This Pineapple Juice Cake is a moist, flavorful dessert that’s perfect for any occasion—a tropical dream in every bite!
Ingredients
For the cake:
1 box (15.25 oz) yellow or buttercream cake mix (Betty Crocker or Pillsbury recommended)
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 and prepare pan: Preheat oven to 325°F (163°C). Grease a 10–12 cup Bundt pan with flour.
Mix cake batter: In a large bowl, combine cake mix, vegetable oil, pineapple juice, and eggs. Beat with an electric mixer for about 2 minutes until well blended.
Bake: Pour batter into the prepared pan. Bake for 30 minutes, or until the cake begins to pull away from the sides and a toothpick inserted in the center comes out clean.
Cool slightly: Allow the cake to cool in the pan for about 10 minutes.
Prepare glaze: In a saucepan over medium-low heat, combine powdered sugar, pineapple juice, and butter. Stir constantly until the butter melts.
Apply glaze: Poke holes in the cake with a skewer or toothpick. Pour the warm glaze over the cake while still in the pan. It may seem like a lot, but the cake will absorb it.
Cool completely: Let the cake cool for another 15–20 minutes, then invert onto a serving plate.
Time & Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: ~350 kcal per serving
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