Description

Enjoy a taste of the tropics with this Pineapple Juice Bundt Cake, also known as the Tropical Pineapple Caramel Bundt Cake. This moist, tender cake gets a bright pineapple flavor from pineapple juice and finishes with a silky caramel glaze for a glossy, irresistible topping. It’s simple enough for weeknight baking yet special enough for gatherings, potlucks, or a sunny weekend dessert. The recipe is straightforward and forgiving, making it a great choice whether you’re new to baking or an experienced baker seeking a fresh, fruity twist on a classic Bundt cake.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1/2 cup pineapple juice (fresh preferred)
• 1/2 cup sour cream
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 tsp vanilla extract

Caramel glaze:

• 1 cup granulated sugar
• 1/4 cup butter
• 1/2 cup heavy cream
• 1/4 tsp sea salt (optional)

Substitutions: For a dairy-free version, use coconut cream in the glaze and a dairy-free yogurt in place of sour cream. Use 100% pineapple juice without added sugar for best results.

Instructions

Step 1 — Preheat and prepare pan

Preheat the oven to 350°F (175°C). Generously grease a Bundt pan, paying special attention to crevices so the cake releases cleanly.

Step 2 — Cream butter, sugar, and oil

In a large bowl, cream the softened butter, granulated sugar, and vegetable oil until the mixture is light and slightly fluffy. This helps give the cake an even texture.

Step 3 — Add eggs and vanilla

Add the eggs one at a time, beating after each addition so they incorporate smoothly into the batter. Stir in the vanilla extract.

Step 4 — Combine dry ingredients

In a separate bowl, whisk or sift the flour, baking soda, baking powder, and salt to remove lumps and ensure even distribution.

Step 5 — Mix wet and dry ingredients

Alternately add the dry mixture and the pineapple juice and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.

Step 6 — Bake

Pour the batter into the prepared Bundt pan and smooth the top. Bake 50–55 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.

Step 7 — Make the caramel glaze

While the cake cools, prepare the caramel glaze. In a saucepan over medium heat, melt the sugar, stirring until it liquefies and reaches a deep golden color. Remove from heat, add the butter and stir until combined. Carefully whisk in the heavy cream and sea salt. Allow the glaze to cool and thicken slightly.

Step 8 — Glaze the cake

When the cake is fully cooled, drizzle the caramel glaze evenly over the top so it runs down the sides. Let the glaze set for a few minutes before slicing.

Baking tips

1. Room temperature ingredients: Use room temperature eggs, butter, and sour cream so ingredients blend smoothly and the cake bakes evenly.
2. Fresh pineapple juice: Fresh juice delivers brighter, more natural pineapple flavor, but high-quality bottled or canned 100% juice works too.
3. Grease the pan thoroughly: A well-greased Bundt pan prevents sticking—use a brush or paper towel to coat all nooks and crannies.
4. Avoid overmixing: Stir until ingredients are just combined to keep the crumb tender.

Serving suggestions and storage

Serve slices with a scoop of coconut or vanilla ice cream, a dollop of whipped cream, or fresh pineapple slices for a tropical presentation. Pair with iced pineapple or passion fruit juice for a refreshing combination.

Storage: Wrap the cake in plastic wrap and keep at room temperature up to three days. Refrigerate up to one week or freeze for up to three months—thaw and warm lightly in the oven before serving for best texture.

Nutritional information (approximate per serving)

Calories: 400 kcal
Total fat: 18 g
Saturated fat: 10 g
Cholesterol: 90 mg
Sodium: 180 mg
Total carbohydrates: 55 g
Sugars: 40 g
Protein: 4 g

Values are estimates and will vary with ingredient brands and portion size.

Frequently asked questions

Can I make this cake dairy-free?

Yes. Replace butter with a vegan alternative and use coconut cream for the glaze. Substitute dairy-free yogurt for sour cream.

Can I use canned pineapple juice?

Yes—use 100% juice without added sugar for the best flavor and consistent sweetness.

What if I don’t have a Bundt pan?

You can bake the batter in a loaf or round pan; adjust baking time and check for doneness with a toothpick.

Can I add pineapple chunks to the batter?

Yes. Fold in well-drained fresh or canned pineapple chunks for added texture, but beware that extra moisture can slightly change baking time and texture.

Related recipe ideas

• Luscious Lemon Heaven Cookies
• Lemon Raspberry Cheesecake