Description
Indulge in the tropical flavors of this delightful Pineapple Juice Cake. Moist and flavorful, this cake is infused with pineapple goodness and topped with a luscious pineapple glaze. Perfect for any occasion!
Ingredients
Scale
Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup pineapple juice (from canned pineapple or bottled)
- 1/2 cup vegetable oil
Glaze:
- 1/4 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup pineapple juice (for glaze)
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-cup Bundt pan.
- Mix the batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, 1 cup pineapple juice, and vegetable oil. Beat on medium speed for 2 minutes until smooth.
- Bake the cake: Pour the batter into the prepared pan and bake for 45–50 minutes until a toothpick inserted comes out clean.
- Make the glaze: In a saucepan, combine butter, sugar, and 3/4 cup pineapple juice. Boil until sugar dissolves.
- Glaze the cake: Once baked, cool the cake for 10 minutes, then invert onto a plate. Spoon warm glaze over the cake.
- Serve: Allow the cake to cool completely before serving.
Notes
- For added texture, fold in 1/2 cup of crushed pineapple into the batter.
- This cake is best served the next day after the glaze has soaked in.
- Store leftovers covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 35g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
