Pineapple Juice Cake

It’s strange how certain flavors have a way of anchoring us. Pineapple is one of those for me.

Not in a loud, tropical-vacation sort of way—but in a quiet, honest way that feels like home.

I remember a summer afternoon when I was a kid, watching my aunt pour pineapple juice straight into cake batter, no mixer, no fuss—just the sound of a wooden spoon scraping against a bowl and the smell of something amazing filling the room long before it hit the oven.

That cake didn’t need frosting or frills. It came out of the bundt pan golden, almost glowing, with edges that had just the right amount of chew.

And when she drizzled the warm pineapple glaze over the top? Pure magic. It soaked in slowly like the cake was drinking it.

We’d wait just long enough for it to cool before slicing, and every bite was dense, moist, and packed with flavor that didn’t need to announce itself. It just was.

This pineapple juice cake is that memory, baked into every slice. It’s the kind of cake that looks simple—but once you cut into it, you know it’s anything but.

The flavor is real. The texture? Buttery-soft with little bursts of pineapple you didn’t expect but are glad to find.

And the smell while it bakes? It’s the sort of thing that makes people wander into the kitchen without even realizing why.

If you’re the type who believes that cake should taste just as good on the second day (maybe even better), this one is for you. Let it cool. Let it soak. Let it sit.

And when you’re ready, cut yourself a slice—and don’t be surprised if you find yourself cutting another before the plate is even empty.

Table of Contents

Pineapple Juice Cake Recipe

Ingredients

For The Cake

2 cups all-purpose flour (sifted for best texture)
1 ½ cups granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup pineapple juice (use 100% juice, not syrup)
¾ cup neutral oil (such as sunflower or canola)
4 large eggs (room temperature)
1 tsp vanilla extract
1 tsp pineapple extract (optional, but highly recommended)
1 cup crushed pineapple, well-drained
1 tbsp lemon zest (for a fresh zing)

For The Glaze

¾ cup pineapple juice
½ cup granulated sugar
2 tbsp unsalted butter
1 tsp vanilla extract

Instructions

Preheat your oven to 325°F (163°C). Grease a 10- or 12-cup bundt pan generously with baking spray or melted butter, and lightly dust it with flour to prevent sticking. Make sure all crevices are well-coated.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined and aerated.
In another bowl, combine pineapple juice, oil, eggs, vanilla extract, and pineapple extract. Whisk until smooth and emulsified.
Slowly pour the wet mixture into the dry ingredients, mixing gently with a rubber spatula or whisk until just combined. Do not overmix.
Fold in the crushed pineapple and lemon zest until evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, tapping the pan lightly on the counter to remove air bubbles and level the surface.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The top should be golden brown with slightly crisp edges.
While the cake is baking, make the glaze by combining pineapple juice, sugar, and butter in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved and the mixture slightly thickens (about 4–5 minutes). Remove from heat and stir in vanilla extract.
Once the cake is done, allow it to cool in the pan for 10–12 minutes, then carefully invert it onto a wire rack placed over a baking sheet.
While the cake is still warm, slowly spoon the warm glaze over the cake, allowing it to soak into the crumb. Be patient—let the glaze absorb fully before continuing. You can reserve a little for a second pour once it cools further, for extra richness.
Let the cake cool completely to room temperature before slicing for clean edges and full flavor development.

What Kind Of Pineapple Juice Should I Use?

Not all pineapple juices are the same, so it’s important to pick the right one for both flavor and texture.

Use 100% pure pineapple juice: Avoid drinks with added sugar, corn syrup, or artificial flavors. These can affect the sweetness and texture of the cake.
Choose a juice without pulp: Smooth juice blends better into the batter and gives the cake a consistent crumb.
Avoid pineapple syrup from canned fruit: It’s too sweet and sticky for this recipe and might make your cake overly dense or gummy.

Can I Use Fresh Pineapple Instead Of Canned?

Yes, but there are a few things you need to know first to make sure the cake turns out just right.

Fresh pineapple must be chopped very small: Large chunks will sink or make the cake break apart when slicing.
Drain the juice from fresh pineapple: Too much moisture can make the cake soggy in the middle.
Taste for sweetness: Fresh pineapple is often more tart than canned, so your cake might taste slightly less sweet unless you adjust the sugar a bit.

What Size Bundt Pan Should I Use?

Choosing the right pan matters more than you might think—especially for bundt cakes that need to bake evenly and hold their shape.

Use a 10- to 12-cup bundt pan: This size allows the batter to rise without overflowing.
Avoid using mini bundt pans or loaf pans: They won’t cook the same way and can lead to undercooked centers or dry edges.
Grease every detail of the pan: Use baking spray or melted butter and flour to prevent sticking in the pan’s grooves.

If you’re not sure about your pan size, fill it with water first and measure how many cups it holds.

Why Did My Pineapple Juice Cake Turn Out Dense Or Gummy?

A soft and moist cake is great—but too much moisture or the wrong method can make it heavy and sticky. Here’s what to check.

Too much crushed pineapple: Always drain it well before adding. Extra juice makes the batter too wet.
Overmixing the batter: Stir just until everything is combined. Overmixing causes gluten to form, which makes the cake chewy instead of soft.
Wrong temperature: Baking at a low temperature for too long can make the cake dense instead of light and fluffy.
Expired baking powder or baking soda: These are key for helping the cake rise. Check their freshness before baking.

Can I Bake This Cake Ahead Of Time?

Absolutely. In fact, this cake tastes even better the next day after the glaze has fully soaked in.

Bake it one day ahead for best flavor: The glaze will absorb into the cake, making it more flavorful and moist.
Let it cool completely: Never wrap or store a warm cake. Trapped heat creates steam that can make the cake soggy.
Store it in an airtight container: This helps lock in the moisture without drying it out.

You can even make it two days ahead if needed, and it will still taste fresh and delicious.

How Do I Store Pineapple Juice Cake?

Storing your cake the right way helps it stay soft and flavorful for days without drying out or getting soggy.

At room temperature: Wrap the cake tightly in plastic wrap or store it in an airtight container for up to 3 days.
In the refrigerator: If your kitchen is warm or humid, store it in the fridge for up to 6–7 days. Just make sure it’s sealed well to avoid drying out.
Bring it to room temperature before serving: Cold cake can feel firm and lose flavor, so let it sit out for about 30 minutes before slicing.

Can I Freeze Pineapple Juice Cake?

Yes, and this cake freezes beautifully when done the right way.

Wrap slices individually: Use plastic wrap first, then foil, to keep air out and flavor in.
Freeze for up to 2 months: It’s best to eat it within this time to enjoy the taste and texture.
Thaw in the fridge overnight: Then let it reach room temperature before serving so it stays moist.

Can I Add Nuts Or Coconut To This Cake?

You can, and many people love a little extra texture in this soft, juicy cake.

Chopped pecans or walnuts: Add ½ cup for a light crunch. Toast them first for more flavor.
Sweetened shredded coconut: Mix in ½ cup for a tropical twist. It also adds moisture.
Fold them in at the end: Add them after mixing the batter to keep them evenly distributed.