Pineapple Juice Cake

Ingredients

Cake Ingredients

1 (15.25-ounce) box yellow or butter cake mix (I prefer Betty Crocker or Pillsbury)

3/4 cup vegetable oil

3/4 cup pineapple juice

4 large eggs

Glaze Ingredients

2 cups powdered sugar

3/4 cup pineapple juice

4 tablespoons unsalted butter

Preparation

Prep Time: 20 mins

Cook Time: 35 mins

Servings: 8 to 10

Heat oven to 325 F. Grease and flour a 10-to-12-cup Bundt pan.

Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice and eggs in a large bowl. Beat about 2 minutes. Pour batter into the prepared pan.

Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start cooling in the pan while you make the glaze.

In a small saucepan, combine powdered sugar, pineapple juice and butter. Cook over medium-low heat until the butter has melted, stirring frequently.

Use a skewer or toothpick to poke holes in the cake. Pour warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool 15 to 20 more minutes or until the cake is cool and most of the glaze has been absorbed. Invert the cake onto a serving platter.

Stacey’s Recipe Notes

Duncan Hines cake mixes do not work well with this recipe. I prefer to use Betty Crocker or Pillsbury.