Pineapple Bundt Cake
Make a sweet and tropical Pineapple Bundt Cake to serve at your next potluck or family gathering. All you need is a few pantry staples!
Traditional bundt cakes are delicious, but this recipe is a dense and moist cake with the fresh, sweet flavor of pineapple if fantastic! You will love the velvety texture of this pineapple bundt cake, and your guests will rave about how flavorful it is.
Why you will love Golden Pineapple Bundt Cake
This is a semi-homemade recipe, meaning you’ll start with a store-bought mix and add some other ingredients to make this cake unique. Using a box cake mix and some instant pudding mix ake this bundt cake SUPER easy to make.
Other Recipes to Serve with Golden Pineapple Bundt Cake
- Fruit Salsa – Add more tropical fruit flavors and a bit of color to your bundt cake when you top each slice with a spoonful of fruit salsa and a dollop of whipped cream. Yum!
- Strawberry Basil Lemonade – Serve your pineapple bundt cake with a tall glass of refreshing lemonade for the perfect summer pairing!
Ingredients
Cake Mix: You’ll need yellow cake mix and vanilla pudding mix for this recipe. Other cake mix flavors will not result in the same flavor or color bundt cake. I’ve tried and they’re just not quite as good.
Pineapple: You will use the juice and crushed pineapple from the canned pineapple for the cake AND glaze. Don’t discard the juice!
How to Make Golden Pineapple Bundt Cake
Prep for baking by preheating your oven to 350 degrees F and greasing and flouring a bundt cake pan.
STEP ONE: Whisk together the cake mix, eggs, oil, and the pudding mix. Add some of the crushed pineapple and stir into the cake batter.
STEP TWO: Pour the cake batter into the prepared bundt cake pan and bake for 45-55 minutes. Remove from the oven and cool completely before turning the cake out onto a serving plate.
STEP THREE: Make the pineapple glaze by stirring together melted butter, the reserved crushed pineapple, the pineapple juice from the can, and powdered sugar. Once the sugar has melted, spoon the warm glaze over the cake and let it soak in.
Tips for Success
- Remember that you need both the juice and the pineapple for this recipe, do not drain and discard the juices! (I’ve said it twice now. It’s that important… and I may have accidently poured out the juice before.)
- For the best result, I reccomend coating your bundt pan with a baking spray that has flour in it. You can also grease and flour yourself, but I have never had a single issue when I use Baker’s Joy or Pam Baking Spray with flour. The cake releases beautifully.
- Your cake needs to be cooled completely before you try to take it out of the pan. No one likes chunks of their cake missing from the top. Also, the glaze will melt and pool on the plate and make a giant sticky mess if the cake is still too hot.
Why do I need pudding mix for a cake?
Adding instant pudding to a cake mix keeps a lot more moisture in the cake. This makes it nice and tender cake instead of it having a dry crumb.
Can I use frosting on this bundt cake?
You can use frosting instead of the pineapple glaze if you want. I prefer a light glaze on a big slice of cake (like a bundt or pound cake) because there is so much volume to the cake itself. If you’re going the frosting route, vanilla or cream cheese are both tasty pairing options.
Other Bundt Cake Recipes you will love:
- Banana Coconut Bundt Cake
- Chocolate Kahlua Bundt Cake
- Pina Colada Bundt Cakes
- Cheesecake Filled Pumpkin Bundt Cake
- Chocolate Bundt Cake with Pumpkin Spice Frosting
*This post originally posted 07/15/2016.
Pineapple Bunt Cake
Ingredients
Cake
- 15.25 ounce yellow cake mix (1 box)
- 3.4 ounce vanilla pudding mix (1 box)
- 4 eggs
- ⅓ cup vegetable oil
- 20 ounces canned crushed pineapple juice reserved
Glaze
- ¼ cup butter
- ¾ cup crushed pineapple
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease and flour a bunt cake pan or tube cake pan.
- Set aside 3/4 cup of crushed pineapple for the glaze.
- In a large mixing bowl combine the cake mix, pudding mix, eggs, oil, and remaining pineapple. Mix on medium speed for 3 minutes. Pour the cake batter into the prepared pan.
- Bake for 45 to 55 minutes or until a toothpick inserted halfway between the tube and the wall of the pan comes out clean. Remove from the oven and cool completely.
- In a small saucepan melt the butter over medium heat. Add the reserved 3/4 cup of crushed pineapple, all of the reserved pineapple juice, and powdered sugar. Stir until the sugar is dissolved. Remove from heat.
- Remove the cooled cake from the pan and transfer it to a serving plate. Spoon the pineapple glaze all over the cake, letting it soak in. Cut into slices and serve.
This was delicious and we are already wanting to make another one!
Just wanted to know how I keep the leftover cake
I was a little confused by your note which stated Do not drain the crushed pineapple. You need to divide the pineapple and the juice. Does this maybe mean divide between the cake and the glaze?
Hi G, sorry about the lack of clarity. We’ve updated the recipe. All of the juice from the crushed pineapple can and 3/4 cup of the pineapple fruit goes into the glaze. The remaining pineapple goes into the cake. Thank you for giving us to chance to clarify things. 🙂