Description
This Pineapple Juice Cake is a moist, tropical dessert bursting with sweet and tangy pineapple flavor. Easy to make and perfect for any occasion.
Ingredients
- 1 box yellow cake mix
- ¾ cup vegetable oil
- ¾ cup pineapple juice
- 4 large eggs
- 2 cups powdered sugar
- 4 tablespoons pineapple juice
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 325°F (163°C) and grease a Bundt pan well.
- In a large mixing bowl, combine the yellow cake mix, vegetable oil, pineapple juice, and eggs. Beat with a hand mixer on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: in a small saucepan, heat the powdered sugar, pineapple juice, and butter over low heat, stirring until smooth and slightly thickened.
- Once the cake is out of the oven, poke holes all over the top with a skewer or fork and slowly pour the warm glaze over the cake while it’s still in the pan.
- Let the cake sit for about 15 minutes to absorb the glaze, then carefully turn it out onto a serving plate.
Notes
- Add crushed pineapple (drained) to the batter for added texture and flavor.
- Mix shredded coconut into the glaze for a tropical twist.
- Substitute some pineapple juice with orange juice for a citrusy variation.
- Store leftovers at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.
- Microwave slices for about 15 seconds to reheat.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
