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!
Best Bundt Cake Pan
It’s best to use a good quality, heavy bundt pan when baking bundt cakes. I prefer this 12 cup, 10.5 inch non-stick bundt pan from Nordicware. It’s heavier than others and offers more even baking. Most bundt pans are non-stick but tend to not work as well as needed, so you’ll still need to grease even a non-stick pan.
Easy Pineapple Cake
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
- 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!
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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 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.
FAQ for Pineapple Cake with Cake Mix
How do you add fruit to cake mix?
You can add fresh fruit or canned fruit that’s been drained to a cake mix. Just stir it in after the cake batter has been thoroughly mixed.
How do you crush pineapple?
If you don’t have crushed pineapple, you can crush larger pieces of pineapple or even fresh pineapple in a food processor or blender. Just add the chopped pineapple and blitz a few times, pausing to check the pineapple intermittently until it’s the right consistency. Each food processor is a little different, so go slow.
What is the trick to a moist cake?
To achieve a moist cake, be sure to not overmix the ingredients. Cake batter should be mixed for about 2-3 minutes total. Also, be sure to not overcook the cake, which can also cause it to dry out. Test the middle of the cake with a toothpick and watch for browned edges.
Can I substitute pineapple juice for water in a cake mix?
I think pineapple juice is a fantastic substitution for water if you’re making a pineapple cake, or any other fruity cake.
There’s always room for cake! Check out these other delicious cake recipes!
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Do you use salted butter for the glaze?
You can use salted butter or unsalted butter. I personally prefer the taste of salted butter in most recipes.
Rosanna Armenta says
This cake is delicious and moist. Can I make it as a loaf bread? What would I need to change?
I have not tried to make this recipe in a loaf pan so I’m not sure how it would turn out. Sorry 🙁
Ok, so I made the cake following the directions carefully. It is excellent, however the glaze remained the consistency of water. Is it supposed to thicken up? I added another cup and a half of confectioners sugar but it still was not like a usual glaze….
It sounds like your glaze is a little too thin.. adding more powdered sugar will help to thicken it, but the glaze on its own doesn’t normally thicken up. It should be a nice drizzling consistency, not a spreadable frosting.
Alexis M Verbic says
What size can of pineapple does this recipe require? It only states 1 can – no size. Thanks! Getting ready to make this today!
The recipe actually states 1 cup of crushed or tidbit pineapple, as well as 3/4 cup pineapple juice. So you can use two small 8 oz cans or 1 20-oz can.
I made this for church EVERYONE loved it and asked for the recipe. Will be making again and again.
The only thing I learned..is to maybe make half the glaze. I made the entire amount which was WAY too much.. I didn’t use as it would’ve been floating, otherwise it was perfect.
Thanks L! Glad everyone liked it!!
Nana Cindy says
I’d like to make half this recipe since it’s just me and my husband but if I make the entire recipe can I freeze it?
You can freeze it! I’d just cool the cake and freeze it without the glaze.