Pineapple Juice Cake

Pineapple Juice Cake

Imagine a pineapple Juice cake upside down, without the pineapple rings. I don’t even think that this cake needs to be covered with frosting, but you will definitely want to add the pineapple frosting. That really takes away the pineapple flavor.

I knew how much we loved the orange juice cake I shared with you a few weeks ago, but had no idea that you would all love it as much as you do. Mom has been doing this thing for years and I just always enjoyed it so much, but the comments and emails I’ve received prove that you’re all just as crazy about it!

Most of us love orange juice cake, but I have always been a big pineapple fan, so today I will share my recipe for pineapple juice cake with you.


  • 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



Preheat the oven to 325°F and coat a 10 to 12 cup casserole with fat and flour.
Use an electric mixer to blend the cake mixture, vegetable oil, pineapple juice and eggs in a large bowl. Beat for about 2 minutes. Pour the dough into the prepared form.
Bake for 30 to 35 minutes or until a toothpick stuck in the middle comes out clean and the cake just starts to pull away from the sides. Let the cake cool in the pan while you make the icing.
In a small saucepan, mix powdered sugar, pineapple juice and butter. Cook over medium to 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 tin. It will look like a lot of frosting, but just keep pouring. Allow the cake to cool for another 15 to 20 minutes, or until the cake has cooled and most of the icing has been absorbed, then turn the cake over onto a serving platter.


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