Ingredients
- 1 box yellow cake mix (15.25 oz)
- 3.4 oz instant vanilla pudding mix
- 4 large eggs
- 1 cup pineapple juice (from canned pineapple or 100% juice)
- ½ cup vegetable oil
- ½ cup sugar (for glaze)
- ½ cup pineapple juice (for glaze)
- 1 stick (½ cup) unsalted butter (for glaze)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
- In a large bowl, combine the cake mix, pudding mix, eggs, pineapple juice, and oil. Beat on medium speed for 2–3 minutes until smooth.
- Pour batter into the prepared Bundt pan. Tap gently to remove air bubbles.
- Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the glaze while the cake bakes: In a saucepan, combine ½ cup pineapple juice, ½ cup sugar, and butter. Cook over medium heat until butter melts and mixture just comes to a boil. Stir well and remove from heat.
- When the cake is done, remove it from the oven and while still warm (in the pan), poke holes with a skewer or fork.
- Pour the warm glaze slowly over the cake in the pan so it soaks in.
- Let the cake cool in the pan for about 30 minutes. Then turn out onto a serving plate.
- Slice and serve. Optional: top with whipped cream, fresh pineapple, or a cherry on each slice!
Let me know if you’d like a variation using crushed pineapple or coconut!