Description
This Pineapple Juice Cake is a tropical delight that’s moist, flavorful, and topped with a luscious pineapple glaze. It’s the perfect dessert for any occasion, offering a sunny burst of sweetness in every bite. Whether you’re baking for a celebration or a simple family treat, this recipe is guaranteed to impress!
Ingredients
Scale
- 1 box yellow cake mix
- 1 package instant vanilla pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup pineapple juice
- 2 cups powdered sugar
- 2 tbsp butter
- 3 tbsp pineapple juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, mix the cake mix, pudding mix, eggs, vegetable oil, and pineapple juice. Beat until smooth.
- Pour the batter into the prepared Bundt pan, ensuring it’s evenly spread. Tap the pan gently to remove air bubbles.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, melt the butter in a small saucepan over medium heat. Stir in powdered sugar and pineapple juice, whisking until smooth.
- Pour the warm glaze over the slightly cooled cake, letting it soak in and drizzle down the sides.
- Let the glaze set before slicing. Serve and enjoy!
Notes
- For extra flavor, use freshly squeezed pineapple juice.
- Garnish with shredded coconut or chopped pineapple for a tropical touch.
- Store leftovers in an airtight container for up to 5 days, or freeze slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes