I can keep the ingredients on hand easily and everyone who tastes it thinks it’s the best thing ever.
Pineapple Juice Cake
This delicious bundt cake is ultra-moist and full of tropical flair, thanks to the pineapple juice infused throughout both the batter and the sweet buttery glaze. It’s a simple yet impressive dessert or a delightful morning treat.
Ingredients
For the Cake:
| Ingredient | Amount |
|---|---|
| Yellow cake mix | 1 box (15.25 oz) |
| Vegetable oil | ¾ cup |
| Pineapple juice | ¾ cup |
| Eggs (room temp) | 4 |
For the Pineapple Glaze:
| Ingredient | Amount |
|---|---|
| Powdered sugar | 2 cups |
| Pineapple juice | ¾ cup |
| Melted hot butter | 4 tablespoons |
Directions
1. Preheat & Prepare Pan:
Set your oven to 350°F (175°C). Coat a bundt pan generously with nonstick spray or butter and flour.
2. Mix the Batter:
In a large mixing bowl, combine cake mix, oil, pineapple juice, and eggs. Beat with a hand mixer or whisk until smooth and just combined. Be careful not to overmix.
3. Bake the Cake:
Pour the batter evenly into the prepared pan. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool Slightly & Make Glaze:
Let the cake rest in the pan for 10–15 minutes. Meanwhile, make the glaze by combining powdered sugar and pineapple juice into the hot melted butter. Whisk until completely smooth.
5. Add Syrup to Cake:
While the cake is still warm and in the pan, use a fork or skewer to poke small holes throughout the surface. Slowly pour about ¾ of the glaze over the cake so it soaks in well.
6. Flip & Finish:
Wait another 15 minutes to let the syrup absorb, then gently flip the cake onto a serving platter. Drizzle the remaining glaze over the top.
