Ingredients
- 1 box yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- ¾ cup pineapple juice
- ½ cup vegetable oil
- ¼ cup water
For the glaze:
- 2 cups powdered sugar
- ½ cup pineapple juice
- 2 tbsp butter (optional for richness)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.
- In a large bowl, combine the cake mix, pudding mix, eggs, pineapple juice, oil, and water.
- Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together powdered sugar, pineapple juice, and butter (if using) until smooth.
- Once the cake is done, let it cool in the pan for 10 minutes, then invert onto a serving plate.
- Immediately pour the glaze over the warm cake so it soaks in.
- Let cool completely before slicing and serving.
Let me know if you’d like a coconut twist or cream cheese frosting version too! 🍍✨