Pineapple Juice Cake
Ingredients:
For the Cake:
1 box yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
4 large eggs
3/4 cup vegetable oil
3/4 cup pineapple juice
1/4 cup water
For the Glaze:
1 cup powdered sugar
1/2 cup pineapple juice
2 tablespoons unsalted butter, melted
For the Topping (optional):
Pineapple chunks or tidbits
Extra glaze for drizzling
Directions:
Preheat oven to 325°F (163°C). Grease and flour a Bundt or round cake pan.
In a large bowl, combine cake mix, pudding mix, eggs, oil, pineapple juice, and water. Beat for 2 minutes until smooth and well combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes or until a toothpick inserted comes out clean.
While the cake bakes, mix glaze ingredients in a small saucepan and warm over low heat until sugar dissolves.
When the cake is done, poke holes all over the surface using a skewer or fork. Pour warm glaze slowly over the warm cake, allowing it to soak in.
Let cake cool, then top with pineapple chunks and drizzle with more glaze before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 340 kcal per slice | Servings: 12 slices
Tips:
Use fresh pineapple juice for the best flavor and a brighter glaze.
Let the glaze soak into the cake while it's still warm for extra moisture.
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