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