Indulge in the tropical paradise of our Pineapple Juice Cake. Picture moist layers infused with the sweet essence of pineapple, creating a symphony of flavors that dance on your palate.
Ingredients:
- 1 (15.25-ounce) box yellow or butter cake mix
- 3/4 cup vegetable oil
- 3/4 cup pineapple juice
- 4 large eggs
For the glaze:
- 2 cups powdered sugar
- 3/4 cup pineapple juice
- 4 tablespoons unsalted butter
Directions:
- Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
- Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides.
- Allow the cake to start to cool in the pan while you make the glaze.
- In a small saucepan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
- Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, then invert the cake onto a serving platter. Allow to cool completely before serving.