Ingredients
- 1 box yellow cake mix
- 1 small box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup pineapple juice
- ½ cup vegetable oil
- 1 cup powdered sugar (for glaze)
- ½ cup pineapple juice (for glaze)
- 2 tablespoons unsalted butter, melted (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, combine the cake mix and pudding mix. Add eggs, 1 cup pineapple juice, and oil. Beat with an electric mixer on medium speed for 2 minutes, until smooth.
- Pour the batter into the prepared Bundt pan.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the glaze: In a small bowl, whisk together the powdered sugar, ½ cup pineapple juice, and melted butter until smooth.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
- While the cake is still warm, poke small holes all over the cake with a skewer or fork, then slowly pour the glaze over the warm cake so it soaks in.
- Allow the cake to cool completely before slicing and serving.
Enjoy your moist and tropical Pineapple Juice Cake!
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