Pineapple Juice Cake Recipe

Cake

A cake is a sweet baked dessert made from a mixture of flour, sugar, eggs, butter or oil, and other flavorings. In this guide, we will explore how to make a pineapple juice cake from scratch using a boxed cake mix or a homemade butter cake base. Our focus is on giving you all the knowledge to make this cake at home with pineapple flavor throughout.

Pineapple juice

Pineapple juice offers a tropical, tangy sweetness that infuses the cake with the best pineapple flavor. Using fresh pineapple juice or canned pineapple juice—especially leftover pineapple juice—allows you to hydrate the batter and deepen the pineapple flavor up even more. Information about the nutritional profile of pineapple juice can be found on USDA’s database for fruit juice. Every 100 ml of pineapple juice contains vitamins, minerals, and natural sugars.

Pineapple juice cake

A pineapple juice cake is a recipe where pineapple juice is incorporated into the cake batter and often also as a glaze or soaked into poke holes after baking. This juice cake recipe is moist and delicious and loved by families seeking a refreshing flavor and easy ingredients.

Pineapple poke cake basics

A pineapple poke cake differentiates itself by the step where you poke holes in the cake after baking and pour pineapple juice or pineapple syrup over the top so the cake is infused with pineapple flavor. This method ensures extra pineapple throughout the cake. Many bakers consider this version the best pineapple cake variation.

Ingredients for pineapple juice cake

For the cake:

yellow cake mix or box of cake mix
eggs as specified on the cake mix box
vegetable oil as required
pineapple juice (fresh or canned, at least enough juice)
crushed pineapple—drained crushed pineapple to avoid soggy texture

For the glaze:

leftover pineapple juice or pineapple syrup
powdered sugar and optional fresh lemon juice or fruit juice to balance sweetness

Optional additions:

pineapple rings or pineapple chunks
instant vanilla pudding mix for extra richness

Step‑by‑step cake mix method

Preheat oven to temperature specified on the yellow cake mix box.
Combine the cake mix, eggs for this recipe, vegetable oil, and pineapple juice. Stir to make the cake batter smooth and slightly runny.
Fold in drained crushed pineapple gently.
Pour batter into a greased 9×13‑inch pan.
Bake until the cake is baking and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool briefly.

Poking and juicing

While the cake is warm but not hot, poke holes in the cake evenly using the handle of a wooden spoon: poke holes in the cake every inch or so across the top. These poke holes will allow the pineapple juice and glaze to soak in.

glaze and final touches

Make a warm glaze over the cake by mixing leftover pineapple juice, fresh lemon juice (optional), powdered sugar, and some pineapple syrup. Pour the glaze slowly over the top, letting it soak deep into the holes. You can also invert the cake onto a plate so the bottom becomes the elegant top — great if you arrange pineapple rings on the bottom before baking.

Juice

Juice, especially fruit juice like pineapple juice, can significantly improve the moistness and flavor of cakes. Using fruit juice instead of plain water in a boxed cake mix yields a flavorful and aromatic cake. Juice can also double as part of the syrup or drip. If you like pineapple, this method will make the cake taste of real pineapple rather than just pineapple flavoring. Learn more about fruit juice benefits on Medical News Today.

Make pineapple

To make pineapple-flavored cake from scratch (without a mix), you can grate fresh pineapple, blend pineapple chunks into juice, or use canned crushed pineapple. Strain if needed to remove excess moisture. Use the fruit and juice in both the batter and finishing glaze. This homemade cake method requires more ingredients than a boxed cake but gives you control over sweetness and pineapple flavor intensity.

Cake recipe

This cake recipe is designed with informational intent for home bakers wanting a pineapple poke cake or pineapple juice cake. If you have leftover pineapple or leftover pineapple juice, this is a wonderful way to use it up.

Homemade pineapple juice cake recipe (yields 12 servings):

2 cups all-purpose flour
1½ cups sugar
2 tsp baking powder
½ tsp salt
½ cup vegetable oil
3 eggs
1 cup fresh pineapple juice
1 cup drained crushed pineapple
(Optional) 1 pack instant vanilla pudding mix

Instructions:

Preheat oven to 350 °F (175 °C).
In a bowl, combine flour, sugar, baking powder, and salt.
In another bowl, whisk eggs, oil, pineapple juice, and pudding mix until smooth.
Combine wet and dry; then fold in crushed pineapple.
Pour into greased pan and bake about 30–35 min.
Remove, poke holes, and pour glaze made of pineapple juice, powdered sugar, and lemon juice.

This cake is moist and delicious cake featuring pineapple flavor in every bite.

Pineapple cake

A pineapple cake can mean various things: a pineapple upside down cake, a pineapple poke cake, or a pineapple juice cake. Our focus is the latter—a pineapple cake baked with juice and fruit pieces, not inverted but infused. Compared to pineapple upside down cake, this version is more moist and easier to make since you don’t need to arrange rings on the bottom before baking.

Compared to traditional butter cake, this version omits butter in favor of vegetable oil and pineapple juice, resulting in a light, tender crumb that’s easy and good for large gatherings.

Crushed pineapple

Using crushed pineapple gives texture and real fruit bits in the cake. It must be drained adequately to prevent too much extra moisture. But some pineapple syrup can be reserved and added to the glaze for extra pineapple flavor. The contrast of crushed pineapple and pineapple juice soaked into poke holes makes this pineapple poke cake stand out.

Make this cake

Whether using boxed cake mix or homemade batter, learning to make this pineapple juice cake is straightforward. The key is to combine the cake mix (or dry ingredients), juice, oil, eggs, and pineapple pieces well. Then bake, poke holes, and soak with juice glaze for a moist pineapple cake.

Pineapple poke cake

This pineapple poke cake is a crowd-pleaser at potlucks and family dinners. Poking holes and pouring juice ensures the cake is soaked in amps that pineapple flavor. It’s simple, refreshing, and a good cake even for novice bakers.

Best pineapple cake

Many consider the best pineapple cake to be one that uses fresh pineapple juice, crushed pineapple, and has a moist, tender crumb. A yellow cake mix base plus juice and fruit often produces the best pineapple cake with minimal effort. For scratch versions, balancing pineapple juice with baking powder and eggs ensures proper rise.

Best pineapple

If you want the best pineapple taste, use fresh juice squeezed from ripe pineapple. Canned juice works well too, but fresh gives a brighter, more acidic flavor. Pineapple chunks or crushed pineapple rounds out the texture. Use both juice and fruit for the fullest pineapple profile.

Leftover pineapple

If you have leftover pineapple or leftover pineapple juice after eating fresh or making drinks, don’t waste it—use it in this cake! Leftover pineapple can go into the batter or topping, and leftover pineapple juice can be blended into the glaze or the cake mix itself. This makes the recipe resourceful and flavorful.

Make the cake from scratch vs boxed cake mix

When you combine the cake mix with juice and pineapple pieces, you get a cake that tastes homemade but comes together fast. A boxed cake mix like yellow cake mix is convenient. Add pineapple flavor in the batter with juice instead of water, and include crushed pineapple to elevate the cake. This method yields a moist and delicious cake that many call the cake i’ve ever made.

However, if you want a homemade butter cake, mix flour, sugar, butter, eggs, pineapple juice, and crushed pineapple. Bake as usual. Then poke holes and pour extra pineapple syrup so the cake is infused with pineapple.

Butter cake vs juice-infused cake

A butter cake offers richness from butter and eggs, but tends to be denser. A pineapple juice cake made with vegetable oil and juice is lighter and more moist. The juice cake also allows more pineapple flavor up even through the cake, especially when soaked in glaze.

Moist pineapple cake technique

To ensure a moist pineapple cake, don’t over‑bake. Use a toothpick test. Make sure to poke holes and pour ample juice glaze after baking. The cake should be moist and delicious cake—sweet, juicy, and bursting with pineapple flavor.

Adding pineapple slices or rings

For presentation, you can place pineapple rings or pineapple slices on the bottom of the pan before pouring in the batter. After baking, invert the cake onto a serving platter and the pineapple rings become the top decoration. This approach resembles a pineapple upside down cake, but retains the juice-infusion technique from the poke cake.

Extra pineapple and flavor throughout

If you really love pineapple, add more crushed pineapple and reserve pineapple syrup to drizzle over the top. Even more pineapple—this approach means a cake filled with pineapple bits and juice so every bite tastes intensely of pineapple. It’s a wonderful cake for pineapple lovers.

Glazing and frosting options

You can serve the cake just with glaze or add a frosting for this cake. A cream cheese frosting with a splash of pineapple juice or a whipped cream topping works well. If you make frosting for this cake, mix powdered sugar, softened butter or cream cheese, and a little pineapple juice to thin.

Storing and leftover pineapple usage

Store slices of cake in an airtight container. If you have leftover pineapple or leftover pineapple juice, you can drizzle it on slices before reheating for serving. It keeps well for several days in the refrigerator, and the juice helps it remain moist.

Health and nutrition aspects of pineapple juice cake

Pineapple juice contains bromelain, vitamin C, and manganese—nutrients that have been studied by nutrition experts at health organizations like Healthline and NIH. While cake is still a dessert, using real pineapple juice adds some nutritional value beyond sugar and fat.

Recipe for pineapple

To recap the recipe for pineapple juice cake:

Preheat and prepare pan
Combine batter ingredients (cake mix or homemade)
Stir in crushed pineapple
Bake until done
While cake is warm, poke holes
Pour pineapple juice glaze over top
Optionally invert pan if using pineapple rings
Let the cake cool and serve

Whether you follow a boxed mix or homemade recipe, this approach ensures the cake is infused with pineapple, moist, and easy to make.

Tips and variations

Use orange juice cake mix or replace some pineapple juice with orange juice for a tropical twist (juice combination)
Swap instant vanilla pudding mix into the batter for extra richness
Try fresh lemon juice in the glaze to cut sweetness
Use gluten-free boxed cake mix if needed
For a high‑altitude bake, reduce baking powder slightly or adjust oven temperature

Why people love this cake

This cake tastes like summer, features refreshing flavor and easy ingredients, and is a winner at potlucks. Many report “family loves this cake” and consider it the best pineapple cake they’ve ever had. It’s simple, yet impressive.

Serving suggestions

Serve slices at room temperature or chilled. A scoop of vanilla ice cream or whip cream complements the pineapple flavor. Garnish with pineapple chunks or pineapple rings for visual appeal.

Rating and feedback

Encourage readers to rate the recipe: “This is the cake i’ve ever made” or “cake turned out great, cake tastes amazing, cake is so easy.” These testimonials help reinforce the quality and appeal. Invite feedback: “share your experience and rate the recipe.”

Summary and takeaways

This pineapple juice cake leverages juice and fruit to produce ultra‑moist, delicious cake.
It can be made using cake mix or from scratch — combining yellow cake mix, pineapple juice, vegetable oil, eggs, and crushed pineapple yields a flavored cake quickly.
The pineapple poke cake method, where you poke holes and pour glaze, ensures juice and pineapple flavor permeate the cake.
Using leftover pineapple or pineapple juice reduces waste and adds value.
This cake is easy, refreshing, and loved by everyone — a recipe for pineapple cake done right.

For a hearty twist on classic meat dishes, check out these delicious meatloaf recipes without breadcrumbs—perfectly moist and easy to make!

Frequently Asked Questions

Q: Can I use canned pineapple juice or fresh?
A: Both work, but fresh juice typically gives the best pineapple flavor. Canned juice works well for consistency and availability.

Q: Do I have to poke holes in the cake?
A: Yes — poking holes lets pineapple juice glaze soak into the cake, making it moist and flavorful throughout.

Q: Can I make pineapple upside down version?
A: You can invert the cake to showcase pineapple rings on top. It’s an easy adaptation of the basic juice-poke cake idea.

Q: How long does this cake keep?
A: Stored in the refrigerator, the cake stays moist for 3–4 days. You can drizzle extra juice on slices before serving.

Q: Can I add frosting?
A: Yes. Cream cheese frosting with pineapple juice, or glaze, or whipped cream, all pair nicely.