If you’re in the mood for a sunny, feel-good dessert that tastes like a tropical vacation in every bite, look no further than this Easy Pineapple Cake. Made with yellow cake mix, pineapple juice, crushed pineapple, and topped with a luscious pineapple glaze, this cake is everything you love about summer—no matter the season.

This simple bundt cake comes together with just a handful of ingredients, but don’t let its simplicity fool you. The result is a moist, rich, and fruit-filled cake that’s perfect for potlucks, family gatherings, Easter brunch, baby showers—or just because.

🍍 Why You’ll Love This Pineapple Cake

Ridiculously Moist: Thanks to the pineapple juice and butter, every bite is soft and luscious.
Bursts with Real Fruit: Crushed pineapple adds texture and sweetness throughout the cake.
Tropical Flavor Punch: That signature pineapple glaze soaks in for an even deeper taste.
Super Easy: Uses pantry staples and comes together in under an hour.
Perfect for All Occasions: Dress it up for birthdays or serve casually for afternoon coffee.

This cake has become a favorite across kitchens because it’s fail-proof, fuss-free, and utterly delicious.

🧁 Ingredients at a Glance

Let’s take a closer look at the key components of this easy pineapple cake and why they work so well together.

For the Cake:

1 Box Yellow Cake Mix (15.25 oz)
A quick base that provides structure, sweetness, and a buttery vanilla flavor. Use your favorite brand—Betty Crocker, Duncan Hines, or store-brand all work well.
½ Cup Salted Butter, Melted
Adds richness and ensures a moist crumb. Salted butter balances the sweetness perfectly.
¾ Cup Pineapple Juice
The real tropical star of the show! Gives the batter a fruity zing and extra moisture.
3 Eggs
Essential for binding and adding lift to the cake.
1 Cup Crushed or Chunked Pineapple
These juicy bits add a refreshing texture and sweet pineapple bursts throughout the cake.

For the Glaze:

¾ Cup Pineapple Juice
Forms the base of the sweet glaze and soaks into the cake for added flavor.
1 Cup Powdered Sugar + 1½ Cups Additional Later
The sugar melts into the pineapple juice and butter, creating a luscious glaze and thick pourable topping.
¼ Cup Butter, Room Temperature
Gives the glaze a silky, buttery finish that helps it soak beautifully into the warm cake.

👩‍🍳 Step-by-Step Instructions

1. Preheat and Prepare the Pan

Preheat your oven to 350°F. Grease a 10–12 cup bundt pan thoroughly with butter or baking spray, making sure to get into all the nooks and crannies.

Tip: Lightly dust with flour after greasing to ensure easy release.

2. Mix the Batter

In a large bowl, combine:

¾ cup pineapple juice
½ cup melted butter
Cake mix

Mix until smooth, then add:

3 eggs
1 cup crushed or chunked pineapple

Beat the mixture on high speed for 2 minutes until fluffy and well combined.

3. Bake

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted into the thickest part comes out clean. Let the cake cool in the pan for at least 15–20 minutes before removing.

Don’t rush this—removing too early can cause the cake to stick or break.

4. Make the Glaze

While the cake bakes or cools, combine the glaze ingredients:

¾ cup pineapple juice
1 cup powdered sugar
¼ cup butter

Heat over medium until the butter melts fully. Stir to combine and set aside.

5. Glaze the Cake

Use a straw, skewer, or chopstick to poke holes all over the bottom of the cake (still in the pan). Pour ⅓ of the glaze over the cake and let it soak in for 10–15 minutes.

Flip the cake onto your serving platter and allow to cool further.

Mix 1½ cups powdered sugar into the remaining glaze and drizzle over the top.

6. Serve and Enjoy

Let the glaze set slightly or serve immediately while still warm for an indulgent, melt-in-your-mouth experience.

🍰 Serving Suggestions

This cake is delicious on its own, but if you want to level it up:

Top with Fresh Whipped Cream or Coconut Whip
Serve with a scoop of vanilla or mango ice cream
Sprinkle with toasted coconut for added crunch
Garnish with maraschino cherries or fresh pineapple rings for retro vibes

🧊 Storage & Freezing

Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze individual slices wrapped in plastic and foil. Thaw overnight in the fridge or reheat slightly in the microwave.

Tip: If storing glazed, place parchment between layers to prevent sticking.

🔁 Variations & Ideas

Variation	Swap or Add
Pineapple Coconut Cake	Add ½ cup shredded coconut to the batter
Upside Down Cake Style	Add sliced pineapple rings to the pan first
Pina Colada Cake	Add 1 tbsp rum extract + coconut glaze
Lighter Version	Use Greek yogurt instead of butter in batter
Sheet Cake Format	Bake in a 9×13″ pan—adjust bake time as needed

🤔 FAQ

Can I use pineapple tidbits or chunks instead of crushed?
Yes! Chop them finely for better distribution.

Can I use oil instead of butter?
You can, but melted butter gives a richer flavor and slightly denser texture.

Can I make this ahead?
Yes! This cake actually tastes better the next day after the glaze soaks in. Store covered at room temperature.

Do I need a bundt pan?
It’s traditional, but you can also bake it in a 9×13 pan, cupcake tins (for 20–24 cupcakes), or loaf pans—just adjust baking time accordingly.