Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- ¾ cup vegetable oil
- ¾ cup pineapple juice (from canned pineapple or bottled)
- 1 teaspoon vanilla extract
For the glaze:
- 2 cups powdered sugar
- ½ cup pineapple juice
- 2 tablespoons butter (optional, for richness)
Instructions
- Preheat Oven to 325°F (160°C). Grease and flour a bundt or tube cake pan.
- Mix the batter: In a large bowl, combine the yellow cake mix, pudding mix, eggs, oil, pineapple juice, and vanilla extract. Beat with an electric mixer on medium speed for about 2–3 minutes, until smooth and creamy.
- Pour into pan: Transfer the batter to the prepared cake pan and smooth the top.
- Bake: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Make the glaze: While the cake is baking, mix together the powdered sugar, pineapple juice, and melted butter (if using) until smooth.
- Glaze the cake: Once the cake is done baking, remove it from the oven and immediately pour the glaze over the hot cake while it’s still in the pan. Let the glaze soak in for 15–20 minutes.
- Cool and serve: Carefully invert the cake onto a serving plate. Allow it to cool completely before slicing.
Tips:
- For extra texture, add crushed pineapple or chopped nuts to the batter.
- Serve with whipped cream or a scoop of vanilla ice cream.
Would you like a version without boxed cake mix too?