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Heavenly Pineapple Bundt Cake
Looking for the perfect summer dessert? This gorgeous Pineapple Bundt Cake is my absolute favorite! With just 6 simple ingredients and a boxed cake mix base, you'll have a tropical masterpiece ready in no time. The sweet pineapple glaze makes this cake simply irresistible.
Why You'll Love This Cake
I've been making this Pineapple Bundt Cake for years and it never disappoints. Whether it's a family birthday, summer barbecue or neighborhood potluck, this cake always gets rave reviews. The secret is in the moisture the pineapple adds plus that amazing pineapple glaze that soaks right into the cake. Trust me, this will become your go-to cake recipe!
What You'll Need
- Yellow cake mix: Any brand works perfectly fine here
- Butter: I use half a cup melted - salted or unsalted both work
- Pineapple juice: Make sure to get regular juice, not concentrate
- Eggs: You'll need 3 large ones at room temp
- Canned pineapple: I prefer crushed but chunks work too
- Powdered sugar: This makes our glaze perfectly smooth
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Let's Make It!
- Preheat the Oven and Prepare Pan
- Preheat the oven to 350°F (175°C). Grease a Bundt pan well with non-stick cooking spray or easy-release baking spray containing flour.
- Mix Cake Ingredients
- In a large bowl, use an electric mixer on low speed to combine 1 box yellow cake mix, ½ cup melted butter, and 1 cup pineapple juice. Mix just until smooth.
- Add Eggs and Pineapple
- Add 3 large eggs and 1 can of crushed pineapple (with juice), then mix on medium to high speed until well combined.
- Bake the Cake
- Pour the batter into the prepared Bundt pan and bake at 350°F (175°C) for 35-40 minutes or until a toothpick inserted into the cake comes out clean.
- Prepare the Glaze
- While the cake is baking, combine ¾ cup pineapple juice, ½ cup powdered sugar, and ¼ cup butter in a medium saucepan. Heat over medium heat, stirring often, until the glaze simmers. Remove from heat.
- Glaze the Cake
- Once the cake is baked, remove from the oven and poke holes all over the cake in the pan. Pour 1/3 of the glaze over the cake while it's still in the pan. Invert the pan onto a large plate or cake pedestal. Lift the pan off and whisk the remaining powdered sugar into the glaze, then brush it over the entire cake.
Mix It Up
Want to get creative? Try using white cake mix or even pineapple cake mix for extra tropical flavor. My family loves when I make this into a Pineapple Upside Down Bundt Cake by adding brown sugar, pineapple rings and maraschino cherries to the pan before baking. Sometimes I'll skip the glaze and top it with cream cheese frosting instead. Honestly, it turns out amazing every time!
Storage Tips
This cake keeps beautifully wrapped in plastic wrap or in an airtight container. It stays fresh for up to five days whether you keep it on the counter or in the fridge. To freeze, let it cool completely, wrap in plastic wrap and pop it in a freezer bag or wrap in foil. It'll stay good for up to 3 months in the freezer.
Love Bundt Cakes? Try These Too!
Here are some of my other favorite Bundt cake recipes:
- Lemon Nothing Bundt Cake Recipe
- Strawberry Bundt Cake
- Bundt Coffee Cake With Cinnamon Swirl
- Chocolate Bundt Cake
- Chocolate Peanut Butter Bundt Cake
Frequently Asked Questions
- → Can I use fresh pineapple instead of canned?
Canned pineapple works better for this recipe as it's more consistent in texture and moisture. Fresh pineapple can make the cake too wet and affect the final texture.
- → How should I store this cake?
Keep the cake covered at room temperature for up to 3 days. You can also store it in the fridge for up to a week to keep it fresh longer.
- → Why is my cake sticking to the bundt pan?
Make sure to grease the pan thoroughly with baking spray. A non-stick spray with flour works best for preventing sticking.
- → Can I freeze this cake?
Yes, you can freeze the unglazed cake for up to 3 months. Wrap it well in plastic wrap and foil before freezing.
- → What can I do if my glaze is too thick or thin?
Add more powdered sugar if the glaze is too thin, or add small amounts of pineapple juice if it's too thick. The glaze should be pourable but not watery.