Ingredients
- 1 box yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup pineapple juice (from canned pineapple or bottled)
- ½ cup vegetable oil
- 1 cup powdered sugar (for glaze)
- 4 tablespoons pineapple juice (for glaze)
- 2 tablespoons melted butter (optional, for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, combine the cake mix and instant pudding mix.
- Add eggs, 1 cup pineapple juice, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared Bundt pan.
- Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, make the glaze: whisk together powdered sugar, 4 tablespoons pineapple juice, and melted butter (if using) until smooth.
- When the cake is done, remove it from the oven. Let it cool in the pan for about 10 minutes, then invert onto a serving plate.
- While the cake is still warm, slowly pour the glaze over the cake so it soaks in.
- Let the cake cool completely before slicing.
Enjoy your moist, tropical Pineapple Juice Cake! 🍍✨
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