Pineapple Juice Cake
Ingredients:
1 box 15.25 ounces 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
Instructions:
Preheat and Prepare Pan:
Preheat your oven to 325F 163C. Grease and flour a 10 to 12-cup Bundt pan.
Prepare the Batter:
In a large mixing bowl, combine the cake mix, vegetable oil, pineapple juice, and eggs.
Using an electric mixer, beat for about 2 minutes until the batter is smooth and well blended.
Bake the Cake:
Pour the batter into the prepared Bundt pan.
Bake for approximately 30 minutes, or until the cake begins to pull away from the sides and a toothpick inserted into the center comes out clean.
Cool the Cake:
Allow the cake to cool in the pan for 10 minutes.
Make the Glaze:
In a medium saucepan, combine powdered sugar, pineapple juice, and butter.
Heat over medium-low, stirring constantly, until the butter melts and the glaze is smooth.
Glaze the Cake:
Using a skewer or toothpick, poke small holes throughout the cake while its still in the pan.
Slowly pour the warm glaze over the cake, ensuring it seeps into the holes. It may seem like a lot of glaze, but let it soak in.
Cool and Serve:
Let the cake cool in the pan for an additional 15-20 minutes, or until most of the glaze is absorbed.
Carefully invert the cake onto a serving plate.
Serving Size: 12 slices
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 350 kcal per serving
Enjoy this tropical delight!