Easy Pineapple Bundt Cake made with just 5 ingredients and SO GOOD! Canned pineapple with the juice, a cake mix, eggs & butter combine for this deliciously simple bundt cake recipe!
Enjoy a tropical flavored dish without the hassle and let your taste buds feel like they’re on vacation with this pineapple cake. A pineapple bundt cake with pineapple glaze is perfect for any day of the year or any occasion. Whether you just want a sweet treat or you want to present a cake as dessert at a party, this pineapple cake recipe is perfect.
Pineapple bundt cake
It’s an easy to make, fluffy and moist cake filled with pineapple flavors. Perfect for those of us that can’t get enough of this sweet and tangy fruit! Using canned pineapple and a box of yellow cake mix, we get a flavorful dessert without much effort. In fact, we only need a handful ingredients to complete this recipe making it a great minimal ingredient dessert that is sure to impress.
Easy Pineapple Bundt Cake Ingredients
For the cake you will need:
-Boxed cake mix: You want to use 1 box of yellow cake mix (I used Betty Crocker) to be the base of your dessert.
-Butter: One stick of melted salted butter (½ cup) will make this cake flavorful and rich.
-Eggs- we use 3 large eggs in this recipe
-Pineapple juice: Use the juice in your canned pineapple or buy a bottle of pineapple juice. Either way, you’ll need ¾ cups for the cake batter.
-Canned pineapple: You can use 1 cup of crushed pineapple or 1 cup of chunked pineapple. The flavor won’t change, just the cake texture. I prefer crushed pineapple!
For the glaze you will need:
-Powdered sugar: We need 1 cup of powdered sugar to sweeten and thicken our glaze for the bundt cake.
-Pineapple juice: Using ¾ cup of pineapple juice, we get a flavorful glaze that packs a punch.
-Butter: We only need ¼ cup of room temperature butter, but it’s enough to make this glaze rich and glossy.
How to make easy pineapple bundt cake
Preheat your oven to 350F degrees and grease a 10-12 cup sized bundt pan with butter or nonstick cooking spray.
In a large bowl, mix together the pineapple juice, melted butter, and cake mix until smooth. Add in the eggs and crushed/ chunk pineapple and mix on high speed for 2 minutes.
Pour the cake batter into the prepared bundt pan.
Bake the cake for 35-40 minutes or until a toothpick can be inserted and come out clean.
Allow the cake to cool completely in the pan. Do not remove it.
Once cooled, place a small saucepan over medium heat on the stove.
Mix together the glaze ingredients in your saucepan until the butter has melted and then remove it from the heat.
Using a straw or skewer, poke holes all over the bottom of the cake.
Pour about ¾ cup of the glaze over the bottom of the cake and allow it to cool for 10-15 minutes.
Flip the cake over onto a platter, remove the pan, and then drizzle the remaining glaze over the top of the bundt cake. Serve & enjoy!
Easy Pineapple Bundt Cake
Ingredients
For the cake
- 1 box yellow cake mix (used betty crocker) 15.25 oz
- 1/2 cup salted butter, melted
- 3/4 cup pineapple juice
- 3 eggs
- 1 cup crushed or chunked pineapple
For the Glaze
- 3/4 cup pineapple juice
- 1 cup powdered sugar
- 1/4 cup butter, room temperature
Instructions
- Preheat your oven to 350 degrees F and grease a 10-12 cup bundt pan with butter or baking cooking spray.
- In a large bowl, mix together the pineapple juice, melted butter, and cake mix until smooth. Add in the eggs and crushed/ chunk pineapple and mix on high speed for 2 minutes. Transfer to prepared bundt cake pan.
- Bake the pineapple cake in the preheated oven for 35-40 minutes, or until a toothpick placed into the cake comes out clean. Allow the cake to fully cool.
- Meanwhile, mix together your glaze ingredients in a small saucepan and cook over medium heat until the butter has melted through. Remove from heat.
- Using a straw or skewer, poke holes throughout the bottom of the cake. Pour 1/3 of the glaze over the bottom of the cake and allow to cool for 10-15 minutes. Flip the cake over onto a serving platter. Add 1.5 cups powdered sugar to the remaining glaze & spoon over the top. Serve and enjoy!
Notes
Nutrition
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple instead, but as a result, you’ll need to buy bottled pineapple juice instead of using the juice in the can. This requires extra effort to slice the pineapple into small chunks for the cake, but there will extra fresh pineapple for you to snack on while you wait!
Do you eat pineapple bundt cake warm or cold?
You can eat it either way, although room temperature or slightly warm seems best. Especially if served alongside a scoop of vanilla ice cream! Yum!
How should I store this pineapple bundt cake?
Keep your cake well covered or in an airtight container in the fridge until you’re ready to eat. Then slice a piece off and enjoy whenever you want. This will keep the cake from spoiling too quickly, giving you several days to enjoy the cake and savor the incredible flavors.
There’s always room for cake! Check out these other delicious cake recipes!
- Caramel Apple Poke Cake
- Reeses Chocolate Dump Cake
- Frosted Applesauce Cake
- 90 Second Chocolate Lava Cake
- Apple Dump Cake
- Peaches and Cream Poke Cake
- Buttery Blueberry Cake
- Glazed Strawberry Bundt Cake
- Boston Cream Pie Poke Cake
- Upside Down Peach Cake Cake
- Blueberry Pound Cake
- Pumpkin Bundt Cake with Caramel GlazeRaspb
- Raspberry Buttermilk Cake
- Flourless Chocolate Fudge Truffle Cake
- Chocolate Cake with Caramel Sauce
Easy Pineapple Bundt Cake made with just 5 ingredients and SO GOOD! Canned pineapple with the juice, a cake mix, eggs & butter combine for this deliciously simple bundt cake recipe!
Ashley F. says
We love any kind of pineapple dessert! Love how simple and easy this is to bake up!
Sam says
This bundt cake looks so moist and delicious. I love pineapple in desserts so this is right up my alley!
Diane says
The cake was really good . The glaze made kind of mushy . So I made it with a slight thin pineapple frosting that would run all down the cake and it was delicious. I would eat the cake itself with nothing on it . Thumbs up
Jessica says
I can eat this cake with no glaze on it too! SO GOOD.
Robert says
I am just trying to verify if you do not put eggs in this recipe as the package cake mix calls for eggs. Could someone please help me out?!
Jessica says
Nope, no eggs- just follow the recipe!
Kerri says
It calls for 3 large eggs.
Hollie says
You use the cake mix as an ingredient in this recipe. You DO NOT follow any of the directions on the box mix.
Cynthia J Stone says
Do you follow directions on the box of cake mix?
Jessica says
No, follow the instructions on the recipe card. : )
Rosemarie says
I followed the recipe almost exactly, except I substituted the butter with vegan butter. It came out soggy, uncooked, even though I kept adding more baking time. Could the temp of 325°, been an error on the directions? 😞
Jessica says
Sounds like something didn’t go quite right Rosemarie. It’s very common to cook a bundt cake at 325 for 40 minutes. Perhaps your cake mix was expired?
Rhonda Coffey says
Not good. Very disappointed! Made for a family member Birthday.
Jessica says
What didn’t you like about it Rhonda? I’d truly like to know! It’s a pretty basic recipe. Did you add the glaze?
Bev says
Glaze was to thin. Did not punch holes in cake and and glaze. Would make cake soggy. And when adding powered sugar glaze would not thicken. Should not have melted butter kept glaze from thinking.
Catherine says
This recipe was the worst! The cake caved in. I should have made the cake as instructed on the cake mix box & added the pineapple & juice instead of water as stated on the box. Total waste of money, threw it out!
Jessica says
Did you bake it in a bundt pan? I’ve never seen a bundt cake cave in…
diann says
I made the Pineapple Bundt cake on yesterday. It was indeed simple to make and very moist. UNFORTUNATELY, I chose canned pineapple in heavy syrup instead of pineapple in its own juice. This made the cake extra sweet. I would suggest to all those who plan to make this recipe…use pineapple in it’s own juice. It is a healthier choice and does not overwhelm the pineapple flavor.
Jessica says
Interesting Diann- thanks for letting me know!
Janet Acker says
I had to remake the glaze, on part of directions for the glaze is room temp butter, then put on stove with other glaze ingredients and mix well til butter is melted. Then fill holes in bottom of cake. Then add 1.5 cups more powdered wto the glaze and you can use this for the top. Well that’s where there is trouble. It will not thicken with melted butter. It was a waste . Remade it with soft butter and other glaze ingredients and perfection.
Mary says
I made this cake for my sister and everyone enjoyed it. It is really better the next day.
I also used pineapple in its own juice. For the glaze I just used melted butter, juice and added a little more powdered sugar and mixed well. I will definitely make again!
Darlene says
Read all the comments prior to baking so I could learn from others mistakes.
Cake deflated while cooling making it compact and stuck in a greased pan.
I pierced or back together and added glaze over the top after adding the extra 1.5 cups confectioners sugar. Still too liquid.
My husband and I will taste it but i would definitely not share with others even if it taste good.
Presentation is horrible.
Not a recipe to add to my list.
Pauline Vogt says
This cake was wonderfully moist and delicious. I only used about a third of the glaze though since I don’t like things extra sweet. When I served it to a group of friends, I let them put on some extra glaze if they chose. Most people chose not to since it was sweet enough.
Becky says
OMG easy! I’m having company tomorrow and didn’t want to go to the store, this was the perfect fix and delicious to boot!
Alison says
Glad to hear it Becky! I hope you and your company enjoyed it!
Linda Bordeaux says
This was delicious!!! My husband is diabetic so I used a sugar free cake mix. I did use regular powered sugar in the glaze and did let it come to a boil so it would thicken a little. I did not use a Bundt pan but a sheet pan. I will make this again.
Hollie says
I gave 4 stars taking 1 from the instructions, as they could have been better written. I made the cake using crushed pineapple. I let the pineapple drain in a strainer into my measuring cup. I mashed it with a fork to get it fairly dry. After it baked, I skipped the part where you pour glaze into poked holes on the bottom. I read comments and knew that would be a distaster. I turned it out, beautifully, using a pastry brush, I painted the extremely liquid- like glaze on to the cake. I pour out almost the entire pot of glaze. It was simply too much and much to much runny! I see why people had mush, collapsing cakes. You have to know your baking and not blindly follow recipes sometimes. Lots of variants in this recipe. Such as size of eggs a person uses to how well the pineapple is drained to how much of the glaze they used. Mine worked out well. I did hate to waste the ingredients for the glaze. Now I know though. 😊
Anna says
It is delicious 😋