Description
A moist and flavorful pineapple juice cake with a sweet glaze.
Ingredients
Scale
- 1 (15.25-ounce) box yellow or butter cake mix (I prefer Pillsbury for this recipe. See my note below.)
- 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 oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, mix cake mix, vegetable oil, pineapple juice, and eggs until smooth.
- Pour batter into prepared bundt pan.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Cool cake in pan for 10 minutes, then transfer to a wire rack.
- For the glaze: Melt butter in a saucepan over low heat. Stir in pineapple juice and powdered sugar until smooth.
- Pour glaze over warm cake.
- Let cake cool completely before serving.
Notes
- Use Pillsbury cake mix for best results.
- Let cake cool slightly before glazing.
- Store leftovers covered at room temperature.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 60mg
Keywords: pineapple juice cake, easy dessert, moist cake