Pineapple Juice Cake
A moist and tropical Bundt cake infused with pineapple juice and topped with a buttery glaze. Perfect for any occasion!
Equipment
- Bundt pan
- mixing bowl
- electric mixer
- saucepan
- cooling rack
Ingredients
For the Cake:
- 1 15.25 oz yellow or buttercream cake mix
- ⅓ cup vegetable oil
- ⅓ cup pineapple juice
- 4 large eggs
For the Glaze:
- 2 cups powdered sugar
- ⅓ cup pineapple juice
- 4 tablespoons unsalted butter
Instructions
- Preheat oven to 325°F (163°C) and grease a 10- to 12-cup Bundt pan.
- In a large bowl, mix cake mix, vegetable oil, pineapple juice, and eggs. Beat for 2 minutes until smooth.
- Pour batter into the prepared pan and bake for 30 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes.
- In a saucepan, heat butter, pineapple juice, and powdered sugar over medium-low heat until smooth.
- Poke holes in the cake and pour the glaze over it while still in the pan. Let sit for 15–20 minutes.
- Invert onto a serving platter and drizzle with extra glaze before serving.
Notes
- Store in an airtight container for up to 3 days.
- Serve with fresh fruit or whipped cream for added flavor.