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Pineapple Juice Cake – The Moistest, Most Irresistible Dessert You’ll Ever Make! 🍍😍


 

1. Make the Cake Batter

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.

  • In a large bowl, mix cake mix, eggs, oil, pineapple juice, and vanilla until smooth.

  • (Optional) Fold in crushed pineapple or coconut for extra flavor.

  • Pour into the pan and bake for 25-30 minutes (until a toothpick comes out clean).

2. Make the Glaze (While Cake Bakes)

  • In a saucepan, melt butter over medium heat.

  • Stir in sugar, pineapple juice, and vanilla. Bring to a gentle boil for 2-3 minutes, stirring constantly.

  • Remove from heat—it should be slightly thickened but still pourable.

3. Soak the Cake (This is KEY!)

  • As soon as the cake comes out of the oven, poke holes all over with a fork or skewer.

  • Slowly pour the hot glaze evenly over the cake, letting it soak in.

  • Let it cool at least 30 minutes before slicing (if you can wait that long!).


Pro Tips for the BEST Pineapple Juice Cake

🍍 Use reserved juice – If using canned pineapple, save the juice for maximum flavor!
🔥 Don’t overbake – Slightly underdone = extra moist.
🍯 Double the glaze – Because why not? (Just 1.5x the ingredients.)
🍒 Top with whipped cream & cherries – For an upside-down cake vibe.
⏳ Make it ahead – Tastes even better the next day as the glaze deepens.