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
How long does Low Effort Pineapple Juice Cake Under 250 Calories last in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This cake freezes well for up to 2-3 months. To serve warm, I’ve found that microwaving individual slices for 15-20 seconds makes a delicious treat.
Can I substitute butter in this recipe?
Yes, for the glaze, you can substitute margarine for butter, though it may slightly alter the flavor and richness. In my experience, melted coconut oil or canola oil are good alternatives to vegetable oil in the cake batter, working well without major changes.
How long does this need to chill before serving?
In my experience, this cake doesn’t require specific chilling before serving, as it’s delicious warm or cold. However, for a firmer texture, I’d recommend refrigerating it until firm, at least 2 hours or overnight for best results.
What goes well with Low Effort Pineapple Juice Cake Under 250 Calories?
I’ve found that this light and fruity pineapple cake pairs wonderfully with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a fresh fruit salad. A simple cup of coffee or tea also complements its tropical flavor perfectly.
Is Low Effort Pineapple Juice Cake Under 250 Calories gluten-free?
No, this recipe is not gluten-free. It contains gluten primarily from the yellow or butter cake mix. To make it gluten-free, I recommend using a certified gluten-free yellow cake mix as a direct substitution for the standard mix.
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.
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Low Effort Pineapple Juice Cake Under 250 Calories
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Diet: Low Calorie
Description
Low effort pineapple juice cake under 250 calories—light, fruity, and easy to make for a quick, delicious, guilt-free dessert or snack!
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
Instructions
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 the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean and the 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 in.
Let the cake cool an additional 15–20 minutes, then invert onto a plate and drizzle with the remaining glaze.
Notes
Store covered at room temperature for 3–4 days.
Freezes well for up to 3 months.
Use fresh pineapple juice for a more vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American