A buttery, moist, tropical cake soaked with a secret pineapple glaze—no mixer needed and always a crowd-pleaser!
📋 Recipe Card
👨🍳 Servings: 12–15
⏱ Prep Time: 10 minutes
🔥 Cook Time: 25–30 minutes
🕒 Total Time: 40 minutes
🏷️ Tags: Easy, One-Bowl, Kid-Friendly, Potluck Favorite
🍽 Dietary Info: Nut-Free | Optionally Dairy-Free
🛒 Ingredients Checklist
For the Cake:
Yellow cake mix (or pineapple-flavored cake mix)
Eggs
Vegetable oil
Pineapple juice
Vanilla extract (optional)
For the Pineapple Glaze (Game-Changer!):
Unsalted butter
Granulated sugar
Pineapple juice
Vanilla extract
Optional Add-Ins:
Crushed pineapple
Shredded coconut
Maraschino cherries (for topping)
👩🍳 Instructions
Prep the Cake Batter
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, mix cake mix, eggs, oil, pineapple juice, and vanilla until smooth.
Fold in crushed pineapple or coconut if using.
Pour into the pan and bake for 25–30 minutes, or until a toothpick comes out clean.
Make the Glaze
While the cake bakes, melt butter in a saucepan over medium heat.
Stir in sugar, pineapple juice, and vanilla.
Bring to a gentle boil and cook for 2–3 minutes, stirring constantly. Remove from heat.
Soak & Cool
As soon as the cake comes out, poke holes all over using a skewer or fork.
Slowly pour hot glaze over the cake, letting it absorb completely.
Let cool for at least 30 minutes before slicing.
💡 Notes & Tips
This recipe is naturally nut-free.
Want more texture? Fold in crushed pineapple and coconut before baking.
The glaze is what makes this cake unforgettable—don’t skip it!
🍰 Why You’ll Love This Cake
This is the cake you bake when you want rave reviews but zero stress. Born from a craving for something sweet and tropical that didn’t require fancy equipment or hours in the kitchen, this pineapple sheet cake hits all the right notes: moist, bright, buttery, and insanely easy. It’s the ideal make-ahead dessert for potlucks, holidays, or just because it’s Thursday and you deserve cake.
📸 Step-by-Step Cooking Guide
1. Mix It All Together
Throw the cake mix, eggs, pineapple juice, oil, and vanilla into one bowl. Stir until it’s smooth. No need for a mixer!
Tip: If using crushed pineapple, make sure it’s well-drained so your batter doesn’t become too wet.
2. Bake It
Pour the batter into your greased pan and bake until golden and springy. A toothpick should come out clean.
Visual Check: The edges will pull slightly from the sides of the pan when done.
3. Make That Glaze
While the cake bakes, make the glaze. Melt butter, add sugar and pineapple juice, and simmer until it’s thick enough to coat a spoon but still pourable.
Tip: Stir constantly to avoid scorching the sugar.
4. Poke & Pour
Poke holes all over the warm cake and pour the glaze slowly so it really soaks in.
Troubleshooting: If the glaze pools instead of soaking, gently tilt the pan or use a spatula to spread it.
🥄 Ingredient Breakdown & Swaps
Yellow Cake Mix:
Any standard 15.25 oz box works. Try pineapple or butter pecan cake mix for variation.
Pineapple Juice:
Use the juice from canned pineapple or bottled—just make sure it’s 100% juice, not syrup.
Optional Add-ins:
Crushed pineapple: adds juicy texture
Shredded coconut: for an island-inspired flavor
Maraschino cherries: perfect for garnish and color pop
Swaps & Substitutions:
No eggs? Use flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg).
No butter? Swap with margarine or dairy-free alternative.
Gluten-Free? Use a gluten-free yellow cake mix and check other ingredients for cross-contamination.
Equipment Notes:
No stand mixer or special tools required. A large bowl, spoon, saucepan, and 9×13 pan are all you need.
🌈 Flavor Variations & Serving Ideas
Fun Additions:
Add ½ tsp cinnamon for a cozy twist.
Sprinkle chopped pecans or walnuts on top for crunch.
Drizzle with white chocolate or cream cheese glaze for extra decadence.
Dietary Tweaks:
Vegan version: Use dairy-free cake mix, flax eggs, and vegan butter.
Low-sugar version: Use a sugar-free cake mix and reduce glaze sugar by ⅓ (but taste may vary).
Serving Suggestions:
Serve chilled or at room temp.
Top with whipped cream and toasted coconut for a tropical treat.
Great with a scoop of vanilla ice cream!
Pair With:
Coconut milk lattes
Sparkling pineapple juice
Summer brunch or BBQ playlists
🧊 Storage & Make-Ahead Tips
Storage:
Cover and refrigerate for up to 4 days. Keep it in the baking pan or transfer to an airtight container.
Freezing:
Freeze slices individually or whole cake (wrapped well) for up to 3 months. Thaw overnight in fridge.
Reheating:
This cake is lovely cold, but you can microwave slices for 15–20 seconds if you want that “just baked” warmth.
Make-Ahead:
Bake the cake and make the glaze up to 2 days ahead. Pour the glaze just before serving if you prefer the top to be extra glossy.
Shelf Life Notes:
Best within 2–3 days after glazing—after that it’s still tasty, but texture may soften.
🧾 Nutrition (Per Serving – 1 of 15 slices)
Calories: ~310 kcal
Carbs: ~39g
Protein: ~3g
Fat: ~15g
Saturated Fat: ~6g
Sugar: ~28g
Allergens: Contains egg, dairy, gluten (may vary by brand)
❓ FAQ
Q: Can I use fresh pineapple instead of canned?
A: Yes! Just be sure to blend and strain for juice, and chop fine if using chunks.
Q: Can I make this into cupcakes?
A: Absolutely—bake at 350°F for 18–22 minutes. Spoon glaze on top post-bake.
Q: Can I skip the glaze?
A: You can, but it’s the star of the show. If you’re cutting sugar, reduce quantity, but don’t skip it altogether.
Q: Does this travel well?
A: Very! Just cover with foil and you’re picnic-ready.
💬 My Pineapple Cake Story
This recipe was born from nostalgia and a bit of curiosity. My grandma used to make a buttery pineapple poke cake that soaked up a warm syrup like magic. I simplified it for busy modern kitchens without losing any of that golden, gooey goodness. Every time I make it, I’m reminded of sticky fingers and kitchen dancing to Elvis records.
Want a taste of tropical comfort in under an hour? This cake’s your ticket.
📣 Let’s Chat!
Have you tried this cake or added your own twist? I’d love to hear how it turned out! Leave a comment, drop a star rating, or tag me on social @YourBlogHandle.
💛 Bake it, share it, and come back for seconds.
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