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.
Pineapple Cake Recipe 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 Pineapple 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 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 easy pineapple 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 crushed pineapple 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!
Jeanie Dubberley says
Questions in order:
1. Am I correct in assuming that I drain the canned pineapple, reserving the juice for use in the recipe?
2. The directions say to cool the cake in the pan. Nowhere does it say to turn the cooled cake out of the pan. How do I poke holes in the bottom of a cake that is still in the pan?
Ely says
Do you think that a cream cheese glaze would be too much?
Jessica says
The cake has quite a bit of flavor as is, yes I worry a cream cheese glaze would be over the top…
Jessica says
Did you add eggs?
Nicole says
Im sorry you had a difficult time removing the cake from the bundt pan. this is another reason why it’s so important to grease it well and then dust in flour to help prevent the cake from sticking. I like to rub the insides of my bundts with butter and then dust in flour. Allowing the cake to rest in the pan for 10-15 minutes before removing also helps the cake to pull away from the sides of the pan as it cools and shrinks. Next time try loosening the cake from the pan before adding the glaze and see if that helps.
Karen says
Didn’t turn out. Fell as soon as it came out of oven after testing. Was gummy😩
Nicole says
I’m so sorry to hear that 🙁 Usually when baked goods like cakes and breads come out gummy it’s a result of an overmixed batter. Flour will develop glutens and cause gummy dense results in baked goods if overstirred. I do hope you try this recipe again and give it another shot.
Kari says
I just got done making this cake got it out of the oven and it is delicious!!! I couldn’t wait for it to cool down. Lol I will be making this pineapple cake again.
Nicole says
YAY! So happy to hear this!
Dee says
My family really liked the cake. Nice sweet pineapple flavor and easy to make.
I used a white cake mix, omitted the glaze and served it with sliced strawberrys and whip cream.
I will file this recipie to make again.
Nicole says
those sound like great suggestions!
Lucille says
This cake turned out perfectly and is absolutely delicious!! This is one recipe I will be baking again and again! Thank you so much for sharing!
Nicole says
Thank you so much for trying it. Glad you enjoyed it!
Kim says
This cake is delicious everyone loves it. I use 1 can of crushed pineapple snd the juice but add no more juice.
Nicole says
Sounds great, glad you liked it
Vicki says
Followed the instructions and it came out amazing! Very moist and reminded me of pineapple upside cake, yum!!
Nicole says
Thanks so much for taking the time to let us know how much you enjoyed this cake recipe
Vern says
Just finished making this cake I didn’t have a Bundt pan do I used an 9×13 pan.It turned out excellent l love the pineapple taste will definitely be making again.
Nicole says
That’s awesome. I’m happy that the pan change worked out and you loved the cake recipe 🙂
Stephanie says
I made this & modified the glaze as I didn’t have powdered sugar. I used brown sugar & a little cherry juice. It turned out great. No problems removing from the pan, I let it cool on a bakers rack. Thanks for a recipe I’m sure I’ll use many times.
Nicole says
Interesting substitutions, I bet it was delicious!
Martha Schlipp says
This is the first time I’ve ever left a comment on a recipe. This is an amazing recipe! Very simple ingredients and easy to follow. The first time I made this (last month) I used peaches because I didn’t have pineapple. It was fabulous! Tonight I made it with pineapple. Also fabulous! Definitely will continue making this recipe! Thank you so much for sharing!
Jessica says
Such a great idea to use peaches!! Thanks Martha!
Dianna says
I made this cake and it is delicious! Thanks for sharing.
Nicole says
So glad you liked it!
Christine says
This was so good! I used pineapple chunks because I like biting into the pineapple, and I used a French vanilla cake mix because that’s what I had and it was delicious. Very moist but still light texture. I used Bakers Joy to spray the pan and it came right out. Definitely will be a keeper.
Nicole says
that does sound delicious!
Sarah says
Do I heat the ordered sugar with the butter and pineapple juice while making the glaze
Nicole says
Yes, place the glaze ingredients into a saucepan over medium-low heat and whisk together until the butter has melted. Then you can remove from heat and use as directed.
Elizabeth says
The first time I made this it flopped. I think I added too much pineapple juice. I tried again, but did not have a box mix. I substituted the mix with 2 cups all purpose flour, 1.5 cups sugar, one tablespoon baking powder snd .5 cups of milk. Baked it for 50 mins. It came out BEAUTIFUL! And so delicious! I will make this again but will not use the cake mix.
Jessica says
Interesting! Did you not add eggs either time??
Kelly says
My family loved this pineapple cake. Made a Bundt cake and 9×13… can I freeze the 9×13. for later and how long?
Nicole says
You can freeze your cake in an airtight container or well wrapped (like foil + 2 covers of plastic wrap) for up to 3 months in the fridge. Thaw on the counter or in the fridge for a few hours before serving.