Description
Pineapple Juice Cake is the dessert that feels like a tropical getaway in every bite. Moist, flavorful, and topped with a luscious pineapple glaze, this cake is perfect for any occasion. With its vibrant flavors and easy preparation, it’s the kind of cake that will leave everyone asking for seconds. A simple, yet elegant treat that’ll brighten up your dessert table!
Ingredients
For the Cake:
- 1 (15.25-ounce) box yellow or butter cake mix
- 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 tbsp unsalted butter
Instructions
- Preheat the Oven and Prepare Your Pan: Set the oven to 325°F (163°C). Grease and flour a 10 to 12-cup Bundt pan.
- Make the Cake Batter: In a large mixing bowl, combine the cake mix, vegetable oil, pineapple juice, and eggs. Mix using an electric mixer on medium speed for about 2 minutes until smooth and thick. Pour the batter into the prepared Bundt pan.
- Bake the Cake: Place the pan in the oven and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
- Prepare the Pineapple Glaze: While the cake cools, make the glaze by combining powdered sugar, pineapple juice, and butter in a saucepan. Cook over medium-low heat, stirring until smooth and the butter is melted.
- Glaze the Cake: Poke holes in the warm cake with a skewer or toothpick. Pour the glaze over the cake, letting it soak in. Let the cake cool for 15–20 minutes.
- Invert and Serve: Carefully invert the cake onto a serving platter. Slice and serve!
Notes
- Pro Tips: Ensure eggs are at room temperature for better texture. Don’t overmix the batter—just until combined.
- Storage: Store in an airtight container for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months.
- Add-ins: Consider adding shredded coconut or chopped nuts to the batter for extra texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical