Pineapple Juice Cake

You know those desserts that just work? No fuss, no drama—just pure flavor, golden edges, and a slice that melts in your mouth?

That’s exactly what this pineapple juice cake is. I’ve baked it more times than I can count, and every single time, it disappears before the day ends. It’s the kind of cake that quietly steals the show.

What I love most is how incredibly simple it is. No need for mixers, layers, or anything complicated. You mix it up, bake it, pour on a warm glaze, and suddenly your kitchen smells like something warm and sweet is about to happen.

The pineapple juice keeps it so moist that you won’t even think about frosting—seriously, it doesn’t need it.

I made this for a weekend lunch once, just to use up a can of pineapple juice sitting in the back of the fridge. Now it’s become a regular request.

It’s soft, flavorful, with little bits of pineapple inside and that sticky glaze that soaks right into the cake. And the best part? It holds up for days… if it lasts that long.

If you’ve got a little time and a bottle of pineapple juice, you’re halfway there.

Let me show you how I make it, step-by-step, exactly how you see it in that photo. This is the cake I turn to when I want something easy, honest, and seriously delicious.

Table of Contents

Pineapple Juice Cake Recipe

Ingredients

For the Cake Batter:

2 cups (250g) all-purpose flour (sifted)
2 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
1 cup (200g) granulated sugar
½ cup (120ml) neutral vegetable oil (like sunflower or canola)
¾ cup (180ml) pineapple juice (100% pure, no added sugar)
¼ cup (60ml) buttermilk (see substitution below if needed)
3 large eggs (room temperature)
1 tsp pure vanilla extract
1 tsp lemon zest (freshly grated)
½ cup (100g) finely chopped pineapple (drained well if using canned)

For the Pineapple Glaze:

½ cup (100g) granulated sugar
½ cup (120ml) pineapple juice
2 tbsp unsalted butter (or dairy-free alternative if preferred)

Instructions

Preheat your oven to 325°F (165°C).
Grease a 10-cup Bundt pan generously with oil or butter. Lightly flour it and tap out the excess.
Sift flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
In a large bowl, whisk together sugar and oil until fully combined and slightly fluffy.
Add eggs one at a time, whisking well after each addition.
Stir in vanilla extract and lemon zest.
In a separate cup, combine the pineapple juice and buttermilk.
Alternately add the dry ingredients and the juice mixture to the egg mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.
Fold in the finely chopped pineapple gently using a spatula.
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake in the preheated oven for 48–55 minutes, or until a toothpick inserted comes out clean and the top is golden and springy.
Let the cake rest in the pan for 12–15 minutes.
In a small saucepan, combine pineapple juice, sugar, and butter.
Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved and the mixture slightly thickens (about 4–5 minutes).
Remove from heat. Let cool slightly until it’s syrupy but pourable.
Carefully invert the cake onto a wire rack or plate.
While the cake is still warm, poke small holes all over the top with a skewer or fork.
Slowly spoon or brush the warm glaze over the cake, allowing it to soak in. Repeat in layers until all the glaze is absorbed.
Let the cake cool completely to set.
If not using traditional buttermilk, mix ¼ cup (60ml) milk with ¾ tsp white vinegar or lemon juice and let sit for 5 minutes before using.
For a cleaner appearance like the image, make sure the glaze is not too thick — it should add a glossy sheen, not a heavy icing layer.
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.

How Do You Make Pineapple Juice Cake From Scratch?

Making this cake at home is simple when you follow these important steps:

Use good quality pineapple juice: It gives the cake its signature flavor and helps keep it moist.
Don’t skip the glaze: Pour it on while the cake is still warm so it soaks in properly.
Use room temperature eggs: This helps the batter mix smoothly and bake evenly.
Sift the dry ingredients: This makes the cake lighter and prevents lumps.
Grease and flour your pan properly: Especially if using a Bundt pan—this avoids sticking.
Fold in any extras gently: Like chopped pineapple, so the batter doesn’t deflate.

What Makes Pineapple Juice Cake So Moist?

The moist texture comes from a few key things:

Pineapple juice in the batter: It adds natural sweetness and locks in moisture.
Oil instead of butter: Oil keeps the cake soft even after it cools.
Buttermilk (or substitute): Adds slight acidity that softens the crumb.
Glaze poured while warm: The warm glaze soaks into the cake, keeping it tender for days.

Should Pineapple Juice Cake Be Stored In The Fridge?

You don’t need to refrigerate it right away, but it depends on how long you plan to keep it:

Short-term (1–2 days): Keep it covered at room temperature.
Longer than 2 days: Store in the fridge in an airtight container to keep it fresh.
Bring to room temp before serving: It tastes best when not cold.

What Type Of Glaze Goes On Pineapple Juice Cake?

The glaze is simple but adds a lot of flavor and moisture:

Made with pineapple juice, sugar, and butter: Boiled until slightly thickened.
Poured over warm cake: Helps it soak in fully.
Not too thick or sticky: It should be syrupy and light.

Why Did My Pineapple Juice Cake Come Out Dense?

A dense cake usually means something went wrong during mixing or measuring:

Overmixed batter: This can make the cake heavy and rubbery.
Not enough leavening: Check if your baking powder or soda is fresh.
Too much flour: Always level off your measuring cup.
Batter sat too long before baking: Mix and bake right away.

Can I Make Pineapple Juice Cake In a Regular Cake Pan Instead Of a Bundt Pan?

Yes, you can use other pans if needed:

Use a 9×13-inch pan or two 8-inch rounds: Adjust baking time as needed.
Line the pan with parchment paper: For easy removal.
Check early for doneness: Shallower pans bake faster.

Can I Use Pineapple Cake Mix Instead Of Making It From Scratch?

You can, but the flavor and texture won’t be exactly the same:

Follow box directions but replace water with pineapple juice: For more flavor.
Add chopped pineapple: To boost the texture.
Use homemade glaze: It makes a big difference.

Does Pineapple Juice Cake Taste Very Sweet?

It’s sweet, but not overly sugary:

Pineapple juice adds natural sweetness: Without being too much.
Glaze adds a sugary touch: But you can control how much to use.
Can be balanced with lemon zest or a pinch of salt: To mellow the sweetness.

Is Pineapple Juice Cake Supposed To Have Frosting?

No, it traditionally doesn’t need frosting:

It uses a glaze instead of frosting: Lighter and soaks into the cake.
The cake is already moist and sweet: Frosting would be too heavy.
You can add whipped cream on the side: If you want something extra.

How Do You Keep Pineapple Juice Cake From Sticking To The Pan?

Sticking is common if the pan isn’t prepped properly:

Use a good-quality nonstick pan: Especially for Bundt cakes.
Grease every corner well: Use oil, not just spray.
Dust with flour or sugar after greasing: To create a barrier.
Let the cake cool 10–15 minutes before removing: Not too early, not too late.

Can I Make This Cake Without Eggs?

Yes, you can replace the eggs if needed:

Use ¼ cup mashed banana per egg: Adds moisture and holds the cake together.
Use ¼ cup plain yogurt per egg: Keeps the texture soft.
Use flaxseed mix (1 tbsp ground flax + 3 tbsp water): Let sit 5 min before using.

What Can I Use Instead Of Buttermilk In Pineapple Juice Cake?

No buttermilk? Try these simple swaps:

Milk + lemon juice or vinegar: 1 cup milk + 1 tbsp acid, let sit 5 minutes.
Plain yogurt or sour cream: Use the same amount as buttermilk.
Non-dairy milk + vinegar: Works the same way with soy, oat, or almond milk.

Can I Make This Cake Gluten-Free?

Yes, just use the right kind of flour:

Use a 1:1 gluten-free flour blend: That includes xanthan gum for structure.
Don’t use almond or coconut flour alone: They need adjustments.
Check labels on other ingredients: To avoid hidden gluten.

How Do I Make The Glaze Soak Better Into The Cake?

To get that perfect soaked-in glaze, follow these tips:

Poke small holes all over the warm cake: Use a skewer or fork.
Pour glaze while both are warm: This helps it absorb instead of sliding off.
Pour slowly in layers: Don’t rush—give it time to soak.
Let the cake rest before cutting: So the glaze sets inside the cake.

Can I Freeze Pineapple Juice Cake?

Yes, it freezes very well:

Cool completely before freezing: This prevents sogginess.
Wrap tightly in plastic and foil: Keeps air out and prevents freezer burn.
Freeze the whole cake or slices: Slices are easier for quick servings.
Thaw at room temperature: Let it come to room temp before eating.