Easy Pineapple Bundt Cake Recipe

4.67 from 36 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Cake, Dessert

Cuisine: American

Keyword: Pineapple Bundt Cake

Servings:

Calories: 234kcal

Author: Jessica & Nellie

Ingredients

For the cake

1 box yellow cake mix (used betty crocker) 15.25 oz
½ cup salted butter, melted
¾ cup pineapple juice
3 eggs
1 cup crushed or chunked pineapple

For the Glaze

¾ cup pineapple juice
1 cup powdered sugar
1 TBSP butter, room temperature

Instructions

Preheat your oven to 350°F and grease a 10-12 cup bundt pan with butter & flour or some 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 and mixture begins bubbling slightly. Cook for 3-5 minutes, then 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 cup powdered sugar to the remaining glaze & spoon over the top. Serve and enjoy!

Video

Notes

NOTE: Adding the additional powdered sugar to the glaze is optional, but it does allow for the glaze to be more visible on the cake.

Store leftovers in an airtight container on the counter for 3-4 days. Storing in the fridge will prolong the life of the cake for an additional 2-3 days.

Nutrition