Pineapple Juice Cake
Ingredients:
For the Cake:
1 box 15.25 ounces yellow or butter cake mix e.g., 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
Directions:
Preheat the Oven:
Preheat your oven to 325F 163C. Grease and flour a 10 to 12 cup Bundt pan.
Prepare the Batter:
In a large bowl, use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs. Beat for about 2 minutes, until well blended and smooth.
Bake the Cake:
Pour the batter into the prepared Bundt pan. Bake for 30 minutes, or until the cake starts to pull away from the sides and a toothpick inserted in the center comes out clean.
Cool the Cake:
Let the cake cool in the pan for about 10 minutes while you prepare the glaze.
Make the Glaze:
In a saucepan over medium-low heat, combine the powdered sugar, pineapple juice, and butter. Stir constantly until the butter melts and the glaze is smooth.
Glaze the Cake:
Using a skewer or toothpick, poke holes in the cake while its still in the pan. Pour the warm glaze over the cake, allowing it to soak in.
Cool and Serve:
Let the cake cool for an additional 15-20 minutes to absorb the glaze, then invert the cake onto a serving plate.
Nutritional Information:
Prep Time: 15 minutes Bake Time: 30 minutes Total Time: 45 minutes
Servings: 12 Calories: Approx. 350 kcal per serving
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