Low effort pineapple juice cake under 250 calories—light, fruity, and easy to make for a quick, delicious, guilt-free dessert or snack!
Why You’ll Love This Recipe
- Tropical pineapple flavor
- Simple pantry ingredients
- No mixer required for glaze
- Moist and tender crumb
- Great for gatherings and potlucks
- Just 250 calories per slice
- One bowl batter preparation
- Stunning presentation in a Bundt pan
- Make-ahead friendly
- Delicious warm or cold
Ingredients
- 1 (15.25 oz) box yellow or butter cake mix
- ¾ cup vegetable oil
- ¾ cup pineapple juice
- 4 large eggs
- 2 cups powdered sugar
- ¾ cup pineapple juice (for glaze)
- 4 tablespoons unsalted butter, melted
Directions
- Preheat oven to 325°F (163°C). Grease and flour a 10–12-cup Bundt pan.
- In a large bowl, combine cake mix, oil, pineapple juice, and eggs. Beat with a mixer for about 2 minutes until smooth.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean and edges begin to pull away.
- While the cake cools in the pan for 10 minutes, prepare the glaze: mix powdered sugar, pineapple juice, and melted butter in a saucepan over medium-low heat until smooth.
- Poke holes in the cake while still in the pan and pour most of the warm glaze over it to soak. Let cool 15–20 minutes more, then invert onto a plate and drizzle with remaining glaze.
Servings And Timing
- Servings: 10
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Calories: Approximately 250 kcal per slice
Storage/Reheating
Store the cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days. To serve warm, microwave individual slices for 15-20 seconds.
FAQs
Can I use fresh pineapple juice instead of canned?
Yes, fresh pineapple juice works perfectly and may even enhance the flavor.
Can I make this cake ahead of time?
Absolutely. It tastes even better the next day after the glaze has fully soaked in.
What if I don’t have a Bundt pan?
You can use a 9×13-inch baking dish instead; just adjust baking time slightly.
Can I reduce the sugar in the glaze?
Yes, you can cut the powdered sugar slightly, though it will affect the glaze’s thickness and sweetness.
Can I freeze this cake?
Yes. Wrap slices individually in plastic wrap and foil, then freeze for up to 2 months.
Can I substitute butter with margarine in the glaze?
Yes, but it may slightly alter the flavor and richness.
Is this recipe suitable for vegetarians?
Yes, it contains no meat or gelatin.
Can I add crushed pineapple to the batter?
Yes, just reduce the pineapple juice slightly to maintain the proper consistency.
What can I use instead of vegetable oil?
Melted coconut oil or canola oil are good alternatives.
How do I prevent the cake from sticking to the pan?
Make sure to grease and flour the Bundt pan thoroughly, getting into all the crevices.
Conclusion
This Low Effort Pineapple Juice Cake is a sunny, satisfying dessert with minimal effort and maximum flavor. Whether you’re planning a casual get-together or just want a tropical treat, this low-calorie Bundt cake is sure to brighten any occasion.