Pineapple Juice Cake

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

  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish.
  2. In a large bowl, combine the cake mix and pudding mix.
  3. 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.
  4. Pour the batter into the prepared pan and smooth the top.
  5. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake bakes, make the glaze: whisk together the powdered sugar and pineapple juice until smooth and pourable.
  7. 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.
  8. While the cake is still warm, drizzle the glaze evenly over the top so it soaks in.
  9. Let cool completely, slice, and enjoy!

If you’d like, I can help you add tips for serving or storing too! Want that? 🍍✨

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