Ingredients
- 1 box yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup vegetable oil
- 1 cup pineapple juice (from canned pineapple or fresh)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons pineapple juice (for glaze)
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a Bundt pan well.
- In a large bowl, combine the cake mix and instant pudding mix.
- Add the eggs, vegetable oil, and 1 cup pineapple juice. Beat with an electric mixer for about 2 minutes, until smooth and well combined.
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the glaze: whisk together powdered sugar and 2–3 tablespoons pineapple juice until smooth and pourable.
- Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
- Carefully invert the cake onto a serving plate. While the cake is still warm, drizzle the glaze over the top, letting it soak in.
- Let the cake cool completely, slice, and enjoy!
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