🍍 Pineapple Juice Cake – Moist, Tropical, and Totally Irresistible

Say hello to your new favorite fruity dessert—Pineapple Juice Cake! This vibrant, sunshine-filled cake is packed with bold pineapple flavor, features a luscious swirl of crushed pineapple filling, and is topped with a silky-sweet pineapple glaze. It’s the kind of cake that turns an ordinary day into a tropical escape.

Whether you’re hosting a summer potluck, looking for a crowd-pleasing dessert, or just love pineapple, this cake is an easy and unforgettable treat that will steal the show.

💛 Why You’ll Love This Pineapple Juice Cake

• Bursting with Real Pineapple Flavor

• Moist and Buttery Texture

• Swirled with Homemade Pineapple Filling

• Topped with a Tangy-Sweet Pineapple Glaze

• Perfect for Spring and Summer Celebrations

🍰 Ingredients

For the Cake:

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup pineapple juice

• 2 teaspoons vanilla extract

For the Pineapple Filling:

• 1 can (20 oz) crushed pineapple, drained

• ¼ cup granulated sugar

• 2 tablespoons cornstarch

For the Glaze:

• 2 cups powdered sugar

• 3–4 tablespoons pineapple juice

• Optional: 1 teaspoon lemon zest for a fresh zing

🔪 Directions

1. Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).

3. Beat in the eggs one at a time, mixing well after each addition.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Add the dry ingredients to the butter mixture alternately with pineapple juice, beginning and ending with flour.

6. Stir in vanilla extract and mix until smooth.

7. Pour the batter into the prepared cake pan.

2. Prepare the Pineapple Filling

1. In a saucepan, combine crushed pineapple, granulated sugar, and cornstarch.

2. Cook over medium heat, stirring constantly, until the mixture thickens—about 5–7 minutes.

3. Let the filling cool slightly, then spoon it over the cake batter in the pan.

4. Use a knife to gently swirl the filling into the batter for a marbled effect.

3. Bake and Cool

• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

4. Add the Glaze

• In a small bowl, whisk together powdered sugar and pineapple juice to your desired glaze consistency.

• Drizzle over the cooled cake.

• Sprinkle with lemon zest, if using, for a burst of citrusy brightness.

🌞 Serving Suggestions

• This cake is best served at room temperature or slightly chilled.

• Enjoy with a cup of iced tea, a scoop of vanilla ice cream, or a fruity cocktail for an extra-tropical touch!

• Perfect for picnics, showers, backyard BBQs, or just a sweet summer treat.

🧊 Storage Tips

• Store the cake in an airtight container at room temperature for up to 3 days.

• For longer freshness, refrigerate for up to 5 days.

• This cake can also be wrapped and frozen (without glaze) for up to 1 month.