Ingredients
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 1 cup pineapple juice (from canned pineapple or fresh)
- 4 large eggs
- 1/2 cup crushed pineapple (drained)
- 1 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice (adjust for consistency)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch baking dish.
- In a large mixing bowl, combine the cake mix, vegetable oil, pineapple juice, eggs, crushed pineapple, and vanilla extract.
- Beat on low speed for 30 seconds, then on medium speed for 2 minutes until the batter is smooth and well-blended.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, mix together the glaze ingredients until smooth. Adjust the pineapple juice to get your desired consistency.
- Once the cake is done baking, remove it from the oven and immediately poke holes all over the top using a fork or skewer.
- Pour the glaze slowly over the hot cake, allowing it to soak in.
- Let the cake cool completely before slicing. Serve as-is or with whipped cream for extra yum!
Want a tropical twist? Add some shredded coconut or a splash of rum to the batter! Let me know if you’d like a printable version or Pinterest-style layout.