Pineapple Juice Cake
If you like pineapple, this cake is definitely something for you! This sweet and juicy cake is really easy to make. It is infused with pineapple flavor in the batter and the butter-pineapple glaze that it gets soaked in amps that pineapple flavor up even more.
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Ingredients
For the cake:
- 1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury)
- 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
Instructions
- 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. 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. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.