Pineapple Juice Cake

Ingredients

• 1 box yellow cake mix
• 1 box (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• ¾ cup vegetable oil
• 1 cup pineapple juice

For the glaze:

• 2 cups powdered sugar
• ¾ cup pineapple juice
• 2 tablespoons butter

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
2. Mix the batter:
   In a large bowl, combine cake mix, vanilla pudding mix, eggs, oil, and pineapple juice. Beat with an electric mixer on medium speed for 2 minutes until smooth.
3. Bake:
   Pour the batter into the prepared bundt pan and bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
4. Make the glaze while the cake bakes:
   In a small saucepan, heat pineapple juice, butter, and powdered sugar over medium heat. Stir until the butter melts and the sugar dissolves. Do not boil. Remove from heat.
5. Glaze the cake:
   When the cake is done, remove from oven and while still warm, poke small holes over the cake with a skewer or fork. Slowly pour the warm glaze over the cake while it’s still in the pan.
6. Cool & serve:
   Let the cake absorb the glaze and cool completely in the pan (about 30–45 minutes). Invert onto a serving plate and enjoy!

Let me know if you’d like a coconut topping or whipped cream added for a tropical twist!