Pineapple Juice Cake
Pineapple Juice Cake is a moist, buttery, and tropical-flavored cake infused with sweet pineapple juice. This Southern-inspired dessert is rich yet refreshing, with a tender crumb and a delicious glaze that enhances its fruity flavor. Perfect for any occasion, it’s easy to make and sure to impress!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: 12 servings
Ingredients:
- 1 box (15.25 ounces) yellow or buttercream 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 oven to 325°F (163°C) and grease a 10 to 12 cup Bundt pan with flour.
- Using an electric mixer, combine cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat for about two minutes until well blended.
- Pour the batter into the prepared pan. Bake for 30 minutes or until the cake begins to pull away from the sides and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes while you make the glaze.
- In a saucepan, mix powdered sugar, pineapple juice, and butter. Cook on medium-low heat until the butter melts, stirring constantly.
- Using a skewer or toothpick, poke holes in the cake. Pour the warm glaze over the cake while it is still in the pan. It will look like a lot of glaze, but keep pouring.
- Let the cake cool for another 15 to 20 minutes, or until most of the glaze has been absorbed. Then, invert the cake onto a serving plate.
ENJOY!!