Ingredients
- 1 box yellow cake mix
- 1 small box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- 1 cup vegetable oil
- 1 cup pineapple juice (from canned pineapple or bottled)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons pineapple juice (for glaze)
- 1 tablespoon melted butter (optional, for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large mixing bowl, combine the cake mix and instant pudding mix.
- Add eggs, vegetable oil, and 1 cup pineapple juice. Beat with an electric mixer on medium speed for 2–3 minutes until smooth.
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons pineapple juice, and melted butter (if using) until smooth.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack or serving plate.
- While the cake is still warm, drizzle the glaze evenly over the cake so it soaks in.
- Allow the glaze to set, then slice and enjoy!
If you’d like, I can help you write a short description or storage tips for this cake too!