Pineapple Juice Cake

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INGREDIENTS

  • 1 box yellow cake mix
  • 1 small box (3.4 oz) instant vanilla pudding mix
  • ¾ cup vegetable oil
  • ¾ cup pineapple juice (from canned pineapple or bottled)
  • 4 large eggs

For the glaze:

  • 2 cups powdered sugar
  • ¼ cup pineapple juice
  • 2 tbsp unsalted butter (optional, for richness)

Instructions

  1. Preheat oven to 325°F (160°C). Grease and flour a Bundt pan.
  2. In a large mixing bowl, combine the cake mix, pudding mix, oil, pineapple juice, and eggs.
  3. Beat with an electric mixer for about 2 minutes, until smooth and well combined.
  4. Pour the batter into the prepared Bundt pan.
  5. Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
  6. While the cake is baking, prepare the glaze: Whisk together powdered sugar, pineapple juice, and melted butter until smooth.
  7. Once the cake is done, let it cool for 10 minutes in the pan.
  8. Invert the cake onto a serving plate and poke holes all over the top with a skewer or fork.
  9. Slowly pour the glaze over the warm cake, letting it soak in.
  10. Let it cool completely before slicing and serving.

Would you like a coconut twist or a cream cheese glaze variation too?

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