Ingredients
- 1 box yellow cake mix
- 1 small box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup pineapple juice (from canned pineapple or bottled)
- ½ cup vegetable oil
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons pineapple juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish.
- In a large bowl, combine the cake mix and pudding mix.
- Add the eggs, pineapple juice, and vegetable oil. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth.
- 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 bakes, make the glaze: whisk together the powdered sugar and pineapple juice until smooth and pourable.
- Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack (if using a bundt pan) or leave in the baking dish.
- While the cake is still warm, drizzle the glaze evenly over the top so it soaks in.
- Let cool completely, slice, and enjoy!
If you’d like, I can help you add tips for serving or storing too! Want that? 🍍✨