Pineapple Juice Cake

 

Ingredients:

For the Cake:

• 1 box (15.25 oz) yellow cake mix
• 1 package (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• 3/4 cup vegetable oil
• 3/4 cup pineapple juice

For the Glaze:

• 2 cups powdered sugar
• 3/4 cup pineapple juice
• 2 tablespoons butter

Instructions:

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease a bundt pan or 9×13-inch pan well.
2. Mix the Batter:
   In a large bowl, combine cake mix, pudding mix, eggs, oil, and pineapple juice.
   Beat until smooth and well blended.
3. Bake:
   Pour the batter into the prepared pan.
   Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
4. Prepare the Glaze:
   In a saucepan over medium heat, combine powdered sugar, pineapple juice, and butter.
   Stir until the butter is melted and the glaze is smooth (do not boil).
5. Glaze the Cake:
   While the cake is still warm, poke holes all over using a skewer or fork.
   Slowly pour the glaze over the cake, allowing it to soak in.
6. Cool and Serve:
   Let the cake cool completely before slicing and serving.

Notes

• Pour the glaze while the cake is warm for best absorption and flavor.
• For extra pineapple flavor, add crushed pineapple (well drained) to the batter.
• Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 10 minutes
Bake Time: 40–50 minutes
Yield: 10–12 servings