Pineapple Juice Cake

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Ingredients

For the Cake:

  • 1 box yellow cake mix
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 4 large eggs
  • 1 cup pineapple juice (from canned pineapple or 100% juice)
  • ½ cup vegetable oil

For the Glaze:

  • 2 cups powdered sugar
  • ¾ cup pineapple juice
  • 4 tablespoons unsalted butter

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a Bundt cake pan.
  2. Mix the cake batter: In a large bowl, combine the cake mix, pudding mix, eggs, pineapple juice, and oil. Beat with an electric mixer on medium speed for 2 minutes until smooth.
  3. Pour the batter into the prepared Bundt pan and smooth the top.
  4. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  5. While the cake bakes, prepare the glaze: In a small saucepan over medium heat, combine powdered sugar, pineapple juice, and butter. Heat just until the butter melts and sugar dissolves—do not boil.
  6. Poke holes in the warm cake (still in the pan) using a skewer or fork. Slowly pour the warm glaze over the cake so it soaks in.
  7. Let the cake sit in the pan for 15–20 minutes to absorb the glaze. Then, invert it onto a plate or cake stand.
  8. Cool completely before slicing. Serve as-is or with a dollop of whipped cream!

Let me know if you want a coconut twist or tropical toppings! 🌴🍍

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