Pineapple Juice Cake

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

  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a large mixing bowl, combine the cake mix and instant pudding mix.
  3. Add eggs, vegetable oil, and 1 cup pineapple juice. Beat with an electric mixer on medium speed for 2–3 minutes until smooth.
  4. Pour the batter into the prepared Bundt pan and spread evenly.
  5. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  6. 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.
  7. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack or serving plate.
  8. While the cake is still warm, drizzle the glaze evenly over the cake so it soaks in.
  9. 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!

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