Pineapple Juice Bundt Cake (Print Version)
Moist bundt cake infused with pineapple juice and topped with a sweet, warm glaze that creates an irresistible tropical dessert.
# Ingredients:
01 -
1 (15.25-ounce) box yellow or butter cake mix
02 -
3/4 cup vegetable oil
03 -
3/4 cup pineapple juice
04 -
4 large eggs
→ For the glaze
05 -
2 cups powdered sugar
06 -
3/4 cup pineapple juice
07 -
4 tablespoons unsalted butter
# Steps to Follow:
01 -
Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
02 -
Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat for about 2 minutes. Pour the batter into the prepared pan.
03 -
Bake for 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 cool slightly in the pan while preparing the glaze.
04 -
In a small saucepan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
05 -
Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the pan. Allow to cool for 15 to 20 minutes, then invert the cake onto a serving platter.
# Additional Notes:
01 -
This makes for an incredibly moist cake. Use less glaze if desired for a drier texture.
02 -
Pillsbury cake mixes are recommended for best results, as other brands may vary in size or texture.