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.
