Ingredients
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup pineapple juice (from canned pineapple or bottled)
For the Glaze:
- 2 cups powdered sugar
- ¼ cup pineapple juice
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven to 325°F (165°C). Grease and flour a bundt or tube pan.
- Mix the Cake Batter:
In a large bowl, combine the cake mix, pudding mix, eggs, vegetable oil, and pineapple juice. Beat with a hand mixer or whisk for about 2 minutes until smooth and well blended. - Pour and Bake:
Pour the batter into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted comes out clean. - Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, pineapple juice, and melted butter until smooth. - Glaze the Cake:
While the cake is still warm (but not hot), poke holes in it with a skewer or fork and pour the glaze slowly over the cake, allowing it to soak in. - Cool and Serve:
Let the cake cool completely in the pan before turning it out onto a plate. Slice and enjoy!
Let me know if you’d like a coconut version or pineapple chunks added!