories❤️ Thanks for sharing.

    Reply

  25. Thank you for the warning about it seeming like a lot of glaze. If I hadn’t read that up front, I would have been saying “OMG what have I done?” HA! Thanks for posting this. So simple and yet so delicious. I am sure the fam will be begging for this one again and again.

    Reply

    • I’ve had quite a few comments about cakes falling or not rising enough. After doing some research, I came across lots of folks who are having trouble with Duncan Hines cakes mixes since a suspected formula change in 2017. I might suggest opting for another brand, just in case.

      Reply

      • After much testing, I did confirm that the Duncan Hines cake mixes do not work with this recipe. However, I had great success with both Betty Crocker and Pillsbury mixes.

        Reply

  27. I made this cake today and it didn’t seem like it rose in the center. What did I do wrong. Then after pouring the glaze on it the cake became very mushy not good at all.

    Reply

      • Mine did the exact same thing. And it smelled so good while baking. I am an experience d baker and have never had this to happen. The cake didn’t rise like all my other cake mix recipe cakes always do. Also, I went to invert onto a plate and all the extra juice ran all over the counter. I had to drain the excess juice and move onto a clean plate. Yuck. Yes, I poked holes while it was still warm. I cut into the cake after it cooled and it is way too wet!!! I was so hungry for a pineapple flavored cake! 🙁

        Reply

        • I’ve had quite a few comments about cakes falling or not rising enough. After doing some research, I came across lots of folks who are having trouble with Duncan Hines cakes mixes since a suspected formula change in 2017. I might suggest opting for another brand, just in case.

          Reply

          • After much testing, I did confirm that the Duncan Hines cake mixes do not work with this recipe. However, I had great success with both Betty Crocker and Pillsbury mixes.

    • I’ve had quite a few comments about cakes falling or not rising enough. After doing some research, I came across lots of folks who are having trouble with Duncan Hines cakes mixes since a suspected formula change in 2017. I might suggest opting for another brand, just in case.

      Reply

      • After much testing, I did confirm that the Duncan Hines cake mixes do not work with this recipe. However, I had great success with both Betty Crocker and Pillsbury mixes.

        Reply

  31. My wife made this for me yesterday after I sent her the link from facebook…I had a piece while it was still warm with some dark roast coffee. Seriously, its my favorite cake now.

    Reply

  35. My granddaughter & I made this cake a few days ago. We couldn’t wait to taste it, but to be honest we really didn’t care for it. Maybe it would’ve been better if crushed pineapple was added to the batter, & maybe less butter in the glaze.

    Reply

    • I made this a couple of weeks ago. It was very good, and very moist, but not as much pineapple flavor as I thought it would have. I followed the recipe exactly. I was wondering also if adding crushed pineapple to the batter would work. Or maybe a little bit of pineapple extract, I guess there is pineapple extract available. What do you think?

      Reply

  36. I made this cake today and it didn’t rise and THEN I saw the notes where it said a Duncan Heines cake mix doesn’t work. Went to the store and bought a Pillsbury cake mix and started over. My glaze seemed to look like pure liquid instead of a glaze. I melted the butter first in the microwave and added it to the rest of the ingredients and warmed it up on the stovetop. Is it supposed to be of a liquid consistency instead of a glaze???

    It’s still cooling so I haven’t tried it yet.

    Reply

  37. Hi!
    Can this be frosted over with buttercream frosting? It’s for a 6 year old’s birthday, so she cares about the way the cake looks. I care about how it tastes and this looks delicious!

    Reply

  40. Stacey… is vegetable oil a must? I always use canola for baking, and EVOO for cooking. I will buy vegetable if you feel it’s best for this recipe. Thank you!
    Michelle

    Reply

  41. I have one in the oven right now. I made some additions and once it’s baked I will get back to you and let you know, but I am baking at 350 as I do all my Bundt recipes.

    Reply

  42. I, too, was wondering about using crushed pineapple in the cake batter – maybe instead of the pineapple juice? Or maybe 3/4 C crushed pineapple and 1/4 C juice to ensure enough liquid? Has anybody tried it?

    Reply

  43. I just made this cake. DUNCAN HINES with this recipe WILL NOT MAKE YOUR CAKE RISE. Maybe if instant pudding mix added will be better. I REPEAT. Do not use DUNCAN HINES

    Reply

  44. If Duncan heins isn’t suggested then it needs to be during the ingredient list because most people won’t read the suggestions lower to the list until later. It’s very frustrating to have bought all the ingredients and wrong boxed cake.

    Reply

  45. I made this Pineapple Juice Cake and thought I would give part of it to a couple who live by us. Wrong! We were pigs and ate it all ourselves! The cake is very moist, has a delicate pineapple flavor, does not have fattening cream cheese or whipped cream. It is wonderfully delicious!

    Reply

  46. Hi Stacey,
    I just wanted to say I made this pineapple bundt cake. I found that there was an excess of the pineapple glaze that wasn’t absorbed by the cake. It accumulated in the center hole area of the bundt cake. Not knowing, I used it all as this was my first time making. I personally found it to be too sweet for me, and chose to give it away. I followed the recipe to a T’. I’m going to give it another try, but I plan on cutting the glaze mount in half. I love pineapple and it’s flavor, so I’m hoping less will be more palatable for me. Thank you for sharing this recipe!
    Michelle

    Reply

    • Hey Michelle! Thanks so much for your kind response. I say “kind” because I get so many folks who lash out when things don’t turn out perfectly, not realizing that with each recipe there are so many moving parts. That said, this does make a very moist cake. But I love the fact that you’re willing to give it another try and adjust it to suit your taste. Hope you love the next one!

      Reply

      • I love this recipe! Thanks for sharing it, it’s my new favorite quick cake that I can always have stuff on hand for. Plow my driveway- pineapple cake! Dessert auction-pineapple cake! The first time i made it, I didn’t have pineapple juice so i puréed a can of pineapple chunks and put it through a sieve and ended up with exactly the amount of juice needed for the recipe. It made a very flavorful juice. I reserved 1/4 cup of the glaze and added powdered sugar to consistency for an icing to drizzle or pipe on when cooled, looks elegant. Thanks again!

        Reply

    • I can assure you there is nothing wrong with the recipe. Tell me more about what happened. Let’s see what we can figure out.

      Reply

  51. I made this a few weeks ago when my husband saw the recipe on fb. We really enjoyed it and I’ve made it several more times for family, friends and church homecoming. It was super easy and very tasty!

    Reply

  52. So I baked this the other day and I must say the weirdest thing happened to me. The cake turned out perfectly (thank you for the warning about the glaze. I definitely would have thought I screwed up if you hadn’t mentioned it). Now everybody in my family loved the cake. But here’s the weird thing, I didn’t like the pineapple flavor, yet I COULD NOT STOP EATING the cake!!! The texture is SOOO GOOD! I have to make a vanilla/butter version. 😂😂 I’m guessing I can just sub milk for the juice in the cake but what would you suggest I sub for the juice in the glaze? Any suggestions? Thanks again for such a good recipe. I’m glad I found your blog!

    Reply

    • I’m loving this comment so much!! Honestly, you could possibly use water and it make it a syrup, but milk might work in the glaze too – you’d just want to refrigerate it. If you try it, be sure to come back and let me know how it turned out!

      Reply

  53. Hello! Thank you for the recipe! The only change I made to this recipe was half the glaze and it was perfect for my taste! I took it to a potluck and I kid you not it was gone within 5 minutes and the 10 other dessert options next to it were ignored. People loved it so much! I can’t wait to try the orange one I read about. My mom has been trying to make a moist orange cake for soooo Long and thanks to you she will be able to finally make it! Also I want to mention I used yellow cake mix from Pillsbury as recommended (I learned the hard way once to read the whole recipe before buying ingredients and cooking). I had no problems with this recipe. The cake was perfectly moist, not too sweet and had a great pineapple flavor. Maybe I’ll try adding in pineapple chunks next time. Thanks you again for the great recipe!!

    Reply

  54. This cake was amazing. I even added crushed pineapple (completely drained) to the cake batter for more texture and pineapple flavor. Turned out great!

    Reply

  55. I am a Duncan Hines gal and did not realize your “note” until now.
    I used Duncan Hines butter and also canola oil (didn’t have enough vegetable) and my cake came out awful. I was wondering if the temp had anything to do with it. It seemed like it wasn’t rising so I turned it up to 350. I had to throw it away.
    I have made the lemon cake and my family loves it. I will retry and use pineapple jello.

    Reply

    • I’ve always been Duncan Hines fan, it’s just that the butter cake mix doesn’t work in this recipe, unfortunately. And I wish I could understand why.

      Reply

  56. Hi. Pineapple is my favorite fruit! I can’t wait to try this cake! But can I substitute melted butter or anything else for the OIL?? Please help!

    Reply

  57. I did not bake the pineapple cake yet I’m going to. I’m gathering information. I am going to make the glaze while the cake is baking in the oven. Since my glaze will be ready before the cake, I need to know how long do I wait “After removing the cake from the oven” before pouring the glaze on the cake in the pan?

    Reply

  58. Next pineapple upside cake I make, I am going to use this glaze before flipping the cake. I love the pineapple upside cake but my cake always seems dry. Been trying to find a way to make the cake moist and it sounds like this will be perfect.

    Reply

  59. I’m very new to baking so this may seem like a silly question. How far do I make the holes into the cake? All the way through? Half way through? And just a few holes? A lot of holes? 😆 Thank you for helping!

    Reply

  60. Making it right now for my sisters birthday. I haven’t baked in awhile but couldn’t resist this recipe. I’m wondering about some how incorporatin.someactual crushed pinapple in the glaze. Not real experienced so not sure if or how this can be done.

    Reply

  61. Hi,
    Just made this for the first time. I used a bundt pan with a white coating on the inside. I’m not sure if it is a nonstick or not. Well, I sprayed and floured as the directions say and it stuck. The cake is super moist and tastes great but not the prettiest since it was hard to get out of the pan. Suggestions?
    Thanks!

    Reply

  62. Hi Stacey, what can I substitute cake mix with. I live in a country where we don’t have this particular brand isn’t available. Unfortunately the other available cake mixes don’t taste good in cakes I don’t know why.

    I would like to make this cake like yesterday….lol.
    Patriciah

    Reply

  63. I made this tonight but substituted guava syrup for the pineapple juice. Cake is delicious!! I halved the glaze recipe but still found it very sweet, maybe because the syrup already has sugar. Maybe next time, I’ll just add syrup to the butter and omit the powdered sugar?

    Reply

    • Actually, update. The only part that was really sweet was where I had cut a slice of the unglazed cake to taste and the glaze pooled in that open space (I used a 9 inch round cake pan). Went back to it and simply cut away from that part and it is so moist, delicious and perfect. I had planned to share but it’s not looking that there will be enough! My mom and I are having a slice each for breakfast lol. Will DEFINITELY make this again and will continue to half the glaze recipe. It’s the perfect amount for me. Thank you!

      Reply

  64. Has anyone added rum to this recipe? Or coconut rum? Any suggestions on how to add it? Would like to make a pina colada version

    Reply

  65. I love this recipe…made it again yesterday for my son, he wanted this before he leaves for college tomorrow

    Reply

  67. Cooking is like crochet (or knitting), read the instructions to the end before you start your project! Recipe looks great and I will try it when I get the right mix. Thank you for suggesting the right mix for the job. I love your site. Kind regards.

    Reply

  68. I baked this cake & thought it was so good that I decided to take the rest of it to church. Eveyone raved about how good it was & wanted the recipe. They couldn’t believe how easy it was & tasted so good. Thanks so much for this delicious recipe. It is a keeper & I will make again.

    Reply

  69. I made this tonight and it was delicious!! Guess what… used a Duncan Hines mix too. It was all I had (French Vanilla). I did grind up some pineapple chunks and put them in the cake, and added a little vanilla. It cooked perfectly though. Probably took about 40 minutes. I will make this again! Idk why the Duncan Hines worked for me, but it sure did!! Maybe weather could be a factor for some? Thanks for the new fav recipe!

    Reply

    • So glad it turned out great for you! Actually, the only Duncan Hines mix that I’ve had trouble is the butter one. Others seem to work just fine. Regardless, I’m so glad you enjoyed it!

      Reply

  71. I have made this cake twice and we love it. I took one cake to my Physical Therapy class and it made such a hit that now I’m their favorite client! Ha! I’m now known as…. Ginny that brought that wonderful cake. Thanks, Stacey!

    Reply

  72. Simply Delicious sells an orange juice with pineapple in it. It is in the dairy section of the grocery store. Maybe using that juice would be the best of the two worlds (orange juice and pineapple).

    Reply

  75. Mine is in the oven now and I cannot wait to make the glaze! I recently moved and can’t find my Bundt pan so I made it in a 9×13 pan!

    Reply

  76. Hi this cake looks delicious! Im making it for Thanksgiving this year. My husband wanted a pineapple cake i think this is going to be perfect!!!!!

    Reply

  77. I made this for the first time for Thanksgiving dinner. It was SO moist and the pineapple flavor wasn’t overwhelming at all. This recipe is a KEEPER!

    Reply

  78. I made this cake for Christmas dinner. Followed your recipe exactly. It even looks just like yours. Perfect directions! My husband and I sneaked a little pinch from underneath. It is delicious! Thank you for sharing such a special recipe. Merry Christmas!

    Reply

  79. This cake was pretty darn good! I cut out 1 cup of sugar in the glaze, but otherwise went exactly according to recipe, and it was sweet enough for us. 🙂

    Reply

  80. I made this today with A Duncan Hines cake mix and it came out beautiful! I’m not sure what went wrong for the others, but this came picture perfect.

    Reply

  81. This was one fantastic cake “Pineapple Juice Cake”, it was a little too sweet for me…BUT…my Husband thought it was great.
    He said (as he came back into the kitchen to get another big slice) “I could eat this whole cake, next time you make it put some pineapple rings on the bottom because it would make a good pineapple up-side down cake too”.
    I’d made it in a 9×13 inch cake pan instead of a bundt pan, and didn’t put the whole 3/4 c of juice in the glaze. It certainly made enough glaze.
    Will do that again.
    Thank You for sharing this recipe.

    Reply

  83. I made this cake for a church gathering this evening. I added about 3/4 can (20 oz. drained crushed pineapple) and cut the butter back to 2 tbsp in the glaze. I thought it was really good, but my husband thought it needed more pineapple. Guess I’ll use the whole can after I drain it next time.

    Reply

  85. Hi, I don’t like Boxed Cake mixes from any Brand, I like to make all my Cakes from scratch. Do you have a recipe for yellow moist cake? Your recipe sounds great, i will try it soon since i love everything with Pinapple.

    Reply

    • I don’t, but there are some out there. The problem is in the amount. It would need to be a homemade recipe that makes the same amount as the box mix.

      Reply

  87. Do you think this would work with a white cake mix? It’s all I have and I don’t relish a trip to the store right now.

    Reply

    • Re: White Cake
      I actually had the same question and reason! I made it tonight and it came out just fine! It really is very yummy so go for it. Yellow probably “better” but no one will be disappointed with the white mix used! Also I used Duncan Hines and didn’t have any trouble, it did split a little when flipped but that might have been my fault.

      Reply

  89. Made this cake and it was awesome. I puréed a can of crushed pineapple instead of using juice. Just because that’s what I had on hand. It was delicious! Will definitely make this again.

    Reply

  91. If your baking and making the glaze at the same time— the glaze will take 15 minutes, but not the half hour that the bake takes.

    Reply

  92. Made this cake today for Mother’s Day Dinner-on-the-grounds at Church. It was truly a big success. Our Pastors daughter asked if they could take some home with them. LOL!!! I made a topping with 1 can crushed pineapple in juice, 2 cups powdered sugar and 4 tbsp unsalted butter. Boiled for about 5 minutes after butter melted. Used this as topping on each slice of cake. DELISH!!!
    My Mother-n-Luv used to make a pineapple cake for holidays and THIS is the closest I’ve ever come to duplicating it. She also cooked a topping for each layer and the top.
    BROWNIE POINTS FOR MOTHER’S DAY!!!0. Brought home less than 1/2 the cake!!! Thanx for the recipe!!! Gonna try slow cooker beef tips next.

    Reply

  93. I actually made it the first time with Betty Crocker mix. It wasn’t done so I had to cook another 15 minutes. I used the full glaze amount. It was delicious but VERY moist. The Second time I made it, I did it with Duncan Hines. It worked great! I only used half of the glaze recipe and it was beautiful, delicious and perfect in every way!

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  95. Everything about this cake is a win for me! It smelled amazing, was super easy to make and tasted wonderful. Thanks for sharing!

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  96. We are really enjoying this cake!! I’ve made it twice with the pineapple juice and tried it once with apricot nectar, but that wasn’t as flavorful. I’m going to try the orange juice next. I’ve been wondering about using a chocolate cake mix and adding coffee in place of the juice but I wonder if that would work.

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    • So glad t hear you’ve enjoyed this one! I think the coffee idea just might work! If you try it, please come back and let me know.

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      • My attempt at adding coffee to a chocolate cake was ok. Not a whole lot of coffee flavor, but still tastes good. Might try it with a yellow cake mix and possibly add some additional coffee extract.

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  98. I have always used apricot nectar for a budnt cake but this sounds amazing!! Just wondering since there is only my husband and I is it possible to freeze 1/2 of the cake for later? Thanks!

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    • I’ve had other readers say that they did freeze it, but I’m not sure how well it thaws. Maybe someone else who’s tried it can chime in for us.

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  99. I made this today, used Duncan Hines cake mix. It fell a little, not much, used a 10″tube pan. It was
    delish! Thanks so much for the recipe!

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  100. After successfully making this for my family, which they loved, I decided to play around with the recipe. So I substituted a little Malibu rum for some of the pineapple juice in the cake.
    For the glaze I added a couple of tablespoons of coconut cream and I also used granulated sugar instead of powdered in the glaze which gives it a little crunchy texture along the edges.

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  103. Question here. Love this recipe, and want to use it for pineapple upside down cake. Would it work well in this case? This cake has everything I’m looking for, so I’m hoping the pineapple and maraschino cherries on the bottom wouldn’t make the cake too wet. Thanks!

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  104. I made this in a 9x 13 baker. It was delicious. I did add vanilla. I’m about to try the recipe with peach nectar.

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  105. Hi Stacey,
    I just made your pineapple juice cake, and it turned out great! All I had in the house was Great Value (Walmart)
    brand cake mix. It worked great. The cake looks just like your picture and tastes wonderful.
    Thanks for a great recipe that I will be making again!

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  107. I haven’t tried this recipe yet but I am wondering g if you could use this recipe in a similar way to make a lemon cake!?!?

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  110. I made this and it is delicious. We enjoyed it freshly baked but it is even more delicious if you cover and refrigerate then eat. You taste the pineapple more after chilling !

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  113. My brother is a SERIOUS lemon junkie. Has anyone tried a lemon cake with frozen lemonade mix (reconstituted)? I can’t help but wonder if that would work. I’m not much of a baker, so I’m hesitant to experiment…

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  114. I usually never leave comments on recipes, but I just had to say that I think this is one of the BEST and Moistest cakes I have ever made! Make sure you reward yourself with a piece while it is still a little warm, melts in your mouth!! Two pieces left and I am ready to bake another one..
    Thanks for sharing this one!

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  115. Oh. My. This is amazing!! I just finished inverting it to a plate, and I am so impressed! The thing is, I didn’t use a cake mix. There is a smell to cake mixes that I just can’t abide, the smell makes me nauseous. But your cake looked so wonderful I had to give it a go. I googled Copy Cat Yellow Cake Mix. There’s a lot of contenders out there, but this is the one that I felt covered my needs the best: https://iambaker.net/homemade-yellow-cake-mix/ I used just the dry portion.
    2 1/4 c flour, 1 1/2 c sugar, 3 1/2 tsp baking powder and 1 tsp salt. As I was mixing up the copy-cat mix, I couldn’t help but wonder if this was going to work. Would I be throwing out perfectly good food? But I soldiered on.
    When I looked at your recipe, it called for a 15 1/2oz box of mix. Because I weigh my ingredients, I knew that I had about 23oz of mix.
    What to do.
    With some trepidation, I weighed out 15 1/2 oz of my mix and carried on.
    What can I say? It was perfect. It’s beautiful. I did a little taste test and it’s wonderful.
    PS With the leftover mix, I decided that I will make more and have a master mix. I will be able to measure out 15 1/2 oz of yellow cake mix any time I need it. Just me being fugal.
    Thank you for giving me a fun morning of baking, plus a fantastic dessert to serve my friends. ~Pam

    Reply

    • Amanda has some really great recipes on iambaker, so I’m glad you picked hers. I’m also tickled to hear that it turned out great for you! Thanks for sharing your method as I know there are several folks who have asked about doing it from scratch and now this will help them with that!

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  116. I can’t eat sugar but I bake a lot for family and friends. I baked this cake Saturday and decorated it with pineapple chunks and cherries on toothpicks and put them around the cake for a little get together that evening on our patio. It was a hit for sure!!! Thanks for the recipe. I will definitely make it again.

    Reply

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